Javara Garam Gunung Krayan is not made from sea water, but from the crystallization of salty spring water on Krayan highland, Borneo. The source of the salty spring water was discovered centuries ago when the villagers hunted animal found that the animal skin is attached with salt crystals.
Garam Gunung Krayan has a pinkish color and unique flavor, tasting almost like a salted duck egg. The function not only as salt but also as the flavor enhancer. When used in sautéing leaf vegetables, the salt helps to retain the green color of the leafs. Today, this salt produced by the village community of Long Midang, Nunukan, Kalimantan Timur. Enjoy this rare mountain salt to light up your cooking.