  Top:Asín tibuók Bottom:Túltul | |
| Type | Condiment |
|---|---|
| Place of origin | Philippines |
| Region or state | Visayas |
| Associatedcuisine | Philippine cuisine |
Asín tibuók is a rareFilipinoartisanalsea salt from theBoholano people made from filtering seawater through ashes.[1] A related artisanal salt is known astúltul ordúkdok among theIlonggo people. It is made similarly toasín tibuók but is boiled withgatâ (coconut milk).[2][3]
Both of them are part of the unique traditional methods of producing sea salt for culinary use among theVisayan people of the centralPhilippine islands. They differ in taste from salt obtained through traditional drying beds or modern methods.Asín tibuók has a sharp taste with smoky and fruity undertones, whiletúltul has an innate savory flavor. They are characteristically finely textured with small granules.[1][4][5] They are consumed by grating a light dusting over food.[6]
The tradition of makingasín tibuók andtúltul is nearly extinct due to the difficulty and length of time it takes to manufacture them, the passing of thesalt iodization (ASIN) law in 1995, as well as competition with modern imported salts. They are only barely preserved inBohol,Capiz, andGuimaras.[7]Asín tibuók is listed in theArk of Taste international catalogue of endangeredheritage foods by theSlow Food organization.[1]
Asín tibuók literally means "unbroken salt" or "whole salt" in theCebuano language of theBoholano people. It is the name of the salt in the island ofBohol.[8]
Similar salt-making traditions also exist inGuimaras island and the neighboring province ofCapiz inPanay Island. In Guimaras, it is known astúltul ortul-tul, meaning "lump"; while in Capiz, it is known asdukdok, meaning "pounded" or "pulverized". Both names are in theHiligaynon language of theIlonggo people.[7]
The method of production varies slightly between theBoholanoasín tibuók and theIlonggotúltul ordúkdok. Both methods can only be done for six months of the year, from December to May, due to the fluctuations in seawater salinity during the rainy seasons.[9]
Boholanoasín tibuók is made by soakingcoconut husks for several months in special pits continually filled withseawater during thetides. They are then cut into small pieces and dried for a few days. They are burned in a pile until reduced completely to ash. This takes about a week. The ashes (calledgasang) are gathered into a funnel-shapedbamboo filtering device. Seawater is poured into the ash, allowing the water to leach out the salt from the ashes. Thebrine (known astasik) is collected into a hollowed-out coconut trunk beneath the funnels.[1]
Thetasik is poured into special clay pots and hung in walls in a specialfurnace. These are boiled for a few hours in the furnace, continually replenishing the pots with moretasik once some evaporate. Eventually, the pots will crack, revealing the solidified mass of salt. The salt mass will be initially very hot, and it usually takes a few hours before it is cool enough to be handled. They are sold along with the broken domed pots which has given them the nickname "the dinosaur egg" in international markets due to their appearance.[1][10]
Ilonggotúltul,duldul, ordukdok is made by gatheringdriftwood (rorok ordagsa) and other washed-up plant matter (twigs, reeds, coconut husks, bamboo stems, etc.) from the beach. These are burned completely into ash for about a week. The ash is then gathered into cylindrical woven bamboo containers known askaing. Thekaing are placed on bamboo platforms and a container is placed underneath. Seawater is poured through the ash and caught on these containers. The brine is then strained and transferred into other containers where it is mixed withgatâ (coconut milk). These are poured into molds (hurnohan) and boiled over an outdoor stove (kalán). More of the liquid is continually poured into the molds as they evaporate until nothing but a solid mass of salt remains. These brick-like lumps (known asbareta) are then packaged and sold.[11][12][13]
Asín tibuók andtúltul are usually consumed by grating a light dusting of them over food.[6][14][15] They were traditionally dusted over plain hot rice with a few drops of oil and eaten as is. They are also used to seasonsinangag (traditional fried rice).[16] Chunks can also be broken off and dipped into stews and dishes or ground and used like regulartable salt.[17]
Salt-makers (asinderos) were once important professions in Philippine society, but the craft is nearly extinct in modern times. Part of this is due to the time-consuming traditional methods of producing salt and the hard work that goes with it. Artisanal salt-makers can not compete with the cheap imported salt prevalent today in the Philippines. The passage of Republic Act No. 8172, theAct for Salt Iodization Nationwide (ASIN), in 1995 also placed further stress on local salt-makers, forcing many to give up the industry altogether.[7][10]
Bothasín tibuok andtúltul are only made by a few families today.[6] They are commonly sold to tourists and to gourmet restaurants that feature Filipino cuisine.[14][15][18][19] Due to their rarity, they are more expensive than regular salt.[6][16] Demand forasín tibuok andtúltul frequently exceeds supply.[20]
Asín tibuok is listed in theArk of Taste international catalogue of endangeredheritage foods by theSlow Food movement.[1] In October 2025,asín tibuok ofAlburquerque, Bohol, was also registered as a Geographical Indication (GI) by theIntellectual Property Office of the Philippines (IPOPHL).[21][22]
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