LASA Provisions

7,641 islands · 12.8797° N, 121.7740° E

la·sa

Tagalog, noun. taste; flavor.

Heritage ingredients of the Philippine archipelago — near-extinct salts, galleon-era cacao, two-thousand-year-old rice — imported direct from the families who make them, for the kitchens that will treat them right.

Explore the ingredients Trade inquiries

The Collection

First Harvest

Asin Tibuok — Alburquerque, Bohol
9.6089° N, 123.9561° E

Asin Tibuok

Alburquerque, Bohol · Whole egg, ~1 kg, in woven abaca

The dinosaur egg. Coconut husks steeped in seawater for months, burned to ash, the brine fired in a clay pot until it sets into a single crystal dome, still cradled in its broken shell of clay. Fewer than a handful of families still make it.

$145
Tultul — Guimaras Island
10.5929° N, 122.6325° E

Tultul

Guimaras Island · Salt block, ~500 g

A briquette of sea salt cooked with coconut milk from driftwood-ash brine. Faintly savory, almost umami — the island's original seasoning cube.

$52
Single-Origin Cacao — Davao del Sur
6.7663° N, 125.3284° E

Single-Origin Cacao

Davao del Sur · 70% bars & couverture

Philippine cacao from smallholder farms at the foot of Mt. Apo — bright red fruit, fig, and roasted nut. Among the most awarded origins in Asia.

from $16
Tablea — Batangas & Davao
13.7565° N, 121.0583° E

Tablea

Batangas & Davao · Roasted cacao discs, 200 g

100% stone-ground roasted cacao pressed into discs, made for tsokolate — the thick drinking chocolate of Filipino mornings since the galleon trade.

$16
Wild Pili Nuts — Bicol Peninsula
13.4210° N, 123.4137° E

Wild Pili Nuts

Bicol Peninsula · Slow-roasted, 8 oz

The buttery nut that grows almost nowhere else on earth. Softer than a macadamia, richer than an almond — Bicol's volcanic-soil delicacy.

$24
Heirloom Rice — Ifugao, Luzon
16.9260° N, 121.1367° E

Heirloom Rice

Ifugao, Luzon · Tinawon & Kalinga Unoy, 2 lb

Single-harvest rice from 2,000-year-old mountain terraces — a UNESCO landscape. Grown once a year, hand-threshed, watered only by rain.

$18
Heritage Vinegars — Ilocos & Visayas
17.5747° N, 120.3869° E

Heritage Vinegars

Ilocos & Visayas · Coconut, nipa palm & cane, 375 ml

The Philippines is a vinegar civilization. Naturally fermented coconut sap, nipa palm, and sugarcane vinegars — soft acids with real character.

$20
Muscovado — Negros Occidental
10.6713° N, 122.9511° E

Muscovado

Negros Occidental · Unrefined cane sugar, 1 lb

Dark, damp, mineral cane sugar from the island that once sweetened half the world. Molasses left in, nothing taken out.

$12
Wild Forest Honey — Palawan
9.8349° N, 118.7384° E

Wild Forest Honey

Palawan · Raw, unfiltered, 250 ml

Gathered from wild giant-honeybee combs in Palawan's old-growth forest by indigenous climbers. Tart, floral, alive.

$26

Provenance

Salt, made the hard way

Asin tibuok — "unbroken salt" — is made in one town on one island, by a few families, the way it has been for four hundred years. This is why chefs grate it tableside.

Asin tibuok in the making — clay pots of brine over a coconut-wood fire in Bohol
  1. 01

    Steep

    Coconut husks soak in tidal seawater for three months, absorbing the minerals of the Camotes Sea.

  2. 02

    Burn

    The husks are dried and burned slowly. Seawater filtered through the ash becomes a dense, smoked brine.

  3. 03

    Fire

    The brine boils for hours in an unglazed clay pot over coconut-wood flame until the water is gone.

  4. 04

    Break

    The top of the pot is cracked away. What remains is the egg — a dome of salt still seated in its clay shell, sweet with husk-smoke and sea.

The Founder

Two countries. One table.

Lasa Provisions began with a private chef.

Sixty years old, generations of Filipino heritage, a childhood spent moving between the Philippines and the United States — and a career cooking for private tables in Seattle and eating his way through the world's great food cities.

Everywhere he went, he found the same absence. Japanese salts on the menu. Sicilian pistachios. Peruvian cacao. And the ingredients of the archipelago — salts fired in clay for four hundred years, rice from UNESCO terraces, cacao older than the republic — nowhere.

Not because they weren't good enough. Because no one had brought them.

Lasa exists to close that distance: direct from the families who make them, to the kitchens that will treat them right.

Not because they weren't good enough. Because no one had brought them.
Hands at work over a salt fire in Bohol

The Archipelago

One country. Seven thousand terroirs.

  • BoholAsin Tibuok
  • GuimarasTultul
  • DavaoCacao
  • BicolPili
  • IfugaoHeirloom Rice
  • IlocosVinegars
  • NegrosMuscovado
  • PalawanWild Honey
Three Philippine landscapes — mangrove shore, rice terraces, and volcanic coastline

For Chefs & Buyers

The trade program

Direct pricing, provenance documentation for your menus, and first allocation on limited harvests. We start every account the same way: a sample kit and a conversation.

Request a sample kit
The Lasa Provisions collection — heritage salts, cacao, rice, vinegars, and honey