• Ormus made from the Asin Tibuok Dino Egg Salt, structured distilled water,
• Using the Egytian process with Natron
• It is a clear liquid that flocculates white precipitate at the bottom
• Virtually tasteless
• Suggested to begin with 1-2 drops sublingually per day, but can be
consumed in larger amounts as desired
A salt from Albuquerque, Bohol, on the brink of extinction– made using a very labor-intensive, pre-Hispanic method of production that coincided with the rice harvest. Traditionally, once the salt pots were made, saltmakers would batter them for sacks of rice.Coconut husks are soaked for 3 months in saltwater pools by the mangrove. These husks are burnt in a highly controlled manner. The ashes are placed in large filters. More seawater is poured through the ashes, leaching the salt to make a very highly concentrated brine.Specially made clay pots are placed over a wood fire. The concentrated brine is poured continuously for 8 hours into the bubbling pots. The saltmaker keeps a close eye on evaporation, as the pots will crack if not filled. The result is a smoky orb of salt that weighs roughly a kilo.The asin tibook may be cracked and grated (traditionally, pieces were dipped into soup and rinsed before storing). The salt is slightly sweet and smoky
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Dino Egg Ormus
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