| The original source of umami, the "fifth flavour" first identified in 1908, kelp - also known as kombu - adds a superb deep rich flavour, with sweet, salty and smokey notes, to broths, soups and stocks. Kelp can improve digestion and helps to soften pulses and grains during both soaking and cooking. |
Kelp leaves provide a naturally smooth flavour enhancer and are used to infuse broths, stocks and soups. They're especially highly prized in Japanese cuisine and are the key ingredient of dashi stock, which translates 'savoury deliciousness' and provides a pure umami hit.
The Cornish Seaweed Company is licensed by The Crown Estate to hand harvest a range of seaweeds sustainably from the waters around Cornwall's rock shores. All their seaweed is harvested, dried and packed in Cornwall, in plastic-free paper pouches (the smaller packs only) printed with biodegradable ink.
Kombu and kelp are both names for the brown seaweed Laminaria digitata.
Kelp is naturally rich in iodine. Excess intake may affect thyroid function: Maximum reommended intake is 5g per day.
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How to use
Kelp leaves can be used during cooking to add flavour and removed before serving. For dishes from traditional lentil soup or dashi stock for ramen, kelp is a fantastic natural flavour enhancer.
A strip of Kombu will soften grains and pulses, and give stews and sauces body. Try it when soaking dried beans for an unbeatable depth of flavour.
Or try wrapping around baked fish fillets or roasted vegetables, secure with a tooth pick.
Before use soak in fresh cold water for 30 minutes or blanch in boiling water for 10 seconds, drain and discard water. This reduces the iodine content to moderate levels.
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Ingredients
Dried Organic Kelp (Laminaria digitata)
Allergy information
May contain fish, crustaceans, molluscs.
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Typical values Per 100g Energy 589kJ (141kcal) Fat 1.1g
of which saturates 0.3g Carbohydrate 24g of which sugars 0.6g Fibre 33g Protein 8.7g Salt 5.8g Iodine 261mg -
Certified organic by the Soil Association
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron, zinc