Uzbek sea clay has landed, and it's properly salty
Salty, crunchy and a bit messy. Uzbek sea clay is now in the shop in blue, pink and green, and it's unlike anything else I stock. Here's what each ...
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Is eating clay bad for you? A no-judgement answer from someone who sells it
No judgement here. We’re adults and it’s your call. But a call is only really yours if you’ve got the facts, so here’s what the research actually s...
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Found Taste Montana on TikTok? There's only one place in Europe to get her
If Sam from Taste Montana has eaten up your evenings on TikTok, here's the bit you need to know: her hearts, clays and dirts are only available in ...
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Yellow Ural clay is landing in November, and getting it here was a whole thing
Ural is back. A big batch of yellow Ural clay lands in November, along with Turkestan and other Central Asian clays. Here's why it's been so hard t...
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Nakumatt clay types, properly explained (and how a Kenyan mattress shop named them)
Eight Nakumatt clays, one very confusing name. How White, Crystal, Half Roasted, Full Roasted, Smoked, Red, Pink and Juhu actually differ, and how ...
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Jarro de barro water: why clay pot water tastes so good if you're a Geophagian
Water from a jarro de barro tastes like rain on a terracotta pot, and if you crave clay you already know why that matters. Here's what's actually g...
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What actually is a slate pencil?
Slate pencils have the least exotic origin story of anything I sell. They were school equipment. Here's what they're made of, where they're cut, wh...
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Kaolins, terrones and cantaritos: a proper look at Mexican clay
Colombia has had the spotlight for a while, but Mexico has been doing this for centuries. I go through the three main families of Mexican clay, the...
Read moreMeet the Maker: Ndivhu Crunchy Clay
Location: Pretoria, South AfricaSelling Since: Feature Page: Bio:Based in Pretoria, South Africa, Ndivhu Crunchy Clay was born from a genuine love...
Read moreWhy you won't find Earthy Crunch UK on Amazon or Temu
You won't find Earthy Crunch UK on Amazon or Temu, and that's deliberate. I explain why I've chosen to keep this a small, specialist side hustle in...
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Specialist seller or marketplace listing: what's actually different?
Edible clay is sold both by specialist sellers and on big marketplaces like Amazon and eBay. I explain what's actually different between the two, a...
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What actually matters when choosing where to buy edible clay online
There's no official ranking of the "best" edible clay sellers, but there are real differences between a specialist shop and a marketplace listing. ...
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Does eating clay cause skin breakouts? Understanding geophagia, acne and what is really happening
"Eating clay gives you spots" gets repeated a lot in this community. I look at what NHS and UK food safety guidance actually say about acne, geopha...
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Geophagia and pica during pregnancy: why safe sourcing matters
Pregnancy cravings can get unusual, and clay or dirt cravings are more common than people think. I go through what pica actually is, why clay isn't...
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Petrichor, why do we love the smell of rain?
Petrichor is the earthy smell after rain, and it's oddly close to the scent so many people love in natural clay. I explain what actually causes it ...
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From Mexico to India: traditional clay cups around the world and their surprising connection to geophagia
From Mexican jarro de barro to Indian kullhad, clay cups have shaped how people drink and cook for centuries, and some have found a surprising seco...
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What is pica? Understanding clay cravings and sensory eating
What is pica, and does loving clay ASMR mean you have it? I break down pica, geophagia and sensory eating, and when it's worth speaking to a health...
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Edible clay vs. non-edible clay: what's the difference?
Not all clay is edible clay. I explain what actually separates traditional edible clays from craft, cosmetic and industrial clays, and why sourcing...
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Why does my clay arrive in crumbs?
Why does clay sometimes arrive broken or crumbled? I explain why this is completely normal for natural clay, which varieties travel best, and why I...
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What is Terrón Panela? The Colombian clay taking TikTok by storm
Terrón Panela went viral on ClayTok as a Colombian clay eaten straight from a mountainside. I explain what it actually is, why every piece feels di...
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Jarro de barro and geophagia: is there a connection?
How a traditional Mexican clay cup became a favourite in the geophagia community, and why sourcing and glazing matter if you're exploring one yours...
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Spit or swallow? No judgement, which are you?
Spit or swallow? I go through why people land on each side, the honest pros and cons, and where I personally stand on it.
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Love the crunch, protect your teeth: smarter ways to enjoy clay and chalk
Loving a good crunch doesn't have to mean risking your teeth. I go through practical ways to enjoy clay and chalk textures while easing the strain ...
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Buying edible clay online safely: because a good crunch isn't worth a bad experience
Buying edible clay usually means buying from a small independent seller rather than a big platform. Here's how to check they're trustworthy before ...
Read moreThere is room for all of us here: an update on my Facebook page and recent reports
An honest update on the reports against my Facebook page, why I believe there's room for every small seller in this community, and where things sta...
