Hawaiian Black Salt
Hawaiian black salt, sometimes called Hiwa Kai, is an excellent finishing salt. It has a slightly nutty flavor and its coarse crystals add a delightful crunch and subtle saltiness to most dishes.
Harvested via evaporation from Pacific seawater gathered from the isolated Hawaiian archipelago, Hawaiian black salt is derived by combining sea salt with activated charcoal. Hawaiian black salt has a stunning appearance - black and sparkly - and adds a subtle but distinctive flavor to your cooking.
Be careful, when choosing black salt, not to confuse Hawaiian "black lava" salt [which this is] with the sulphuric black salt used in Indian cooking.
Try Hawaiian black salt as a finish on seared halibut or salmon, or on any dish where its surprising dark crystals [not controlled by Muppets http://www.imdb.com/title/tt0083791/ ] would bring a color and taste contrast.