Nori flakes may also be known as ‘karengo flakes’ in NZ. Of all the edible seaweeds it is perhaps the most well known, being of sushi fame! In Wales it is called laver, in South America, luche. We call it Nori here because it is the most commonly used name for this species of seaweed. Nori is a red seaweed and of all the seaweeds it offers the most plant protein (up to 35%). Nori is an iodine rich food, and also offers Vitamin B12 which is hard to find in a plant based source – vegans and vegetarians take note! Nori has recently become a popular healthy seaweed snack in supermarket aisles and for good reason – it is brimming with nutrients and has amazing umami flavour. Nori seaweed has a texture similar to cellophane and is naturally a dark purple/browny colour. It has a light mushroom like flavour which can change to more of a mushroom flavour when roasted, or anchovy flavour when moist. Nori is a pantry staple and can be used in so many different ways!
For many years we harvested karengo here in NZ but due to the Kaikōura earthquake in 2016 the area where commercial harvest is allowed was closed to allow the seabed to recover. Until we are able to safely harvest NZ karengo, we are working with ethical harvesters of the same species overseas to ensure continued supply!
These Nori flakes are wild harvested in South America by a women’s co-operative, naturally dried to preserve nutrients and tested for contaminants.
How to Use Nori Flakes
We know a one year old who just eats these raw Nori seaweed flakes from the jar! We’d argue there is not a healthier snack around than raw seaweed as nature intended. There is no need to rehydrate Nori seaweed.
If you roast* Nori, it will turn a greeny colour and take on a more nutty flavour. Try sprinkling Nori seaweed flakes on eggs, into salads, soup, pizza, pasta, stir-fries, seafood, vegetables, seafood, rice or with nuts and seeds. Use Nori seaweed flakes to add beautiful umami flavour in your savoury baking, Mediterranean dishes or soups. Nori also pairs wonderfully with chocolate and ginger.
*Nori (or Karengo) has a delicate flavour and will burn under intense heat. Flavour can vary from ‘tea-like’ or ‘mushroomy’, to nutty (when roasted) to mild anchovy (when moist).
This is our small box – if you are a super user, why not try the hospitality size. We also offer a farmed Nori seaweed fronds or wild nori seaweed fronds.
Red seaweeds have a general tonic effect on the body, strengthening the immune system. Traditionally they have been used to nourish the nervous system and improve resistance to stress. There are even studies showing they can relieve symptoms of cold and flu. They are soothing to the digestive tract and skin.
Use Nori flakes as a seasoning for your food. It provides an excellent source of iodine with direct links to immunity, thyroid, brain, ovarian and breast health. Iodine is an essential nutrient for the production of a hormone called thyroxin which helps to regulate many body functions. It has also been linked to apoptosis (cell death) which is critical to fighting cancer – particularly thyroid and breast cancer. This Harvard study encourages improving diet before taking nutritional supplements because most nutrients are more potent when they come from food, and they are accompanied by many nonessential but beneficial nutrients, such as hundreds of carotenoids, flavonoids, minerals, and antioxidants that aren’t in most supplements. Additionally, food tastes better and is often cheaper than nutritional supplements! In addition to iodine, Nori seaweed is a plant protein rich in Vitamin B12 and has a good balance of minerals, trace elements and fatty 3 acids.
Ingredients: Nori seaweed (Porphyra columbina) 100%.
30 servings per pack