Alaea salt, sometimes referred to as Hawaiian red salt, is an unrefined sea salt that has been mixed with an iron oxcide rich volcanic clay called ʻalaea, which gives the seasoning its characteristic brick red color. It is part of Native Hawaiian cuisine and is used in traditional dishes such as Kalua Pig, Poke, and Pipikalua (Hawaiian jerky). It was also traditionally used to cleanse, purify and bless tools, canoes, homes and temples. Once exported to the Pacific Northwest to cure Salmon, it saw a resurgence in popularity late in the 20th century in fusion style cuisine of Hawaii both on Islands and beyond.