In the diverse and fascinating world of edible clays, Nakumatt holds a place of honour. Renowned for its earthy complexity and broad spectrum of textures, Nakumatt clay has become a favourite among geophagans and picans alike. With origins rooted in both cultural tradition and an interesting cross-continental journey, Nakumatt is far more than just clay—it's a sensory experience.
Origins of the Name "Nakumatt"
The name Nakumatt has a unique history. It traces back to Kenya, where edible clay—locally called udogo—was sold in the now-defunct Nakumatt supermarket chain, once a retail giant in East Africa. In 2019, the company Kilimanjaro Clays shared that they had listed udogo online under the name “Nakumatt,” borrowing from the supermarket where it was first commonly bought.
Just weeks later, an Indian seller adopted the name for their version of edible clay—specifically pahadi mitti (mountain clay)—and labelled it as "Indian Nakumatt." From there, the term Nakumatt clay took on a global life of its own, evolving to encompass a variety of textures, roasts, and regional distinctions.
What's Nakumatt Clay Made Of?
At its core, Nakumatt is a kaolinitic clay, typically composed of:
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Kaolinite
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Quartz
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Mica
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Organic matter
It is formed through the weathering of parent rocks and subsequent transportation via water, giving it a naturally layered mineral richness. The resulting product is grit-free, crunchy, and occasionally gummy, with a buttery-smooth mouthfeel as it melts.
Why Picans & Geophagans Love Nakumatt
The reasons Nakumatt clay continues to captivate earth lovers are varied:
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Texture: Smooth yet crunchy, clean and compact. Some types melt down almost like fudge in the mouth.
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Flavour: Earthy and grounding, with flavour profiles ranging from cement-like and petrichor-rich to smoky, charred, or basement-damp.
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Clean Finish: Most varieties are low-grit or entirely grit-free, making them ideal for chewing or sucking.
Among clay lovers, it's not uncommon to hear enthusiastic reviews likening Red Nakumatt to a walk through wet red soil after a thunderstorm or describing the roasted versions as having a smoky, bonfire-kissed edge.
The Main Types of Nakumatt Clay
Here's a breakdown of the diverse Nakumatt family:
| Type | Roast Level | Taste Profile | Texture |
|---|---|---|---|
| Full Roasted Nakumatt | High | Smoky, deep, bold | Very crunchy, slightly brittle |
| Half Roasted Nakumatt | Medium | Mildly smoky, earthy | Crunchy with a soft crumble |
| Unroasted Nakumatt | None | Clean, cementy, raw | Crisp and powdery |
| Red Nakumatt | Varies | Warm, iron-rich, rain-soil | Firm, satisfying crunch |
| Mixed Nakumatt | Mixed | Layered, evolving profile | Varies between crisp and dense |
| Black Nakumatt (Blackhall clay) | Indian origin | Charred, strong earthy notes | Dense, rich snap |
| Juhu Nakumatt | Unknown roast | Distinct, possibly coastal | Medium crunch |
| Smoked Nakumatt | Smoked not roasted | Strong smoky aroma, mild taste | Gummy, crackly outer |
| White / Crystal Nakumatt | Unroasted | Cement-like, mineral-dense | Very fine, melts slowly |
Personal Favourites
While every variety has its charm, Red Nakumatt and Half Roasted Nakumatt hold a special place in many hearts (mine included!). Red Nakumatt delivers a deep, earthy, rain-kissed flavour that lingers. Half Roasted, on the other hand, balances roast and rawness beautifully—making it perfect for daily cravings without overwhelming the palate.
A Word on Safety
As with all edible clays, moderation is key. Always ensure your sources are trusted, and be mindful of any health conditions that may be affected by mineral-rich ingestion.
Shop Now at Earthy Crunch UK
Ready to explore the earthy world of Nakumatt clays for yourself? All major Nakumatt varieties—from smoky Full Roasted to clean and crisp White Crystal—are now available exclusively at Earthy Crunch UK.
Whether you’re a seasoned clay lover or just starting your geophagy journey, you'll find:
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Red Nakumatt – rich and grounding
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Half Roasted Nakumatt – perfectly balanced and addictive
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Full Roasted Nakumatt – bold, smoky, and crisp
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Black Nakumatt (Blackhall clay) – deep, intense and satisfying
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White / Crystal Nakumatt – fresh, cementy and melt-in-mouth
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Mixed Packs – a sampler of textures and tastes
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Smoked & Juhu Nakumatt – for the curious palate
All clays are carefully packed, plastic-free, and shipped tracked via Royal Mail with a signature wooden spoon included in every order to elevate your unboxing experience.
Whether you're new to edible earths or a long-time connoisseur, Nakumatt clay is a must-try—a rich, flavourful part of geophagy history and culture that continues to evolve across borders.
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