A look at Philippine artisanal salts

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Some of the best and rarest salts on Earth are made in our shores, though their production is in serious danger of disappearing | FnBReport

Salt is the quiet hero of every kitchen, enhancing flavors and bringing out the depth and nuances of dishes. A pinch, a teaspoon\u2019s worth\u2014it is added without much thought about where it\u2019s from or if there\u2019s more to it than its culinary contribution. Across the world, salt comes in myriad colors, flavors, and textures. There\u2019s a demand for exotic varieties\u2014from pink Himalayan salt blocks and smoky Takesumi bamboo salt to fluffy, flaky fleur de sel from France.

A favorite combination is hot rice mixed with a little oil, which is then \u201cdabbed\u201d onto the brick and eaten with a boiled vegetable dish called utan. This no-frills application makes for a practical, nourishing meal. Asin tibuok from Bohol A product of the town of Albuquerque, Bohol is a smoky, boldly flavored salt called asin tibuok. Tibuok translates to \u201cunbroken\u201d in Bisaya. It\u2019s a large, whole chunk of salt formed in a clay pot.

 

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FnBReport Thats ok…salt is bad for ur health…

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