Description
The Māori method sun‑drying kūmara with a salt crust preserves the sweet potato by lowering water activity and creating an anaerobic barrier.
Technical
Salt draws water out of the slices, reducing water activity below 0.6 and inhibiting mesophilic bacteria. The crust also limits oxygen exposure, slowing starch oxidation and preserving vitamin C. Controlled temperature and humidity ensure sufficient moisture loss without mold growth.
Science
Primary Reaction
Osmotic dehydration and anaerobic barrier formation via salt crust
Sensory Profile
Aroma ()
earthysaltysun‑driedsweet potatocaramelizedmineralwoody
Origin & History
Civilization
Māori