Asín tibuok is a rare Filipino artisanal sea salt from the Boholano people made by filtering seawater through the ashes of charred coconut husks. Asín tibuok has a sharp taste with smoky and fruity undertones. Today, asín tibuok is only made by a handful of families and is considered an endangered heritage food.
Asinderos cannot compete with the cheap imported salt prevalent today in the Philippines. Asín tibuok literally means “unbroken salt” or “whole salt” in the Cebuano language of the Boholano people on the island of Bohol. The traditional method of producing asin tibuok can only be carried out from December to May due to the fluctuations in seawater salinity during the rainy season.
