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Why Use Karengo Seaweed – Wild or Farmed?

Karengo, is closely related to Japanese nori, and Welsh laver. Nori  is the most consumed seaweed in the world. It is eaten many different ways according to traditions: toasted sheets for sushi in Asia, or thick boiled paste for laver bread in Wales. Karengo seaweed is native to New Zealand and can be harvested in between July & September. It is considered a delicacy to Maori, who use it in their traditional meals, often boiling it with butter and using it as a spread on bread.

There are several varieties (Pyropia/Porphyra genus) of Karengo/Parengo growing around NZ, with slight variations in colour, taste & texture. Dried wild karengo is a browny/purple colour, soft to touch, and it can provide a variety of taste sensations depending on the level of moisture.  For example, eaten try, karengo seaweed can taste similar to mushrooms; when wet, it tastes more like anchovy; and when baked it takes on a nutty flavour.  Because Karengo is cellophane-thin, it doesn’t need to be re-hydrated, as it will easily pick-up moisture from the surrounding ingredients.

Due to the Kaikoura earthquake in 2016, the commercial harvesting of Karengo seaweed is currently not allowed in New Zealand. Pacific Harvest offers two options:

  1. Farmed Karengo – sustainably farmed in Korea
  2. Wild Karengo – ethically wild harvested from South America.

All our seaweeds are tested for contaminants before being offered for sale.

Karengo seaweed is a kitchen staple – it has so many uses in different types of dishes – it can be

Karengo is a great seaweed to consume a small amount of, everyday; containing nearly 30% protein, and a large amount of its weight consisting of minerals, it will keep your body mineralised & well nourished.

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Our seaweed is sustainably harvested

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Processed in approved food grade facilities

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