Asin Tibook is a salt from Albuquerque, Bohol, Philippines on the brink of extinction. It is made using a labor-intensive, pre-Hispanic method of production that coincided with the rice harvest. Traditionally, once the salt pots were made, salt-makers would barter them for kilos of rice grains.

The process starts with hundreds of coconut husks soaked for three months in saltwater pools by the mangrove. These husks are then harvested, sliced lengthwise into small pieces, sun-dried for a day or two and then burnt in a highly controlled manner by regularly pouring sea water into the burning heap for three days, leaving highly concentrated salty ashes. The ashes are placed in large filters. 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 eight hours into the bubbling pots, leaving salt sediments as the boiling brine evaporates. The salt-maker keeps a close eye on evaporation, as the pots will crack if not filled. The result is a smoky orb that weighs roughly a kilo.

The asin tibook may be cracked and grated (traditionally, pieces were dipped into soup or rice porridge and rinsed before storing).

Enjoy the slightly sweet and smoky taste.