Kombu oil
105 kr
Versatile oil, but best served on salads or in salad dressings. Enhances taste of food with natural Umami.
250ml
Description
Unique Kombu extract oil.
Kombu, which we use in this oli is harvested early in the season. It is the finest seaweed of the year. It is then macerated in the Swedish oil for several weeks. This gives the oil subtle Umami taste and enriches to oil with minerals from seaweed.
This is best served on warm soups, or on salads or in salad dressings and emulsions. You can even use it for frying. Enhances taste of food with natural Umami.
Tip: Fill up your bottle after you use up the oil and create a sustainable refil of this mineral rich oil. You can repeat this at least twice.
250ml
Related products
-
Select optionsSugarkelp Sockertång from Bohuslän (Saccharina latissima)
85 kr – 210 krSugarkelp is a single frond brown seaweed growing up to 5 meters long. Sugarkelp has a savory-sweet taste due to its high mannitol content. Sugarkelp is high in iodine, iron, magnesium, zinc, calcium and potassium, vitamins C, A, B1, B2 and D.
-
Add to basketMORE INFOSeaweed Spice with Umami taste
129 krSeaweed 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
