The salt farming process in Kusamba is a unique thing yet time consuming. Every morning the salt farmers make their way to and from the ocean with buckets on bamboo poles over their shoulders. They gather seawater and poured it over the raked sand in a rhythmic motion. The mid-day tropical sun bakes the sand into flakes and the salt is ready to be harvested by late afternoon. 

The farmers take the flakes to the salt making hut where more sea water is added to leech the salt over several days. The resulting brine is placed in long trough for further evaporation, leaving pure fleur de sel (flower of salt) with sweet notes, a dash of which is guaranteed to bring out the best in any dish -and due to its moisture content, the salt won’t dissolve right away, allowing the taste to linger in our mouth.