Rare salt from the Philippines returns to production after centuries on the brink of extinction

Asin tibuok, known worldwide as “dinosaur egg” salt, has stopped being produced by hundreds of families in recent decades. Artesãos as Romano Apatay, aged 68, bears the responsibility of keeping alive a tradition that dates back to the 17th century. Em Bohol, Philippine island, the artisanal process that involved generations of producers has practically disappeared — until chefs and TikTok users rediscovered the prehistoric-looking spheroidal salt.

The designation of Patrimônio Cultural Imaterial from Necessita to Salvaguarda Urgente by Unesco in December 2025 marks international recognition of a craft that faced imminent extinction. The revitalization of asin tibuok did not occur by chance. Vídeos went viral, mentions in streaming series and deliberate investment from local families created a market where previously there was only memory.

Produção that has crossed centuries with minimal changes

The making of asin tibuok remains practically identical to the process recorded by Spanish missionaries in the 17th century. Contudo, ethnoarchaeologist Andrea Yankowski claims that indigenous Filipino practice is even older, predating Iberian colonization. Quando Yankowski started its research 20 years ago, found only a few manganisays (producers) remaining. In 2019, upon returning to the island, the number had drastically decreased.

The procedure requires more than four and a half months of continuous work. Artisans collect over 1,000 coconut shells, submerge them in holes in the mangrove forest during high tide for 4 months and then dry them in the sun. The ash resulting from prolonged burning — up to 4 uninterrupted days — is filtered through palm leaves. Seawater percolates through the ash, creating the brine that will fill the spherical clay pots.

Sacred Rituais have accompanied the process since ancient times:

• Todos workers must remove jewelry while cooking salt
• Ninguém may carry coins or eat fatty foods nearby
• Conchas marines, not brass instruments, add water to pans
• The final cooking of the unbreakable salt lasts from 8 am to 3 pm, on an intense day of work.

Como the asin tibuok escaped from oblivion

Padre Cris Manongas was born into a family of producers, but abandoned the trade in the 1980s when the family salt mine closed operations. As he periodically returned to Bohol over the years, he witnessed the progressive disappearance of the artisans. In 2010, he convinced his brothers and nephew to relaunch the business. Manongas reports having visited his grandfather’s grave to ask for approval the day before the reopening — the former producer believed that salt should never be sold, only exchanged for rice.

The 1995 law requiring salt iodization accelerated the decline. Famílias have abandoned production. Apenas in March 2024, after growing awareness of cultural importance, the government revoked the requirement. The decision coincided with a resurgence of global interest.

YouTube star Erwan Heussaff shared video of the production with millions of followers in 2021. Netflix’s series “Replacing Chef Chico” featured dinosaur eggs in 2023. Turistas and bloggers began documenting the process in 2015. A Filipino-American businesswoman from Califórnia ordered 1,000 units, taking the family an entire year to fulfill the order. The pandemic disrupted trade flows in 2020, but a typhoon in 2021 brought the local community together to rebuild.

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Atualmente, 26 former producers created cooperative in 2022 with support from Museu Nacional of Filipinas and Museu Britânico to build traditional kamalig (workshop). The asin tibuok prospers again economically.

Chefs of haute cuisine incorporates rare salt to the menu

Chef Jordy Navarra, from the restaurant Toyo Eatery, awarded the Michelin star in Manila and voted best in the country, discovered asin tibuok in 2018 through a friend. Navarra observed a remarkable organoleptic phenomenon: the top and bottom of the sphere have distinct flavors. The side exposed to the fire absorbs more intense smoked characteristics, while the opposite portion maintains a more neutral profile.

In its 8-course tasting menu, Navarra serves the grated salt at the customer’s table along with ice cream. The approach contrasts with traditional seasoning use for soups and savory porridge. By presenting the entire block, diners taste salt and ice cream separately before combining, realizing the ingredient’s precise contribution.

Chocolatier Raquel Toquero-Choa, co-founder of The Chocolate Chamber in Bohol, integrates dinosaur salt into salted chocolate and salted caramel chocolate powder creations. Toquero-Choa compares asin tibuok to cacao both were forgotten cultural treasures, rare, fragile and deeply rooted in local heritage.

Current Produtores face extreme physical challenges

Romano Apatay works in a straw-covered workshop following techniques identical to those of his ancestors. Despeja brine in spherical pots suspended over a fire. Quando begin to crack, remove them from the flames, cool and break the fragile shell manually, revealing the white sphere inside. Apatay sells approximately 240 spheres per month through a store in front of the residence, serving local tourists.

The producer admits that challenges are substantial. Durante burns coconut shells, remains constantly tending the fire and can spend up to 96 hours without sleeping because the entire workshop is at risk of fire. Investimentos technological features of families like Manongas include a truck for transporting bark, replacing bamboo rafts and carts pulled by buffaloes, as well as a pumping station eliminating the transport of water in hollow tubes.

Manongas charged a minimum of US$150 (€112) per unit to avoid losses after investing in resuming the business. Historicamente, as stated, producers transported inputs manually and no monetary compensation was acceptable — only exchanges for rice and agricultural products. Partial modernization preserved centuries-old sacred rituals while allowing economic viability.