Seaweed Quartet – Sea Greens, Dulse, Kelp & Sea Spaghetti

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Seaweed Quartet – Sea Greens, Dulse, Kelp & Sea Spaghetti



Sea Greens (15g) are the base for the famous crispy fried seaweed. However, its uses are much more varied. Eat raw in salads, lightly boil or steam for use as a vegetable, or blend into smoothies and superjuices.
Dulse (15g) is a healthy and tasty ingredient in a wide range of foods. Add it as a flavour enhancer to fish dishes, curries, soups, bread, chowders and salads. It can be eaten straight from the ocean and when dried it makes an excellent on-the-move snack. Or, try deep-frying it for a few seconds. Seriously better than potato crisps!
Kelp (30g) is probably most well known for the unique effect it has on the taste buds, that which the Japanese call Umami. Kelp used to make broths and serves as a base ingredient in stocks (such as Dashi for miso soup).
Add a strip of Kelp to dried beans or pulses during the soaking process to speed up the cooking. It helps make beans much more digestible by breaking down the enzymes that cause the gassy feeling when eating beans. It also adds a subtle smoky flavour to the beans when cooked with it. Adds great taste to cooking rice too.
Sea Spaghetti (30g) can be eaten raw. Straight from the bag in dried form it tastes surprisingly like biltong (beef jerky, so quite salty) and has that same awesome chewy texture. If you soak it for about 30 minutes it will swell up to 5 times its size and weight, and turns a deep earthy green. It becomes soft with a slightly crunchy texture. Lovely in salads, or to add to rice dishes after cooking.

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