1 unit x Traditional Asin Tibuok Dino Egg Artisanal Coconut Sea Salt Bohol Philippines – FREE DHL Express A salt from Albuquerque, Bohol, on the brink of extinction– made using a very labor-intensive, pre-Hispanic method of production that coincided with the rice harvest. Traditionally, once the salt pots were made, saltmakers would batter them for sacks of rice. Coconut husks are soaked for 3 months in saltwater pools by the mangrove. These husks are burnt in a highly controlled manner. The ashes are placed in large filters. More seawater is poured through the ashes, leaching the salt to make a very highly concentrated brine. Specially made clay pots are placed over a wood fire. The concentrated brine is poured continuously for 8 hours into the bubbling pots. The saltmaker keeps a close eye on evaporation, as the pots will crack if not filled. The result is a smoky orb of salt that weighs roughly a kilo. The asin tibook may be cracked and grated (traditionally, pieces were dipped into soup and rinsed before storing). The salt is slightly sweet and smoky. Let us know if you want us to smash it for you. The tradition of making Asín Tibuok and túltul is nearly extinct due to the difficulty and length of time it takes to manufacture them. Now, It is one of the most sought-after and rarest salts in the world. Use it to add a fruity smoky flavor to your meals in addition to its mild saltiness. Sprinkle in your salad, grilled meat and fish, and even coffee! Siningag becomes heavenly siningag. It is also an amazing conversation piece to display in your kitchen and restaurant. This product was made in Alburqueque, Bohol. Package size: Length: 16 cm Width: 16 cm Height: 18 cm Weight: approximately 1.5Kg We use recycled materials for our packaging as much as possible. Always bagong luto. Stated inventories are always on-hand READY STOCK THE ITEM IMPORTED FROM PHILIPPINESSHIPPING WORLDWIDE FROM MALAYSIA
