Bamboo salt: The ancient seasoning with a modern price tag

It might seem that everything has already been said about salt, but there are still quite a few surprises to be found. One of them is the unique bamboo salt, for which you have to pay a fortune—the secret lies in the preparation process.

Bamboo salt sounds quite mysterious. It is not made from bamboos but in bamboos—specifically, in poles that are then subjected to burning. The complicated process and limited availability make this salt expensive.

One might say salt is salt. However, this bamboo salt stands out among others. This extraordinary seasoning is made through the traditional process of burning sea salt in bamboo tubes, exactly as it was done centuries ago, preserving traditions.

The production process of bamboo salt is laborious and time-consuming, hence its uniqueness. It involves placing sea salt in bamboo tubes, which are then subjected to long-term burning. The salt absorbs the bamboo wood aromas during this process and undergoes natural mineralisation. This gives it a deep, slightly sweet taste with a hint of smoke. It also has a loose, powdery consistency. It should be stored in a dry, cool place and a tightly closed container to preserve its aroma.

Buddhist monks used it in the past as a medicinal product, a part of rituals, or simply as a dish that was supposed to improve the taste of their simple and rather poor meals. The salt itself has more value than it might seem.

Each successive roasting increases the concentration of minerals in the salt. Bamboo wood, rich in various trace elements, releases these elements during burning, and the salt absorbs them. The more cycles, the higher the mineral saturation.

Although bamboo salt may contain more minerals, it does not mean that it is entirely free of sodium, which is the main component of both sea and bamboo salt. Excess sodium in the diet can lead to health problems such as hypertension. Therefore, it is worth ensuring that the recommended daily salt intake is not exceeded, regardless of whether we pay a few or hundreds of pounds.

If you are tempted by the unusual burning process and the bouquet of flavours and aromas in bamboo salt, you better hold on to your wallet tightly. A kilogram of this salt can cost even £166. Each production stage, from preparing bamboo tubes to multiple salt roasting, is done by hand and requires great precision. Moreover, the quantity of the product is limited, so demand exceeds supply, even when it comes to the high price. Bamboo salt has become especially popular among Koreans, whose price (£75 for 250 grams) did not deter them.

Uniqueness definitely has its price. The question remains, is it really worth it?