A Tradition Rooted in Nature
Under the sunlit skies of Cambodia’s Kampot and Kep provinces, local salt harvesters carefully gather crystals of “Kampot-Kep Salt” — a product renowned for its high mineral content and low sodium levels. This traditional practice, vital to many families, gained a prestigious boost in April 2023 when “Kampot-Kep Salt” was officially registered as a Geographical Indication (GI), signaling its unique qualities and cultural heritage.
Unparalleled Health Benefits
Praised for being gently crunchy, mildly salty, and subtly sweet, “Kampot-Kep Salt” contains over 80 essential minerals and trace elements, including magnesium, potassium, iron, and zinc. Its low sodium level (31-34%, compared to 40% in industrial salt) makes it a healthier choice for enhancing hydration, bone health, and reducing inflammation.
According to Narin Bun, President of the GI Kampot-Kep Salt Association, these exceptional qualities are rooted in the unique sandy loam soil and natural evaporation methods used in production.
Traditional and Sustainable Production
The creation of “Kampot-Kep Salt” is a labor-intensive process adhering to strict traditional standards. Producers start by cleaning salt pans at the beginning of the dry season in November. Seawater is then irrigated into retention pans, where the sun’s heat intensifies its salinity. Over a week, the water evaporates, leaving behind pure, crystalline salt.
Harvesting occurs from December to April when rain is scarce, ensuring the salt’s premium quality. Unrefined and additive-free, the salt undergoes minimal processing, with iodine added only to meet Cambodian legal requirements.
Diverse Salt Variants
The GI-certified salt is marketed in four forms:
- Coarse Salt: Harvested after seawater evaporation.
- Fleur de Sel: A delicate layer skimmed from the surface of salt pans.
- Fine Salt: Ground coarse salt.
- Flakes: Crafted from concentrated brine.
GI Certification: A Gateway to Global Markets
The GI registration has opened doors for national and international recognition, allowing producers to sell at premium prices. However, challenges remain in educating local consumers about its value. Many still opt for cheaper, industrially refined salt. Expanding awareness and appreciation of GI products will be key to long-term success.
Producers like Sophal Chhun, who operates 23 hectares of salt marshes, believe the certification fosters sustainable practices and preserves ancestral methods. Efforts are also underway to register “Kampot-Kep Salt” in the European Union, leveraging the EU’s recognition of GI products.
Climate and Counterfeit Challenges
The unpredictable weather patterns caused by climate change pose significant challenges. Unseasonal rains can wash away salt pans, halving production for many farmers. Additionally, counterfeit “Kampot-Kep Salt” has emerged as a concern, underscoring the need for robust traceability and regulation.
Despite these hurdles, the association’s 16-member group, including 12 small-scale producers, continues to champion the GI certification’s benefits. Plans to expand membership and strengthen community ties through shared resources and best practices are underway.
Experience the Richness of Kampot-Kep Salt
Discover the unique taste and health benefits of “Kampot-Kep Salt,” a product of centuries-old tradition and natural purity. Supporting this GI-certified salt means preserving Cambodia’s cultural heritage and promoting sustainable practices.
Explore more about Kampot and its treasures at www.kampot-camping.com and make your journey to Cambodia a celebration of authenticity and flavor.