Seaweed

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...

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 ...

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...

Carrageen is a perfect alternative to gelatine in desserts and as a thickening agent in soups and stews. It can be srpinkled over food before grill...

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...