Created by fermenting fallen branches and trees in a rich sugar syrup, transforms the natural wood into a sweet, earthy nectar with layers of smoky, resinous flavour. The fermentation process enhances the deep, woody notes, offering a unique blend of sweetness and complexity.

Collected in the forests of Northern Europe and prepared by hand, this salt is part of FORAGED, a limited-edition series by Protopia Collective. The series began as an installation for London Design Festival and now continues in small, seasonal releases. Each piece is wild-foraged, made in micro-batches, and designed to bring a raw, elemental presence into contemporary food rituals and thoughtful tables.