Kusamba salt is produced on the black volcanic beaches of Karangasem, using ancient traditional methods.
First the sea water is slowly filtered through large wooden vats filled with black sand. The water is then collected and let to rest under a canopy in a second set of deep-bottom vats made with coconut wood, for a couple of weeks. After this, it is transferred to a third set of shallow-bottom vats made of dug out coconut trunks, and left to evaporate under the sun. Once the water has evaporated, the salt is carefully scraped, packaged, and delivered to you.
The result is a fantastic salt with a complex taste, and a rich nutritional profile that is high in minerals and iodine.
Far from being an excellent product, this is a piece of culinary history of the island of Bali.