Seaweed

It is commonly found from June to September. When picked, shell pieces and other small particles can be washed off and the plant then spread to dry...

With delicate fronds and a deep pink colour, Irish Moss has a long history in Western cuisine. It is a good gelling agent suited to desserts and sa...

Carrageen is a perfect alternative to gelatin in desserts and as a thickening agent in soups and stews. It can be sprinkled over food before grilli...

Nori is the most commonly used edible seaweed. In fact, you may have had it more often than you realise since it goes by different names depending ...

Kombu has traditionally been used as an essential ingredient in oriental cooking. For centuries it has been consumed for it’s iodine. A versatile i...

Dried, flaked seaweed. Ready to sprinkle on your food or use during cooking. Add to porridge, smoothies or to any bread recipe. Sprinkle on salads ...

Dried, flaked seaweed. Ready to sprinkle on your food or use during cooking. Add a tablespoon or two when cooking soups and stews instead of a stoc...