Bali Amed Salt has been produced and consumed by the local community in Amed for hundreds of years. Known for its high quality and refined natural taste, Bali Amed Salt had been appointed as the salt producer to the Kings of the Karangasem Kingdom since 1578 BC. Today, the local and traditional handmade techniques of salt extraction are appreciated, protected and recognised as Geographical Indications both in Indonesian and in Europe.
The sandy soil of the beaches – tanah sari – where Amed Salt is produced contains clay, which captures salt minerals from the seawater. This feature relieves salt makers who don’t have to build salting ponds. Instead, the drying and crystallisation processes simply need drying trays made of coconut tree trunk. This procedure is perfectly suitable for salt making in the Amed area, where coastal areas are scarce but abound with coconut and palm trees.
Bali Amed Salt crystals crumbles easily in the mouth and provides a salty taste that is easily lost without excessive bitterness. Some reviews suggested it tastes “umami” and it does not have the bitter after-taste as the more common salt.
Formally established in 2015, the producers association of Bali Amed Salt, Masyarakat Perlindungan Indikasi-geografis (MPIG), consists of over 20 families who are local salt artisans and active members. The MPIG is the official GI Lodger for Bali Amed Salt.
The MPIG is working on developing new product ranges with experts and investors and as well as increasing its annual production volume. Currently Bali Amed Salt is available in two types: regular sea salt crumbs and salt flower.
The participation of Amed Salt to Terra Madre is sponsored by ARISE+ Indonesia, a technical assistance programme funded by the European Union that aims to strengthen the capacity of government institutions and stakeholders on a wide range of areas within international trade, private sector competitiveness and business environment.
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