Comments on: Salty Salt from Around the Globe…

By: MAD

MAD — Fri, 01 Sep 2006 21:43:02 +0000

I’m not fond of adding salt to my food but my latest “acquisition” is a pack of Hawaiian Black Sea Salt. They look pretty like black onyx crystals. I just sprinkle them on fruit. Other than that, it turns any dish black!

By: Dodi

Dodi — Wed, 09 Aug 2006 07:55:15 +0000

Hi!
FVR salt is local iodized salt from the Pangasinan province. I think it was being promoted way back during his term as containg the right amount of iodine and your kids msut take it , otherwise they become”bobo” due to lack of iodine!

By: Marketman

Marketman — Tue, 08 Aug 2006 13:46:29 +0000

Rex, thanks for that “tidbit” – it is fascinating how salt is made and how reasonably priced it is considering the work that goes into it! I also had an earlier post on organic sea salt from Batangas… you can check it out here http://www.marketmanila.com/archives/organic-sea-salt if you are interested…

By: Rex Flores

Rex Flores — Tue, 08 Aug 2006 12:56:23 +0000

Here’s a cultural tidbit on the subject of salt: the province of Pangasinan derives its name from “Panag-asinan”, the pre-hispanic name for the region where salt is made (in the northwestern coast of today’s province).

I once participated in a videodocumentary which brought us to the salt beds of Dasol, Pangasinan. Salt is manufactured by trapping the incoming tides on plots of brackish soil lined with shards of clay pots. These ‘salt beds’–oceanic versions of the inland rice paddy–impound the crystals that remain after natural evaporation. The resulting salt is then raked, gathered and refined through endless boiling and reboiling in huge conatiners over earthen hearths the size of cemetery tombs.

Excellent-tasting sea salt at Php150.00 per sack!

By: Marketman

Marketman — Thu, 03 Aug 2006 08:59:14 +0000

izang, yes, I visited the store about a week or so ago after reading about it on Joey’s 80Breakfasts blog…I got those stirrers you mention and some other spices…it’s worth a visit, I agree.