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Umami Sea Salt

Umami Lava Salt Type °03 Alda

Umami Lava Salt Type °03 Alda

Black Icelandic sea salt flakes blended with hand-harvested seaweed and activated charcoal. Alda adds savory depth, delicate crunch, and striking contrast as a finishing salt for seafood, steaks, and vegetables.
$15.00
$15.00
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  • Made in Iceland using geothermal energy
  • Packed in a breathable cotton bag inside a recyclable box
  • Ships free on $59+ anywhere in the country

Ingredients List

Sea salt flakes, Palmaria palmata (red seaweed aka Dulse), activated charcoal powder

Icelandic Black Lava Salt with a Savory Finish

A finishing touch you can see and taste. Umami Lava Salt Type °03 Alda combines Icelandic sea salt flakes with Palmaria palmata seaweed and activated charcoal, creating a black finishing salt with rich umami flavor.

Developed by Icelandic Chef Völundur Völundarson, Alda brings together the savory character of seaweed and the visual contrast of black flakes.

Flavor & Texture

Alda balances clean saltiness with the savory depth of dulse seaweed. Its delicate flakes add a light crunch, while the charcoal gives the salt its distinctive black color.

Sprinkled over a finished dish, the flakes add both seasoning and a striking final detail.

Crafted in Iceland

The sea salt comes from Karlsey Island in Iceland’s Breiðafjörður Bay. Seawater is gently heated using natural geothermal energy to form crunchy flakes, which are then blended with hand-harvested seaweed and activated charcoal.

Thoughtfully Packed in Cotton

Each box contains 80g / 2.8oz of sea salt, hand-packed in a cotton bag. Umami deliberately chooses cotton to allow the salt to breathe, avoiding plastic inner packaging.

The cotton bag sits inside a recyclable outer box, reflecting the same care given to the ingredients within.

How to Use Alda Lava Salt

Use Alda just before serving to make the most of its texture and color. Try these pairings:

  • Seafood: Finish seared scallops, baked halibut, or grilled salmon.
  • Steak: Sprinkle over sliced ribeye, filet mignon, or New York strip.
  • Vegetables: Add contrast to roasted cauliflower, potatoes, or grilled asparagus.
  • Butter and bread: Scatter a few flakes over softened butter served with warm bread.
  • Eggs: Finish poached or soft-boiled eggs with a small pinch.

Start lightly and adjust to taste. Adding the salt at the end helps preserve the flakes and keeps their black color visible on the plate.

Product Details

  • Brand: Umami Sea Salt
  • Variety: Type °03 Alda
  • Net weight: 80g / 2.8oz per box
  • Origin: Iceland
  • Ingredients: Sea salt flakes, Palmaria palmata (red seaweed aka Dulse), activated charcoal powder
  • Format: Black sea salt flakes blended with seaweed
  • Packaging: Breathable cotton bag inside a recyclable box
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