Algae & Sea Veg
Seaweed from the Atlantic. Wild harvested on the coast of Northern Ireland. Natural and air-dried.
| Type | Common Name | Latin Name | Taste | Texture |
|---|---|---|---|---|
| Brown algae | Kelp (Kombu, Fingertang) | Laminaria digitata | Very spicy, strong mineral, rich in umami (broth-like) | Thick, leathery leaves; become soft when cooked |
| Brown algae | Kombu (Sugar kelp, Sweet Kombu) | Saccharina latissima | Mild, slightly sweet, pleasantly umami | Wide, smooth leaves; tender & supple after cooking |
| Brown algae | Wakame | Alaria esculenta | Mild to slightly sweet, fresh | Narrow, delicate leaves; soft after brief cooking |
| Brown algae | Sea Spaghetti | Himanthalia elongata | Delicate, slightly nutty, subtly salty | Long, thin strands; firm, pasta-like |
| Brown algae | Knotweed | Ascophyllum nodosum | Very iodine-rich, strong, slightly bitter | Thick, firm, with typical air bladders; rather tough |
| Brown algae | Bladderwrack | Fucus vesiculosus | Bitter, iodine-rich, slightly bitter | Rugged, leathery, with air bladders; often used as powder/extract |
| Green algae | Sea lettuce | Ulva lactuca | Fresh, grassy, slightly peppery (spinach-like) | Thin, soft leaves; delicate, slightly slimy when cooked |
| Red algae | Dulse | Palmaria palmata | Mildly sweet, umami; roasted bacon-like notes | Thin, soft reddish-purple leaves; slightly tough/chewable |
| Red algae | Irish Moss | Chondrus crispus | Very mild, almost neutral, slightly sweet | Cartilaginous-firm; forms gel when cooked (carrageenan) |
| Red algae | Nori (Lappentang) | Porphyra umbilicalis | Mild, umami, slightly nutty | Very thin & paper-like; almost melts in the mouth, crispy when dried |
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Algae spice mix - Irish wild harvested
Product available with different options -
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Kombu (Kelp) - Irish wild harvested
Product available with different options -
