Salt harvesting at Baleni starts by leaving a gift at the foot of the Leadwood tree (called Motswiri) to thank the ancestors for nature's bounty.
Using 2000 year old techniques, the local Tsonga people collect salt-encrusted sand and leach it with water (called Ntsobe) through filters (called Xinjhava) made with clay (called Nwahuva) and leaves (called Nhlangula). The filtered water is boiled to evaporation, leaving the pure crystals of Baleni Sacred Salt.
The harvesting takes place on tribal land and is a resource open to any member of the community who follows the ancient traditions. Salt is harvested during the dry winter months and sold by the individual producers directly to locals and traditional healers who revere its healing properties. Chefs in Michelin-starred restaurants also use Baleni Sacred Salt for speciality dishes.