Harking from the Philippine Islands’ pre-subjugation by Spain nearly 500 years ago and dating back to the 7th Century, the Asin Tibuok was 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.
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.
The ARTISAN at WORK
Coconut husks are soaked in seawater for several months to absorb the sea's minerals in a paril ~ coral lined pits constructed among coastal mangroves where seawater is able to fill during high tide, soaking the coconut husks ~ then chopped into small pieces and sun dried for 2-3 days. The husks are slowly burnt for several days with local hard woods of ipil-ipil, mahogany, duhat or an-an, creating a coconut charcoal combination. The activated charcoal called gasang 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.