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Is edible clay good for digestion? The history, science, and modern use of clay and chalk
A look at why clay and chalk have been linked to digestion for centuries, from traditional remedies to the calcium carbonate still used in modern a...
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Introducing test status labels: what they mean and why I'm adding them to every product
I'm rolling out test status labels across every product, taste tested, community tested, home tested, lab tested and more, so you can see at a glan...
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Old Ferry Ember: a piece of Montana I'll always carry
Samantha shares the story behind Old Ferry Ember, a hand-foraged Montana clay tied to the old Missouri River ferry crossings and her own childhood ...
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Why you need to air out clay products (and why it actually matters)
Fresh clay and chalk treats can taste a little damp or musty at first. Here's why that happens, and the simple airing-out methods that make a real ...
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Arcillas tostadas vs. ahumadas: ¿Qué crea realmente ese sabor?
Roasted and smoky clays get lumped together, but they come from completely different processes. Here's how each one is made and what actually creat...
Read moreArcilla y tiza: probadas en casa, probadas en laboratorio y probadas por expertos. ¿Cuál es la diferencia?
Taste tested, home tested and lab tested get used interchangeably, but they mean very different things. Here's what each one actually tells you, an...
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¿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 explorand...
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Galletas de arcilla comestible: ¿qué son y por qué la gente las anhela?
A closer look at edible clay cookies, the softer, more approachable clay treat — what they're made from, how they differ from raw clay, and why the...
Read more¿Quién tiene la mejor reputación como vendedor de arcilla comestible?
Cuando la gente pregunta quién tiene la "mejor" reputación en el mundo de la arcilla comestible, la respuesta honesta es... depende de lo que más v...
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Arcilla de los Urales explicada: textura, sabor y por qué es tan popular
Why Ural clay from Russia has such a clean, structured texture, and how it compares to terracotta, Nakumatt and kaolin clays.
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Arcilla comestible mexicana: por qué es tan apreciada por su profundo sabor terroso
Why Mexican edible clay has such a distinctive earthy flavour, and what sets caolins, barros and terrones apart.
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La ciencia detrás de los botijos de Matka o Jarro de barro: cómo la arcilla mantiene el agua fría y refrescante de forma natural
How traditional clay water pots from India and Mexico use evaporative cooling, no electricity required.
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Jarro de barro: las icónicas ollas de barro mexicanas comestibles explicadas
What jarro de barro actually is, where it comes from, and why these Mexican clay pots became part of the edible clay world.
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Tierra comestible vs. arcilla comestible: ¿cuál es la diferencia (y es importante)?
What actually separates "edible dirt" from "edible clay", and why the distinction matters less than the texture you enjoy.
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Arcilla comestible en el Reino Unido: dónde encontrarla y qué esperar
Why edible clay is hard to find in the UK, and how I built Earthy Crunch UK to make it easier and more transparent.
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¿Es seguro comer arcilla comestible? Lo que debes saber antes de probarla
An honest look at whether edible clay is actually safe to eat, and the real risks worth knowing before you try it.
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¿Qué es la arcilla comestible? Guía para principiantes sobre textura, sabor y tradición
A beginner's guide to what edible clay actually is: where it comes from, what it tastes like, and how to try it for the first time.
Read moreArcilla comestible Nakumatt rosa: ¿por qué es tan cara?
Why Pink Nakumatt edible clay carries such a high price tag, and how to tell genuine rarity from market hype.
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Por qué la geofagia NO es pica
La geofagia se suele calificar de pica en la medicina occidental, pero esta clasificación pasa por alto sus profundas raíces culturales, históricas...
Read morePor qué antojos de arcilla ocurren (y por qué no es tan extraño como parece)
Los antojos de arcilla son más comunes de lo que muchos creen y se conocen como geofagia, una forma de pica con profundas raíces biológicas y cultu...
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Bajo la superficie: La minería de caolín en México y la herencia viva de la geofagia
How Mexican kaolin forms, how it's mined, and the long cultural history behind eating it, from Cremino to Chalma.
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Nuestras arcillas están en exhibición en el museo de tierra comestible, Londres
A short recap of the Museum of Edible Earth exhibition in London, where some of my own clays were featured.
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El Museo de la Tierra Comestible: la exposición más inesperada de Londres (y por qué necesitas experimentarla)
A recap of the Museum of Edible Earth exhibition at Somerset House, and what it meant to see geophagy celebrated in a major London gallery.
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¿Es realmente "comestible"? Hablemos de esa palabra
What "edible" really means when it comes to my clay products, and why I still put disclaimers on everything.
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¿Cuánta arcilla es demasiada arcilla?
My honest take on how much edible clay is too much, plus what actually helps if you eat it regularly.
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