Asin Tibuk, the rare “dinosaur egg” salt from Bohol, is seeing renewed interest as production and its rituals draw attention online.
A rare salt called Asin Tibuk is back in the spotlight, and this time it is not just locals talking about it. In Bohol, Philippines, the highly limited salt is often nicknamed the “dinosaur egg” salt, and recent attention has brought its craft to a wider audience again.
Asin Tibuk is among the rarest salts in the world and is obtained only on this small island. Production has dropped in recent years, but Misryoum reports that chefs and social media have helped stir fresh interest, with people increasingly curious about why it is so distinct.
The nickname “dinosaur egg” is not just marketing. It hints at a product whose making process is unusually hands-on and tied to tradition, which makes the story travel well far beyond the shoreline.
Historically, Asin Tibuk has been made in Bohol for centuries. Misryoum notes that preparations have been described as going back at least to the early part of the 17th century, while other historical context suggests the wider practice in the region existed even before the Spanish arrival.
Today’s methods are still described as closely guarded.. The process starts with the collection of more than a thousand coconut shells from mangrove areas, which are then placed in pits and soaked with water to prepare them for what comes next.. After that, the shells are left in the sun for months, cut into pieces, and fired in a heat-driven step that turns the material into salt.
Even as commercial life changes around it, the ritual rules around production remain strict.. Workers are expected to remove jewelry, avoid carrying coins, and refrain from eating fatty foods during the salt-making period, while sea shells are used to add water because they can withstand the heat without spoiling the salt’s character.
Misryoum also points to how modern visibility accelerated the salt’s return to public interest. A viral video featuring Asin Tibuk preparation was shared widely online, and the “dinosaur egg” term later reached mainstream entertainment audiences through a Philippine series episode.
This matters because it shows how cultural knowledge can survive when old practices find new paths to attention. The renewed interest does not replace tradition, but it can help people understand what is being preserved and why it still draws effort from one specific island.
In December 2025, Asin Tibuk was officially recognized as an intangible cultural heritage. For Bohol, that recognition arrives at a moment when more people are finally asking how the “dinosaur egg” salt is made and what rules protect it from becoming just another product label.
Ultimately, the story of Asin Tibuk is about continuity under pressure. When a rare, slow craft meets global curiosity, the next challenge is ensuring the traditions stay intact as demand and attention grow.