On the Filipino island of Bohol, a centuries-old artisanal craft is undergoing a significant revival as one of the world’s rarest salts, asin tibuok, returns from the edge of disappearance.
Known popularly as “dinosaur egg” salt due to its unique ovoid appearance, the “unbroken salt” is being revitalised through the efforts of traditional makers, social media influencers, and international recognition, reports BBC.
A laborious ancient craft
The production of asin tibuok has been recorded on Bohol since at least the 1600s, though ethnoarchaeologist Andrea Yankowski notes the indigenous craft predates Spanish arrival. The process is exceptionally labour-intensive, taking more than four and a half months to complete.
Workers begin by soaking over 1,000 coconut husks in mangrove pits for four months, which are then sun-dried and burnt for up to four days. Seawater is filtered through these coconut ashes to create a highly concentrated brine.
This brine is poured into orb-shaped clay pots and baked over a wood fire until the pots crack, revealing a solid white sphere of salt.
Traditional makers such as 68-year-old Romano Apatay continue to adhere to sacred rituals, including the removal of jewellery and the avoidance of oily foods during the cooking process.
“I am proud of the legacy of my forefathers,” Apatay said, noting that the new interest in the salt keeps him motivated despite the physical challenges of the trade.
The industry faced a steep decline following a 1995 Philippine government law stipulating that all salt must be iodised. By 2019, Yankowski found only a few manganisays (salt makers) remaining.
However, as awareness of the salt’s cultural significance grew, the ruling was finally lifted in March 2024. In a major milestone for preservation, UNESCO recognised asin tibuok in December 2025 as an Intangible Cultural Heritage in Need of Urgent Safeguarding.
From barter to fine dining
Historically, salt was never sold but bartered for rice and agricultural products. Father Cris Manongas, who relaunched his family’s business as the Tan Inong Manufacturing Corporation, had to break this tradition to cover modern production costs, including a loan for a truck and pumping station. The salt now retails for at least $150 (€112) per piece to break even.
The revival has been bolstered by Gen Z chefs and social media. In 2021, Filipino YouTube star Erwan Heussaff shared the process with millions, and the salt was featured in the 2023 Netflix drama Replacing Chef Chico.
Renowned culinary figures are now championing the ingredient. Chef Jordy Navarra of the Michelin-starred Toyo Eatery in Manila incorporates the salt into his tasting menu, grating it tableside over ice cream to highlight its smoky and subtle flavour profiles. Similarly, gourmet chocolatier Raquel Toquero-Choa, co-founder of The Chocolate Chamber, uses the salt to enhance her cacao creations, describing it as a “hidden treasure” deeply rooted in Filipino heritage.
The industry continues to expand, with 26 former salt makers forming a cooperative in 2022. Supported by a grant from the National Museum of the Philippines and the British Museum, they have constructed a traditional kamalig (salt workshop) to ensure the craft survives for future generations.
For veterans like Apatay, the survival of this prehistoric-looking orb is a point of immense cultural pride. “I feel so proud,” he remarked as he prepared another batch of “dinosaur eggs” for the growing market.
