Bamboo salt

Short description: Korean salt roasted in bamboo

Template:Infobox Korean name/auto Bamboo salt (Jugyeom, Korean: 죽염) is a Korean condiment and traditional remedy. It is prepared by packing sea salt in a thick bamboo stem, and baking it nine times at high temperature using pine firewood.

## Contents

* 1 Production
* 2 Korean folk medicine
* 3 History in Nepal
* 4 Chemical composition
* 5 References

## Production

To make jugyeom, sea salt is packed into bamboo canisters and sealed with yellow clay. Traditionally, the mixture is baked in an iron oven and roasted in a pine fire[1] at about 800°C (or 1472°F) which burns away the bamboo, leaving a column of salt. This process takes around 12 to 14 hours.[2] These columns are then taken out, ground, and repacked in bamboo canisters. This process is repeated eight more times.[2]

The salt filled in these bamboo canisters is bay salt produced from Korea's west coast. During baking, the salt absorbs the bamboo constituents that bring a distinctive sweetness, which is called Gamrojung flavor. Baking darkens the salt. The ninth baking process uses the highest temperature, over 1,000 °C (1,830 °F) in a special kiln. This high temperature completely melts the salt, which is drained into a mould. Then it is allowed to cool down for a few days; a blackened rock like structure remains which is carefully broken down.[2] Afterwards, the bamboo salt contains blue, yellow, red, white and black crystals.

Well-baked bamboo salt, with a temperature above 1,500 °C (2,730 °F), is called "purple bamboo salt" because of its unique purple color, which indicates the best quality. While the quality of bamboo salt cannot be solely determined by color, its crystal structure and hardiness is definitive.[clarification needed]

For centuries, bamboo salt was baked about two to three times that was used in traditional Korean medicine. But in the 20th century, the above mentioned nine-times-roasting process was developed. The manufacturers say this process has the lowest toxicity and highest mineral content. Today, it is used for cooking, toothpaste, soap, and various remedies.[2]

## Korean folk medicine

A capsule of jugyeom, sold in a foreign imports store in Germany

In Korean folk medicine, trace elements in the yellow clay and bamboo are thought to make this form of salt more healthy.[3] Historically, jugyeom has been used as a digestive aid, styptic, disinfectant or dentifrice.

## History in Nepal

As per the records Bamboo Salt has initiated in Bardiya District in Nepal .Where as Nepal Bamboo Salt Pvt Ltd is this sector .Bamboo Salt is not only a salt but meditation value substitute element.

## Chemical composition

Bamboo salt is mostly sodium chloride (NaCl) ranging from 85% to 98% based on the making process. Magnesium and sulphur are the next two major component standing at ~2% and ~1% respectively, with trace amounts of other elements like potassium, calcium, silicon, aluminium, phosphorus, bromine, and iron.[4]

## References

1. ↑ Bitterman, Mark (2016). Bitterman's Craft Salt Cooking. Kansas City, Missouri: Andrews McMeel Publishing. p. 47. ISBN 978-1-4494-8377-7. https://books.google.com/books?id=wDiADAAAQBAJ&pg=PA47. Retrieved 19 September 2018.
2. ↑ 2.0 2.1 2.2 2.3 Morgan, Clancy. "Why nine times roasted bamboo salt costs so much more than sea salt" (in en-US). https://www.businessinsider.com/korean-purple-bamboo-salt-so-expensive-2021-4.
3. ↑ John Shi, Chi-Tang Ho, Fereidoon Shahidi (ed) Asian functional foods, CRC Press, 2005 ISBN 0-8247-5855-2 pages 574-575
4. ↑ Meng, Cheng Ee (15 January 2024). "Mineral composition, crystallinity and dielectric evaluation of Bamboo Salt, Himalaya Salt, and Ba'kelalan salt content". Heliyon 10 (1): 3. doi:10.1016/j.heliyon.2023.e23847. PMID 38332888. Bibcode: 2024Heliy..1023847M.

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