Spices

Seaweed Spice with Umami taste goes best with warm dishes. You can sprinkle it on Asian dishes such as  rice, noodles, but also on couscous, use it as a seasoning in soups, goes great with most dishes from vegan to fish dish, try it on grilled cheese or meat.

It is a kind of luxurious spice that gives that extra minera boost, but also texture and that deepens the taste of you favourite dishes. You kan really experiment with this one, as it is so easy to use.

Tip for use:

Drizzle couscous with olive oil, sprinkle with Scandsea Seaweed spice with UMAMI seasoning and add the rucola salad and diced feta cheese, enjoy.

Japanese Fast Food: Add rice vinegar to a bowl of cooked rice, soy sauce to taste, raw egg yolk and Scandsea Seaweed spice with UMAMI taste, mix and consume immediately.

The possibilities of use of the Scandsea Seaweed spice with UMAMI are endless, it is suitable for most salty dishes, preferably cooked and still warm as the umami taste is released mostly when warmed up. It is therefore ideal as final spice on top of thick soups, such as pumpkin, potato leak etc.

netto: 50g

Smoked Seaweed Salt. A powerful spice in our spice set, strong, salty and smokey. As I always say, the easiest way to start with seaweed is to use a little bit every day. The smoky taste of blend of smoked kombu and dulce, combined with sea salt is THE thing if you like to cook thick vegetable soups, sprinkle it on the top after it is served, just remember to salt the soup less while cooing, because you will want to add more of this smoky saltiness. Works also well with oily fish, salty pies, or simply on cream-cheese sand-witch. It generally works well with heavier food and with cheese or eggs.