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.

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The Collection

First Harvest

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 shell. Fewer than a handful of families still make it.

$95
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.

$45
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 $12
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.

$14
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.

$18
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.

$16
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.

$18
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.

$10
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.

$24

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.

  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 pot is cracked away. What remains is the egg — a single crystal of salt, sweet with husk-smoke and sea.

The Archipelago

One country. Seven thousand terroirs.

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