Blog de The Earthy Crunch UK

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Jarro de barro and geophagia, is there a connection?
From traditional Mexican pottery to modern geophagia communities, discover why jarro de barro has become known for its distinctive texture and the cultural history behind these iconic clay cups. Leer más...
Spit or swallow? No judgement, which are you?
Spit or swallow? No judgement, which are you?
Spit or swallow? If you're interested in clay eating, eating chalk, red edible clay, kaolin edible clay or edible clay dirt, this honest guide explores both choices without judgement. Leer más...
Love the crunch, protect your teeth: smarter ways to enjoy clay and chalk
Love the crunch, protect your teeth: smarter ways to enjoy clay and chalk
Love clay eating or eating chalk? Discover simple ways to protect your teeth, choose softer textures, and enjoy red edible clay, kaolin edible clay and edible clay dirt more safely. Leer más...
Buying edible clay online safely: because a good crunch isn't worth a bad experience
Buying edible clay online safely: because a good crunch isn't worth a bad experience
Buying edible clay online safely: because a good crunch isn't worth a bad experience If you've spent more than five minutes looking for edible clay online, you've probably realised something.... Leer más...
There is room for all of us here - Update on my Facebook page and recent reports
I wanted to share a quick update here, mainly because transparency has always been the backbone of how I run Earthy Crunch UK, and that has not changed. Over the past few months, my Facebook business account has been repeatedly reported by a small number of sellers based in the United States, which has resulted in my page being taken down and my account receiving a six month restriction. What makes this particularly frustrating is the simple fact that the overwhelming majority of my customers are in the UK and... Leer más...
Is edible clay good for digestion? The history, science, and modern use of clay and chalk
Is edible clay good for digestion? The history, science, and modern use of clay and chalk
Discover the fascinating history and science behind edible clay, edible chalk, jarro de barro, and earthy crunch traditions. From kaolin clay and Mexican edible clay pots to modern medicines that... Leer más...
Introducing test status labels: what they mean and why I’m adding them to every product
Introducing test status labels: what they mean and why I’m adding them to every product
Over the next 6 months, you will start seeing a brand new feature added across every product on Earthy Crunch UK, test status labels. This is something I have wanted... Leer más...
Old Ferry Ember: a piece of Montana I’ll always carry
Old Ferry Ember: a piece of Montana I’ll always carry
Written from contributions by Samantha Hokulani on her recent trip to hand-forage her clays Old Ferry Ember (formerly Red Brick Dirt) and Montana Coal ---- For anyone who might want... Leer más...
Why you need to air out clay products (and Why it actually matters)
Why you need to air out clay products (and Why it actually matters)
If you have ever opened a fresh batch of clay or chalk treats and thought, “Hmm, that smells a bit earthy,” you are not imagining it. That initial scent and... Leer más...
Arcillas tostadas vs. ahumadas: ¿Qué crea realmente ese sabor?
Si ha pasado tiempo explorando arcilla y tiza, probablemente se haya encontrado con dos términos que suenan similares pero se comportan de manera muy diferente: asado y ahumado. A menudo se agrupan, incluso a veces se usan indistintamente, pero provienen de procesos distintos y ofrecen experiencias sensoriales muy diferentes. También existe una confusión constante sobre si los sabores ahumados son naturales o creados, especialmente con variedades conocidas como las arcillas Dryfruit, Magmitti, Black Hall y Blackstar. Vamos a desglosarlo correctamente. ¿Qué es la arcilla asada? La arcilla asada es arcilla... Leer más...
Arcilla y tiza: probadas en casa, probadas en laboratorio y probadas por expertos. ¿Cuál es la diferencia?
Arcilla y tiza probadas al gusto, en casa y en laboratorio: ¿cuál es la diferencia? Si ha pasado algún tiempo explorando el mundo de la arcilla y la tiza, probablemente se habrá encontrado con estas frases: probado al gusto, probado en casa y probado en laboratorio. Suenan tranquilizadores... pero no son intercambiables. Ni mucho menos. Vamos a desglosarlo correctamente, sin rodeos, para que sepa exactamente lo que significa cada uno —y, lo que es igual de importante, lo que no significa. Probado al gusto: el sello de aprobación de la... Leer más...
¿Qué arcillas son seguras para comer?
Es una de las preguntas más buscadas —y más incomprendidas— en este ámbito: ¿Qué arcillas son realmente seguras para comer? Si has estado explorando la arcilla comestible o incluso la tierra comestible, probablemente hayas visto términos como apto para uso alimentario, natural o seguro para el consumo utilizados de forma bastante imprecisa. La realidad es un poco más compleja. Vamos a desglosarlo correctamente para que sepas lo que realmente estás viendo. Leer más...