Sea Spaghetti, also known as Riemen Tang, Sea Spaghetti, or Sea Bean, is a mild, firm sea vegetable with a pleasant taste. Scientifically, it belongs to the species Himanthalia elongata and primarily grows in the cool waters of the North Atlantic and the North Sea.

Due to its elongated shape, Sea Spaghetti is an excellent substitute for traditional pasta – especially in raw food cuisine.

Using Sea Spaghetti

To use as raw food pasta, simply soak the dried seaweed overnight in clear water in the refrigerator. Change the water a few times. The next day, drain and use like regular spaghetti – for example, with a fresh pesto or a hearty sauce. The mild flavor of the seaweed adapts wonderfully to the preparation.

A simple recipe for Sea Spaghetti aglio e olio can be found here: https://blog.eichenhain.com/de/rezept-rohe-meerespaghetti-aglio-e-olio/

Sea Spaghetti also works well as an ingredient in salads: The seaweed provides a pleasant firmness and brings valuable trace elements. Dress with vinegar, oil, or a favorite vinaigrette – according to taste.

Sea Spaghetti at a Glance

Origin: North Atlantic, wild harvest

Production: Air-dried (raw food)

Ingredients: Sea Spaghetti (Himanthalia elongata)

Allergens: Seaweed contains no allergens. However, as it is a natural product, it may contain traces of mollusks, crustaceans, or sand.

Storage: Cool and dry

Warning: Seaweed is naturally rich in iodine. Excessive intake of iodine can lead to thyroid dysfunction. Daily intake should be adjusted to personal needs.

Of the various types of seaweed we offer, some are regularly tested for heavy metals.