Harvested from the bottom of the frigid North Atlantic off the coast of Iceland, this wild oarweed kelp has a deep umami flavor and oceanic minerality, salty and briny. Perfect for adding depth, savoriness and body to soups, for finishing meat and seafood dishes or as a salt substitute.
This kelp is dried and ground from wild Laminaria digitata kelp in a carbon-neutral facility powered by geothermal energy.
New York Magazine named our kelp one of their favorite salt alternatives. Chef Zoe Kana says: "I completely fell in love with it when I tasted it and it’s become a pantry item in our kitchen. We serve it with our bread course at Simon and the Whale on top of butter, it’s amazing. I take it home and I put it on popcorn it’s my go-to salt when I don’t need it to perform technically for me and I’m just looking for flavor."
Epicurious recommends topping your crudites with kelp flakes: "These kelp flakes are salty, mineral-tinged, and savory in that intriguing but also can’t-stop-eating-it way."
Our wild Icelandic kelp is harvested by boat from the deep, cold water of Iceland’s Westfjords. The harvesting boats drop large scissor-like devices into the water to cut the tender, flavorful tops off the plants at a carefully calibrated depth that allows the kelp to regrow. The clipped kelp is collected from the ocean in nets, and transported back to our partner’s geothermal facility where it is rinsed, dried and ground. Click here to see where our kelp is harvested!
NUTRITIONAL INFO Note: the maximum daily recommended serving of kelp is 1/4 teaspoon.
Per 100 grams (1 jar = 71 grams, 1 container = 567 grams )