Tucu
Ba’kelalan
In Ba’kelalan, natural saltwater springs rise quietly from the earth. For generations, Lun Bawang families have tapped these springs, boiling the brine over firewood until salt forms and hardens in bamboo or clay moulds. This is the basis of highland salt such as Tucu Ba’kelalan, produced in small batches using labour-intensive methods that demand patience and skill.
The work is collaborative. Families gather wood, tend fires and monitor evaporation together. Every stage affects the final taste and texture of the salt. Unlike industrial table salt, these crystals come with traces of minerals from the surrounding geology and water, giving a nuanced flavour prized by local communities.
In a terroir economy, Tucu Ba’kelalan shows how even something as simple as salt can carry the character of a place. Supporting highland salt keeps spring sites active, protects traditional knowledge, and lets rural producers participate in a wider market without giving up their way of working.
FB : Grace Sinau
Contact : +60 17-850 8147
