Karengo Seaweed Flakes – 40g


New Zealand Karengo is unavailable due to the effects of the 2016 earthquake in Kaikoura, the only commercial harvesting area.  The ban on local harvest is indefinite at this stage.   We offer two high quality, imported alternatives to provide choice for our customers:  Wild karengo, ethically harvested from South America and farmed Karengo from Korea (cultivated in a controlled environment).

Karengo is a pantry staple – used in soups, as a seasoning, in stir fries, salads – let your imagination run wild! It can taste like mushrooms, tea or anchovies, depending on how you prepare it. Eat it raw, gently roasted, stewed, fried. It contains the highest protein of any of the edible seaweeds and is rich in Vitamin Bx, C & E, B12. It has a good balance of minerals and trace elements + Omega 3 fatty acids.

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

Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as Nori in Japan, Laver in Europe, Karengo is from the group of red seaweeds.  There are many varieties of Karengo around the world and they vary in colour, taste & texture.

Karengo generally has a mild marine flavour that changes with the level of moisture. Eaten straight from the packet, some taste mushroom, but when moist, an anchovy flavour dominates. When dried, karengo can taste nutty.  Karengo does not need to be rehydrated before eating.

What are the health benefits of Karengo?

Karengo is high in vegetable protein (up to 35% for the farmed varieties, the highest of all seaweeds) and fibre, Vitamins A, B complex & C.  Additionally, Karengo is a good source of calcium, manganese, iron, zinc and essential fatty acids. Karengo has a positive omega3/6 ratio and can be enjoyed in large amounts without exceeding RDI for iodine.

Karengo is also a good source of prebiotic fibre. Read about Karengo’s traditional medicinal uses.

How do I use Karengo?

Karengo is one of the most versatile seaweeds to eat, and can be used in multiple ways when preparing food.

Fronds are bite-size pieces cut from the whole leaf; and when dry, make a lovely crunchy snack, or are used to garnish pizza or pasta, as a vegan alternative to anchovy in any Mediterranean recipes, can be added to omelettes, seafood, stir fries, lamb, starches, mushrooms, tofu, nuts & seeds.

Karengo fronds make a tasty garnish to fish dishes, salads and soups and makes a delicious tapenade.

Karengo’s uses are not limited to savoury dishes; it pairs beautifully with fruits, in fruit salsa and in these fondant cakes with chocolate & ginger.

Some boil Karengo into a paste and serve on break, and others roll in oats and fry into a laver bread (a Welsh delicacy).

Whet your appetite with these Wild karengo recipes and Farmed Karengo recipes.

Karengo will preserve naturally for years if kept dry and away from light.

Where is Pacific Harvest’s Karengo sourced from?

Pacific Harvest’s Farmed Karengo is cultivated in a controlled environment in Korea.  Being a farmed product, the quality and flavour is more consistent through the harvest season.

Pacific Harvest’s wild Karengo is sourced from ethical harvesters in South America – harvested and cleaned by hand then dried naturally before packing.

Pacific Harvest’s Wild and Farmed Karengos are tested for contaminants.

Warnings – eating Karengo

While every effort has been made to remove all foreign particles, occasionally a small shell or sand from the seashore may remain hidden in the leaves.  We suggest a quick examination of the wild karengo before use

Additional information

Weight .09 kg
Dimensions 6.5 × 6.5 × 11.7 cm