Bali · Bali
Amed sea salt
Amed is a village on the dry north-east coast of Bali under Mount Agung, and its sea salt holds a registered geographical indication. Seawater is carried up the beach, filtered through black volcanic sand and evaporated in split coconut trunks, which is the method the registration protects.
A protected name.
Garam Amed Bali
IG.00.2015.0000041
Registered for Bali. Kusamba, Tejakula and Gumbrih hold separate registrations for their own salts, and the names are not interchangeable.
What makes it different.
- Black sand filtration
- Seawater is spread on volcanic sand to concentrate by evaporation, then the brine is recovered by rinsing. It is the step buyers photograph and the step that gives the salt its character.
- Coconut trunk pans
- Split palm trunks are used as evaporation troughs. It is traditional, it is part of the registered method, and it caps the scale of a producer at what one family can tend.
- The dry coast
- North-east Bali is markedly drier than the rest of the island, which is why salt is made here and not on the wet south coast.
- Weather sets the volume
- Sun drying means a rainy season is a lost season. Supply is genuinely limited and it is not a matter of the producers being unwilling.
Getting it out.
- Denpasar or Surabaya
- A road leg across Bali to the port, and many shipments consolidate through Surabaya for sailing frequency.
- Small lots, mixed shipments
- Village output suits a pallet rather than a container, so this product usually travels consolidated with other compatible dry goods.
What we source here.
Indonesian sea salt
Amed, Kusamba, Tejakula and Gumbrih each hold their own geographical indication. What the production method changes, and what a food buyer has to check.
One container, several producers
What can share a container and what cannot, why regulatory documents never merge into one set, and the five steps that make it work.
Export documents, by category
Four categories, four different sets of paperwork and almost no overlap. Built from the reference pages, so it cannot fall behind what is published.
Questions buyers ask.
How much Amed salt is there?
Not much, and that is structural. Production is a handful of families working sun and sand on a stretch of coast, with the weather deciding the season. If somebody offers you container volumes of Amed salt at a commodity price, ask hard where it came from.
What is the hardest part of importing it?
The paperwork rather than the salt. Village producers make an excellent product and often have no documented food safety system, which is the first thing an importing authority asks for. Getting that in place is most of the work on a first shipment.
Is it different from Kusamba or Tejakula salt?
Different villages, different methods and separate registrations. Amed uses the black sand filtration, and the others have their own practice. They are marketed as distinct products and a buyer should treat them that way rather than as one Balinese salt.
What does your service cost?
Five per cent of the order value, paid by you and never by the factory. A factory audit starts at $250 depending on location. We work with orders from $10,000 per shipment.
Worth reading.
Buying from Amed?
Tell us the specification and the port. We go to the region, look at the material and put the documents together before anyone quotes a price.
Sources
- 1Register of protected geographical indications. Direktorat Jenderal Kekayaan Intelektual, Republic of Indonesia. Checked 5 August 2026.