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Bringing Ancient Tibetan Flavors
to Modern Tables
Tibetan Well Salt: A brief introduction
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Tibetan well salt comes from the village of Yan Jing, located on the banks of the MeKong river in the far east of Tibet. This village has been extracting salt from deposits in the mountains for 1400 years. The methods are ancient, and the product is time-tested to say the least. For more details on the village, click here.
Tibetan vs. Himalayan Salt
While Tibetan (left) and Himalayan (right) salts both have a pinkish hue and both come from Asia, they differ in mineral content, flavor, usage, and how they are extracted,. For more details, click here
Types of Tibetan Well Salt
Tibetan well salt is harvested in layers; these layers are scraped one at a time off the top of the salt field. The third layer, the lowest harvested, has the most minerals, the most complex flavor, and the most eye-catching reddish-brown color. To learn how it is harvested, click here. For more details on the differences between layers, click here.