Garam Amed Bali is hand-harvested, unrefined, and free from additives sea salt from Amed on the Indonesian island of Bali. Garam Amed Bali consists of cube and tetragonal-shaped crystals and is white, shiny, and savory with a unique old wood fragrance.

It is unrefined, unwashed, and additive-free, characterized by a crunchy and crispy texture. Bunga Garam Amed Bali features light and fine salt flakes that dissolve easily, ideal for use as table salt. Both salts have a strong saltiness without bitterness and share a similar mineral composition, including high sodium chloride content and trace minerals like copper and magnesium.

Kampot sea salt is a type of sea salt that is extracted from seawater through evaporation ponds in the coastal regions of Kampot and Kep provinces in Cambodia. These salt farms span approximately 4,748 hectares of land and are managed by around 200 families who are part of the Kampot-Kep Salt Association.

The salt pans are located along the river at the town's outskirts, where large warehouses store the equipment and protect the harvested salt from the elements. The salt is produced using an evaporation technique where, each year in December, seawater is allowed to flow into salt fields. 

Ilocano asin is a type of sea salt that originates from the pure seawaters of Pangasinan in the Philippines. It is a moist, naturally white sea salt that offers bright, clean, and crisp flavors and is enhanced by the presence of underlying minerals, which contribute to a complex and well-balanced taste.

The salt's texture is a unique combination of granular (sal gris) and flake (fleur de sel) crystals, providing a distinct texture that melts quickly on the palate, giving an instantaneous taste. The salt crystals from Pangasinan are hand-harvested and are known for their lush, almost billowy quality, which is likened to an exaggerated version of fleur de sel.