Seaweeds have been used as food for hundreds of year. Usage in Ireland dates back to the 12th century. Seaweeds are rich in fibre, which play an important role in their cellular structure. Ascophyllum contains 38% soluble fibre.
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Marine algae fall into three main categories; red, green and brown seaweeds. Norwegian kelp is a brown seaweed and grows on rocky seashores, known as the intertidal level. The kelp has been shown to thrive in these intertidal conditions, exposed to the air at low tide, and under water at high tide.
Once cultivated, the fronds are washed with freshwater, sorted, and dried on racks. Once dry they are ground to the required powder size (our Norwegian Kelp is fine to moderately fine). The powder then goes through further sorting and sieving and is finally packaged.
Our Norwegian Kelp has a fresh sea aroma and savoury taste. The powder is highly water soluble, making it an ideal addition to green blends, or in cooking stocks to give extra seasoning, a nutritional boost and a real depth of flavour.