The Codium has a branched and rounded, intense green color; by its touch reminds us of velvet and its taste reminds us of barnacle. Codium is an important source of protein and minerals iodine, iron, magnesium, calcium, phosphorus, sodium, potassium and zinc. In the kitchen it is used in salads, rice, ceviches, sauces, dressings, creams, sushi, croquettes and as a side dish.
This type of algae has been used for centuries in Ireland for its nutritional properties. Its strong ocean aroma and crustacean flavor make this seaweed used in many current rice, scrambled, soups, stews, pasta recipes, as a garnish in fish or seafood dishes. It is very rich in minerals, vitamins and trace elements, and particularly high in magnesium.
This soft-tasting seaweed reminiscent of a shellfish-flavored bean has an al dente texture and easily absorbs the flavors with which it shares a pan. Try it as an alternative to (or combined with) noodle pasta and in soups, stews and baked goods and it is delicious in a salad. Sea Spaghetti has a high nutritional value. In fact, this seaweed is particularly rich in fiber and protein, and low in fat.
Nori Seaweed is one of the most consumed, especially for its nutritional contribution, very rich in minerals, proteins, vitamin A and B, carbohydrates, fiber and barely contains fat. Its flavor is very particular, wafer. It is used in sushi, salads, soups, sauces, purees and in dishes with vegetables.
The Oyster Leaf is a coastal vegetable widely used in professional kitchens. Its great peculiarity is its oyster flavor with notes of cucumber and iodine. Perfect for use in salads, seafood and fish dishes or even with ham. It is one of the ingredients of the famous cocktail "Oyster Martini".
Salicornia is a coastal vegetable that has won the hearts of the best chefs and the appetite of gourmets. It has an intense sea flavor and its texture is fleshy. It has all the nutritional qualities of an algae but without being; It is rich in minerals, calcium, potassium, vitamins A, B and C, it is very diuretic and purifying; It is an ally of diets.
Kombu Seaweed is a basic ingredient in Japanese cuisine. Its flavor is intense and iodized, we could describe it as umami. As an ingredient it is very versatile, from broths, garnish in fish dishes, stews and rice. It has a high content of iodine, vitamin K, folate, magnesium, calcium and iron.
Its texture is slightly crispy and fleshy, with a sweet taste and subtle marine touches. It is essential in Japanese food, in salads, soups and can also be used as a side dish and incorporated into stews.
Spirulina is consumed as a food supplement for its benefits; its flavor is soft and delicate reminiscent of that of matcha tea. In the kitchen, Spirulina is used in crudites, a vegetable soup, a plate of fish, fresh cheese, a smoothie or a fruit juice. Spirulina is always added after cooking, just before serving the dish.
This mollusk-flavored seaweed, very similar to cockle, gives off a scent of sea breeze. It is used in a wide variety of dishes, salads, soups, creams, croquettes, sushi, scrambled eggs and as a garnish for fish dishes. It is very rich in magnesium, potassium, calcium, essential vitamins A, B, C, B12 and a large amount of fiber.