Bamboo salt

Bamboo salt was originally created by Korean monks who baked natural sea salt in bamboo tubes. Not just once, but nine times. They also believed the salt to have healing properties, thanks to the high mineral content. The bake at 1 000-1 500 °C results in a very fine powder like salt that has a strong salty taste, yet remains mild to the palate.

Bamboo salt is a rare and valuable product, which is well suited to raw vegetables, as well as rice and Asian dishes.

Net weight: 100 g