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Salts of the World · Philippines

Asin tibuok (“dinosaur egg” salt)

A rare Filipino salt made by filtering seawater through coconut-husk ash and baking it in clay pots, sold as a whole egg-shaped block.

Asín tibuók, “unbroken salt”

By The Salt AlmanacUpdated November 8, 2026

Illustration of Asin tibuok (“dinosaur egg” salt)
Illustration: The Salt Almanac

At a glance

OriginBohol, central Visayas, Philippines
TypeSpecialty salt
How it's madeCoconut husks soak in seawater pits for months, are dried and burned to ash for about a week, and seawater is filtered through the ash. The brine is boiled in clay pots in a furnace until the pots crack open around a solid block of salt.
Colour and textureA hard, solid block, grated finely over food.
FlavourSharp and slightly alkaline, with smoky, fruity notes.
Best forGrated over hot rice with a little oil; finishing.
SeasonOnly made from December to May, when the seawater is salty enough.

The story

Asin tibuok is nearly extinct. It takes weeks to make, and the Philippines' 1995 salt-iodization law and cheap imported salt drove most makers out of business. It survives in a few places in Bohol, Capiz and Guimaras, and Slow Food lists it in its Ark of Taste of endangered foods.

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Cite this page

For school projects and reports. Teachers often prefer the original sources too: see the list below.

The Salt Almanac. (2026, November 8). Asin tibuok (“dinosaur egg” salt). https://saltalmanac.com/salts/asin-tibuok

Original sources

  1. Wikipedia. Asin tibuok. https://en.wikipedia.org/wiki/Asin_tibuok