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Seaweed Spice with Umami taste goes well with most dishes, cold and war. You can sprinkle it on Asian dishes such as  rice, noodles, but also on couscous, in  soups, fish dishes, try it on grilled cheese or meat or even on let say avocado sandwich.

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.

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.