Sea Spaghetti Seaweed Branches – 250g


Sea spaghetti can be used in soups, stocks, stir fries, salads, as a noodle or pasta replacement or even in deserts. Soak it it a juice or tea if you prefer a more subtle flavour.

Sea spaghetti offers a good source of calcium, magnesium, zinc, iodine and Vitamin C.

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  • Sustainably harvested
  • Processed in approved food grade facilities
  • High in nutrients
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What is Sea Spaghetti seaweed?

Sea Spaghetti is a prolific brown seaweed from the North Atlantic. The blades (seaweed leaves) look like long narrow whips in a shape reminiscent of noodles. Once rehydrated, the texture of Sea Spaghetti seaweed is that of ‘al dente’ pasta. The colour may vary from dark brown, khaki to olive-green, depending on location, season and maturity of the plant. Sea Spaghetti is mostly sold dried in lengths and some say it tastes a bit like biltong.

Children particularly enjoy the noodle like shape and mild taste of Sea Spaghetti so it can become a family favourite – particularly if you are looking to reduce gluten and increase (sea) vegetable intake.

What are the health benefits of Sea Spaghetti seaweed?

Like all seaweeds in the Brown group, Sea Spaghetti is an excellent source of iodine and unique health-giving compounds like Fucoxanthin, Alginic Acid, Fucoidan, Laminarin and Lignans. It is particularly rich in calcium, magnesium & zinc, fibre and has a good balance of vitamins.

How do I cook with Sea Spaghetti seaweed?

The best way to enjoy Sea Spaghetti is re-hydrated. There are 2 options:

  1. keep it raw by soaking the dried lengths for half an hour in tepid water (or try herbal tea, sherry, orange juice etc to experiment with flavours)
  2. faster, simply boil it for 10 minutes like you would pasta

Sea Spaghetti will expand 4-5 times its weight & size, and the colour may change from black to brown or olive green. The taste and texture is very mild, a good start for an inexperienced seaweed palate.

The soaking/cooking juice makes a nutritious stock that can be added to smoothies, soups or stews.

The re-hydrated seaweed can used in salads & soups, mixed with pasta; or just pan fried for a few minutes with garlic, salt and pepper as a side vegetable.

Celebrity Chefs like Yotam OttolenghiJamie Oliver and Heston Blumenthal have used the seaweed to create innovative & healthy dishes. Sea Spaghetti makes a great accompaniment to tuna steak, salmon steak or scallops. Chefs have also deep-fried it (dried or re-hydrated) until golden and crispy and used it as a garnish on food or as a snack with lemon.

Here are some Sea Spaghetti recipes to inspire you

Where is Pacific Harvest’s Sea Spaghetti sourced from?

Our Sea Spaghetti is currently imported from Brittany in France and is tested for contaminants.

Warnings – eating Sea Spaghetti seaweed

Sea Spaghetti belongs to the brown seaweed group and therefore contains fairly high levels of iodine. Only a few strands per serving are necessary to meet iodine RDI.  Please refer to the information on the label to determine appropriate intake

Additional information

Weight .27 kg
Dimensions 24 × 15.5 × 8.6 cm
sea spaghetti seaweed
Sea Spaghetti Seaweed Branches – 250g
NZ$63.25 Add to cart