| The original source of umami, the "fifth flavour" first identified in 1908, kombu / kelp adds a superb deep rich flavour to broths, soups and stocks. |
Kombu is a natural flavour enhancer, with a deep lingering umami savouriness, and a great alternative to salt.
Mara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.
| Try Kombu Kelp Strips to soften pulses and grains during both soaking and cooking. |
How to use
Kombu is best used in cooking, rather than as a final seasoning: think of it as the stock cube of the sea. Whether you’re making traditional lentil soup or dashi stock for ramen, kelp is a fantastic natural flavour enhancer.
A tablespoon of kombu will soften grains and pulses, and give stews and sauces body. Try it in mushroom risotto, ratatouille or when soaking dried beans for an unbeatable depth of flavour.
Try stirring a teaspoon of kombu into your favourite herbal tea.
Ingredients
100% Kelp (Laminaria Digitata)
Allergy information
May contain fish, crustaceans, molluscs.
| Typical values | Per 100g |
| Energy | 1,178kJ (275kcal) |
| Fat |
0.4g |
| of which saturates | 0.1g |
| Carbohydrate | 44.9g |
| of which sugars | 0.2g |
| Fibre | 22.1g |
| Protein | 11.8g |
| Salt | 7.0g |
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Product of Scotland
Great Taste award winner
Suitable for vegans and vegetarians
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron, zinc