Rarest of The Philippine Sea Salts

Tierra: Bohol, Philippines; Central Visayas Region
Craft Production: Rooted in the culture of the community
Limited Production Capacity: Nearly extinct, knowledge held by few
Slow Food Ark of Taste: Listed 2016


Dinosaur Egg

aka #TheDinosaurEGG

Harking from the Philippine Islands’ pre-subjugation by Spain nearly 500 years ago and newly minted into the coveted Slow Food Ark of Taste in 2016. The ‘Ark of Taste’ was created by the global Slow Food movement to recognize the existence of extraordinary heritage offerings drawing attention to the risk of their extinction within a few generations.

Asin Tibuok is a sharp and earthy sea salt presenting mild smoky undertones on the palate. An old form of salt preservation once used for trade; inland bound rice farmers in need of salt trade with asinderos in need of rice. Each obtaining their staple for the year.


Coconut Husks Smoke Artisans at Work Work Progress

Coconut husks are soaked in seawater for several months then sun dried. The husks are slowly burnt for several days with local hard woods, creating a coconut charcoal combination. The activated charcoal is then used to filter seawater which is roasted in clay pots until salt forms into a solid dome. The fire and heat must be controlled so the clay pots do not break or get too hot. This process takes all day; both fire and salt cannot be left alone. It takes the entire evening for the salt to cool so that it can be handled.

Asin Tibuok, a rare “unbroken” artisanal sea salt. Serve shaved using a microplane to give any dish a “salt dusting”. Its application is only limited by the boundaries of your culinary intrigue.

Chefsfeed Article

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xroads Philippine Sea Salts

Sonoma, CA 95476

(415) 425-6505

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