Bali Bhairawa Kusamba Coarse
Sunrise, a farmer makes haste gathering the crisp water of the ocean.
He proceeds to spill the sea water across volcanic soil within his land.
Without knowing his reasons why, it looks like certain madness, wetting the beach all through the day.
But he does this because he is a Kusamba Salt farmer.
The volcanic soil is mineral rich, and he is extracting all its goodness.
The layer of topsoil is transferred into a basin carved out of coconut tree trunks from the village and more sea water is added to the mix.
Once distilled, the brine is transferred into pans and the solar evaporation process begins.
Over the next 5 days, the brine will evaporate and these will become the Slow Food Foundation boarded Kusamba Coarse Salt.
When asked how long this community has been harvesting salt this way, the salt farmer only knows his father-in-law before was doing so.
Beyond that, no one knows.
But a clue can be gotten from the basins carved out of coconut tree trunks. The oldest in the village is believed to be 200 years old.
Among other gushes, these whole salts are feel-good, chemical-free, mineral and heritage rich.
The solid form of this salt makes it an excellent salt for high heat cooking, salt crusting, salt curing and hearty stews that demand equally flavourful ingredients.
100g bag of Bali Bhairawa Kusamba Coarse Salt can sauté 3kg of Cremini Mushrooms. Approximately.