Seasonings & Spice Blends
Farim Salt
Sal de Farim
Northern Guinea-Bissau (Cacheu / Oio Mangrove Rice), Guinea-Bissau
Artisanal salt harvested from the Cacheu riverbed near Farim, over 100 km from the Atlantic coast; the tidal river leaves a salt crust during the dry season (November–May); women collect, filter, and boil the brine using mangrove wood; a Slow Food Presidium product since 2011; one of the food products TasteAtlas lists for Guinea-Bissau.
Original eatfuls sticker artwork
What it is
A closer look at Farim Salt.
Artisanal salt harvested from the Cacheu riverbed near Farim, over 100 km from the Atlantic coast; the tidal river leaves a salt crust during the dry season (November–May); women collect, filter, and boil the brine using mangrove wood; a Slow Food Presidium product since 2011; one of the food products TasteAtlas lists for Guinea-Bissau.
What to look for
Know it when you find it.
Pure white crystalline salt with a clean, mineral taste; harvested by hand from the riverbed and filtered through fabric; sold at local markets and iodized at the Aprosal cooperative warehouse; a product of the unique tidal geography of the Cacheu river; the women-led Aprosal association has over 500 members across five production areas.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Farim Salt.
Names around the table
One food, more than one name.
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