Algae bloom on a Chinese beach. Seaweeds are good for the environment and, we believe, offer unparalleled nutritional value. They are rich in nutrients, clean and detox their environments and reduce carbon in the atmosphere. However, ‘seaweed blooms’ can become a nuisance when seaweeds take advantage of extra nutrients in sewage or farm runoffs, often […]
Kombu is the Japanese word for dried sea kelp. In China it is called Haidai. Kombu/Kelp/Haidai, are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera* around the world (see Laminariales for more information). Kelps grow in underwater “forests” in shallow oceans. They require nutrient-rich water with […]
While MSG and Umami may be chemically similar, there is an important distinction that significantly affects the way it reacts in your body.
Umami taste has a long history in cooking but it is only recently that it has been attributed to glutamate, with its culinary effects fully understood.
For years, doctors and government regulators alike have been telling us to reduce our salt intake for health reasons. They say too much salt can lead to high blood pressure, heart disease, stroke, and even death. But is this true? Is salt really the enemy, or is it the type of salt that we eat […]
There are different types of unrefined salts available, which is best? Like sugar, salt has been portrayed as a vilain, what’s the evidence?
A cyanobacteria bloom in California. Spirulina provides similar benefits to seaweeds, but it is a different organism entirely. Spirulina is a microscopic blue-green algae classified as bacteria. This spiral shaped, vitamin-rich algae has existed since the beginning of life on earth and grows in alkaline water bodies (mostly lakes, ponds & rivers) mostly in warm […]
Dry, it looks like tumble weed – but fresh or re-hydrated, Sea Chicory will provide a feast for your eyes and palette! Sea Chicory’s colour can vary from dark green, violet green, maroon, coral or red. Similarly the shape and size can vary too depending on the species and where it is harvested. The species […]
Carrageenan moss is a common name for a family of gel-forming and viscous polysaccharides present in various species of seaweeds, especially red seaweed.
Fish & seaweed dish by Chef Joe Baugh, Jersey UK. Sea Lettuce is common around the world and grows well in many different climates. It grows naturally in a variety of shapes (ribbons, tuffs or sheets) and can be flat or ruffled, thick and waxy or tissue like and translucent. The colour can vary from […]
Seaweed Spaghetti, hot new superfood? Chef Jamie Oliver has praised its mineral-packed charms, while Heston Blumenthal adores its delicate, smoky flavour.