A Rare Salt Keeps Vegetables Green and Palates Curious in Krayan Highlands

A rare salt keeps vegetables green and palates curious in Krayan Highlands. Doc. Rmsp.

LONG BAWAN, Indonesia — Nestled in the remote highlands of North Kalimantan, near the border with Malaysia, lies a culinary treasure increasingly drawing the attention of chefs and food enthusiasts alike: mountain salt from Krayan. 

Known for its mild, clean flavor and its surprising ability to preserve the bright green color of vegetables when cooked, the salt has become a sought-after ingredient far beyond its rugged place of origin.

“It’s not too salty, not too bland, and it keeps the greens green,” said Yansen TP, a local leader and native son of Krayan. “That’s the magic of our salt.”

The Secret Ingredient in a Humble Dish

The claim holds up under scrutiny. At a modest eatery in Long Bawan, a village tucked deep in Indonesia’s interior, chef Yohanes stirs up a simple sauté of kangkung; a leafy local vegetable similar to water spinach, seasoned solely with Krayan salt. 

Krayan salt. Doc. Rmsp.

The dish, devoid of any synthetic flavor enhancers, retains its vibrant green hue even as it's devoured at a communal table.

“That’s all it takes—just this salt,” Yohanes said, holding up a clump of grayish-white crystals. “No MSG, nothing extra. The taste speaks for itself.”

The salt, harvested from natural brine springs high in the mountains, is boiled down over wood fires for hours, a method passed down through generations of the Dayak Lundayeh people. The result is a mineral-rich, unrefined product that’s as tied to the region’s cultural identity as it is to its soil.

A Tradition Finds Its Place in Modern Markets

In addition to its culinary appeal, Krayan salt is rich in natural minerals such as magnesium and calcium and contains lower sodium levels than commercial table salt. These properties have fueled its growing reputation as a health-conscious choice among urban consumers in Jakarta and other major Indonesian cities.

Beyond nutrition, the salt holds deep cultural value. It’s used in traditional ceremonies, healing rituals, and even as barter currency among neighboring communities. 

For centuries, Krayan salt was produced for local use. Now, village cooperatives are finding new ways to bring the product to national markets, without sacrificing the artisanal process or its ecological roots.

“We must protect the way this salt is made,” Yansen warned. “Rising demand should never come at the cost of our customs or our environment.”

Local leaders, alongside government officials and advocacy groups, are now pushing for Krayan salt to receive official Geographical Indication (GI) status— akin to France’s protection of Champagne or Italy’s for Parmigiano-Reggiano. This would help ensure authenticity and safeguard the product’s heritage from commercial exploitation.

As global tastes shift toward organic and ethically sourced ingredients, the story of Krayan salt is gaining traction. It’s not just about seasoning food. It’s about preserving a legacy; crystal by crystal, bowl by bowl.

-- Masri Sareb Putra