B’Re dipping salt with the rich flavor of the forest mountain

From the An Lao mountain pass in Gia Lai province where forests are shrouded in a sea of ​​clouds, many natural materials are used daily by the Bana and Hre ethnic groups. With the desire to bring the pure essence of the forest to everyone, every home, members of the An Lao Service and Medicinal Herbs Cooperative have created an exclusive product called B're herbal dipping salt, opening up new livelihoods for the people.

The name of this dipping salt is derived from the letter “B” in Bana and the letter “re” in Hre - symbolizing the solidarity and close bond between the Bana and Hre ethnic groups who have lived together on this land for a long time.

The unique flavor of B’re dipping salt, which tantalizes the taste buds of diners, is developed from the Hre ethnic group’s recipe of salt, pepper and lemongrass (wild lemongrass) combined with several medicinal herbs grown by the Bana ethnic group. Wild lemongrass, also known as lemongrass pepper, is called Pli-du by the Hre and Bana ethnic group in An Lao. It grows wild in the high forests of An Toan, An Lao. At first glance, it resembles peppercorns, but it has a strong lemongrass aroma and the pungent taste of peppercorns. Due to its uniquely delicious flavor, the Pli-du fruit has long been used by local people as a spice to remove the fishy smell from food and to season stews, noodle dishes, pho, hot pot,...

Besides the Pli-đù fruit, the B’re dipping salt also features pure wild cinnamon powder. B’re cinnamon is an ancient variety, deeply rooted in the local culture. Cinnamon trees grown organically under the forest canopy, slowly thriving in the mountain mist, forest soil, and cool climate, without chemical fertilizers or herbicides, have thick bark, high essential oil content and a deep, warm and long-lasting spicy aroma, distinctly different from industrially grown cinnamon. During processing, the salt’s sodium content is reduced for cardiovascular health and blood pressure, and stevia is added for natural sweetness instead of refined sugar, which is beneficial for blood sugar levels. Wild chili peppers contribute to the unique spicy, warm and aromatic flavor of the forest mountains. After being harvested naturally by local people in season, the ingredients are hand-ground, mixed according to a secret recipe and roasted manually at a standard temperature of 50-70 degrees Celsius to ensure quality and create a unique flavor. The product can be used immediately as a dipping sauce for fruits, or with added lemon juice for dipping boiled meats, grilled meats, seafood,...

B’re dipping salt is 100% handcrafted, made with the local people’s appreciation for nature's gifts and their desire to incorporate medicinal herbs into daily meals, making it both delicious and beneficial for health. Therefore, it is not just a spice, but a green product, embodying the dedication of the people from the mountainous region. The Pli-du fruit and cinnamon in B’re salt are two medicinal herbs that help stimulate digestion, making them very suitable for use during holidays and festivals, when people tend to eat more than usual.

As life becomes more prosperous, the dishes in each family are also becoming more abundant and diverse. But amidst a lavish feast, a perfectly seasoned dipping sauce is always needed to enhance the enjoyment of the meal. In B’re dipping salt, each grain is infused with the warm, pungent flavor of cinnamon, the unique aroma of Pli-du fruit and the subtle spiciness of wild chili peppers that lingers on the tongue. It all blends together like a symphony of scents from the mountains and forests, making you feel as if you’re touching the slow pace of life of the local people. A small jar of salt holds within it the story of how the Bana and Hre ethnic groups cherish medicinal herbs, living in harmony with the forest and infusing the unique essence of the forest into every meal. And that flavor always reminds us of a distant, vast forest that is now very close, through each familiar grain of salt./.