Ocher salt baked in a ocher pot! This is different!

Ocher Salt is a registered member of the American Organic Farmers Association and is a cooking salt exported to the United States and Japan after component analysis by Applied Consumer Services, Inc. (an FDA designated company).

The most effective effect of ocher is the far infrared rays emitted from ocher. Far-infrared rays have the function of activating cell physiology, generating heat energy, and releasing harmful substances. Ocher, with its purifying and decomposing powers, removes toxins and is also used as a detoxifier or antidote. It is said that the taste of salt collected from April to June is the best. Ocher salt is a special salt that is made by letting the sun-dried salt collected during this period sit for over a year to remove the bittern, then placing it in a ocher pot and baking it for 12 hours.

Ocher salt is removed twice when the heat-labile bittern reaches 750°C during salt baking in a hot pot. At this time, impurities are removed by the far-infrared rays of ocher, but minerals are added to turn it into a strong alkaline salt. Ocher salt is a light, mild, sweet alkaline salt with no additives. "Salt" Ocher Salt is a cooking salt that has the highest quality among grilled salt. It does not have the sulfurous smell of bamboo salt and has a mild and clean aftertaste.

- Ocher component

Ocher has a honeycomb pattern with a wide surface and a multi-layered structure that is highly breathable, and can be called a “storage of solar energy” that absorbs and stores various minerals and solar energy for a long period of time. When exposed to heat, it emits far infrared rays, and has the function of stimulating the molecular activity of other objects and releasing harmful substances.