Samut Songkhram is known for the quality of its kapi with its dense fine texture, sweet fragrance and rich purple colour, it is commonly referred to as ' kapi khlong kone'. The production of kapi starts with boats that goes out in the morning with large fine nets to catch the krill. The boats are back by early morning and the process gets under way. The krill are carefully rinsed, drained, mixed with coarse sea salt at a ratio of 10 to 1 and packed into earthenware jars to slightly ferment. This mixture is then spread out on racks to dry in the hot sun and put back into the earthen jars at night. This process is repeated until the krill mixture turns into a dark purple coloured paste. This paste is then preserved for months before it reaches maturity and can be used.