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 […]
Seaweed Information: traditions, characteristics and uses
Kombu is the Japanese word for dried sea kelp. 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). Kelp seaweeds grow in underwater “forests” in shallow oceans. They require nutrient-rich water with temperatures between 6 […]
While MSG and Umami may be chemically similar, there is an important distinction that significantly affects the way it reacts in your body.
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. Is salt really the enemy, or is it the amount and type of salt that we eat which matters […]
There are different types of unrefined salts available, which is best? Like sugar, salt has been portrayed as a vilain, what’s the evidence?
What is Sea Chicory? Sea Chicory (Chondracanthus chamissoi) is a red algae or sea vegetable endemic to the Peruvian or Chilean coast. It is fondly referred to by Peruvians as ‘Cocha Yuyos’, Chileans as ‘Chicorea de mar’, and Japanese as ‘Yanaginori’. Dry, Sea Chicory can resemble wire wool one would use to clean pots in […]
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.
Seaweeds were the first plants on earth & the very foundation of the food chain. They have played an important role from the very beginning of life on earth.
Karengo is the Māori name for edible red seaweeds that belong to the genus Porphyra, known in Japan as Nori (used to wrap sushi) and in Wales as laver (mixed with oatmeal and bacon fat to make laverbread). In New Zealand, Karengo has been part of the Māori traditional diet for hundreds of years. It’s an […]
Best seaweed to buy / which one you should eat depends on a few factors: the culinary application, the sensory experience and also the nutritional needs.
Naturally dried Dulse seaweed leaves Dulse, a red seaweed from the Atlantic (many know it as ‘Atlantic Dulse’ as a result), has been used as food & medicine for centuries. It is harvested from the wild in north east of America, Ireland & Iceland. It is enjoying a revival at the moment, dubbed ‘the next […]