SUGAR KELP, whole leaf, wild harvested
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Botanical Name: Saccharina latissima
Production: Sustainably hand-picked from the clean, cold waters of the North Atlantic and low temperature air cured to preserve enzymes.
Qualities: Sugar kelp, also known as Wild Atlantic Kombu, is a brown sea vegetable that grows about 15 feet long in the intertidal and sub-tidal zones. The edible leaf-like structure is flat and smooth in the center and wavy near the edge. When dried, sugar kelp reveals a white, salty-sweet powder on the surface.
All dried seaweeds are exceedingly nutritious as they contain most, if not all, of the 24 minerals and trace elements and essential amino acids required for optimal physiological functions. They’re low in fat and high in fiber and they are one of the highest natural sources of dietary iodine, even when eaten in small quantities. Sugar kelp is especially high in Iodine and Potassium
Common Use: Sugar kelp is naturally rich in glutamic acid, an amino acid that is responsible for the flavor umami. Crumble some sugar kelp into soups, cook your beans with it, or add to any cooked dish to increase both nutritiousness and flavor. Great for pets as well!
Storage: Store in a cool, dry place.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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The sugar kelp was was cut into manageable pieces and only a few chunks were too tough for my food processor to grind up. I used the kelp as an ingredient in popcorn seasoning and I also used it in several bath and bodycare products. I have been experimenting with adding it directly to rice as it is cooking and also in a nourishing miso soup. I have been adding kelp to my diet for more than 20 years for it’s plentiful minerals and also in my bath as it is very soothing and hydrating to the skin.