Dated since the 18th century tradition, Amed Salt was one of the treasure of the Eastern Bali as part of the retribution for Klungkung Kingdom.
The uniqueness of Amed Salt making process lies on the uses of clay soil to filter the salt water, creating concentrated brines. The brines is placed in the vessels made from coconut logs to be evaporated and crystalized. The use of clay soil during filtration contribute to flavor of Amed Salt.
Only 25 salt artisans currently still continue this tradition with a limited production quantity that are produced only over period of 4 months annually.
We are proud to be part of the movement to keep our food heritage alive.