I was randomly gifted an artisanal rare salt from the Philippines and I must talk about it. Asin Tibuk is considered one of the rarest salts in the world. It is nearly extinct due to the ASIN law of 1995 which requires all salt to contain Iodine (this shifted the market to imported salts and practically killed the salt trade in the Philippines), and they cannot sell it on store shelves. It is made ONLY on the island of Bohol and there are only a handful of families in Alburqueque, Bohol that still produce it. The entire process of making this salt is extremely EXTREMELY labor intensive!
The Process:
Watch this video about it here! My words alone cannot express how cool this is.
The traditional method of making Asin Tibouk can only be done from December to May due to seawater fluctuations during the rainy season. It starts by soaking coconut husks for several months in seawater pits that are continually refreshed with the tides. The soaked husks are then chopped and dried for several days. They cannot get wet (rain washes away the seawater) or the entire process has to start over. Once dried the husks are burned for several days in a large pile until it is completely reduced to ash. This fire has to be watched over the entire time to ensure it doesn't get too big or too small. The ash, aka gasang, is compacted into a large bamboo filter lined with palm leaves. Slowly seawater is poured on top, pulling salt from the ash and filtering detritus. The resulting brine is called tasik. The clay pots used to cook the salt that give it its unique shape are also only made on the island, all completely shaped by hand using local clay. Setting up the pots onto the furnace for cooking (using small rocks and iron rods) is also extremely time consuming because any holes or instability may result in having to start EVERYTHING over.
Once they are properly in place, 2-3 workers (over the hot as hell furnace) continuously replenish brine till it is completely reduced and the clay pot is full. This process usually takes 8 hours!!!! They then leave the pots to cool overnight and they naturally crack revealing the salt inside. They are then cleaned up and sold as is. Truly an awesome craft, I am overjoyed to have one in my apartment.
Flavor:
You have to believe me when I say this is the COOLEST salt I have ever had the pleasure of trying. I mean I have tried a lot of salt in my life and I think this is 10000% without a doubt the most unique and distinctive in flavor. Terroir in all meanings of the word. I would describe it as smoky, earthy, umami, fruity, coconut, with a subtle sweetness. It is like you are in the tide pit with your head under the water. The initial taste is full earth and it slowly fades into incredible depth. I wish I could have everyone try it. If I close my eyes I am eating the fried egg (my tester) on a beach in the shade, salt and foliage on the breeze. SO cool. I watched a few videos and a lot of the craftsmen described its taste as literally being that of the water around Bohol, which I have no doubt about. It is incredible. One of my favorite things about food is being able to taste the location it was made in, so this is really special for me. The texture is super duper fine as you typically use a microplane to dust it onto things. If I had more confidence in my ability to acquire another Asin Tibouk I could crush chunks into a fine paste and use it liberally to cure meats, but this thing that I so graciously got for free would run me about $200 USD… so I am going to stick to the dusting and cherish the years with it forever.
TLDR: if you ever are in the Philippines head over to the gift shop at the museum in Bohol and pick up one of these. (Or spend a pretty penny for over seas shipping and support a dying craft).