Showing 21–25 of 25 results
Carrageen is used commercially as a vegan replacement for gelatine, as a thickener and stabilizer in milk products, and can be also milled and used in baking.
Carrageen is one of the most beautiful seaweeds and can be used rehydrated in salads, pickled as a garnish on dishes, as topping on pies or as a garnish in cocktails.
Spicy Seaweed Salt
Wild harvested seaweed in Skagerrak
Mineral rich salt with lowered sodium content
Content: Seasalt, S. latissima, Laminaria digitata, F. serratus, smoked paprika, chilli flakes.
Spicy and smoky taste enriched with seaweed umami. Perfect grill buddy.
Seaweed is a good and natural alternative to salt, salty taste I seaweed comes from a number of minerals, such as potassium, magnesium, calcium, iron and iodine. Sea salt contains less sodium and more potassium. Paprica and chilli are rich in capsaicin.
Suggestions to use: as a spicy, flavour rich salt. Spice up your vegetables, cheese and meat before grilling. Can be used in salad marinates. Homemade chips and popcorn. Sprinkle onto creamy vegetable soup. Deep flavoured spice mix for spreads and dipping sauces.
Seaweed is a natural product and can contain traces of crustaceans.
Nutritional valus: 33kal per 100g
Nett weight: 80g
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.
Seaweed flakes is one of our seaweed spice mixes, the easiest way to start to use seaweed in your diet. This is a mix of all three main seaweed groups, red, green and brown: sea-pops, grass kelp, sugar kelp and dulce. Each or these seaweeds brings you a set of unique minerals and vitamins and together they subtly and naturally enhance the taste of your food. The taste of this spice can be characterised as mild and colourful. This spice mix is very versatile and works well with butter dishes, but also on salads, with fish or in soups. It adds that little something to your marinates. The easiest way to try it can be sprinkled on a sand-witch or on your eggs in the morning.