Dulse leaves organic

Atlantic kombu (finger kelp) Caution: Due to its high natural iodine content, Atlantic kumbo is not suitable for consumption. Consmetic applications such as face masks are possible. Kombu or finger kelp (Laminaria digitata) belongs to the genus of large brown algae (kelp) and grows in dense stands in shallow waters in calm, sheltered bays. Atlantic kombu is a thinner and more delicate version of Japanese kombu and can be used in exactly the same way - boiled in soups, fried until crispy or steamed and marinated. Kombu is ideal for all bouillons/stocks, where it improves the flavour and nutrient content. In particular, it is used for cooking beans, as it makes the beans more digestible and softer and reduces the cooking time. Kombu is particularly rich in calcium, potassium and magnesium and is also rich in B vitamins. It also contains mannitol, a sugar alcohol, which gives it a slightly sweet flavour and plenty of glutamic acid, an essential amino acid. Why we love kombu Kombu is a wonderful addition to all cooked preparations, especially beans or pulses and soups, by adding a few strips. Bean dishes in particular cook more quickly and are easier to digest. SamaraNatura Kombu Our sea vegetables are collected wild in the north-west of Ireland (Donegal) and harvested by hand. With the help of a cold air drying system, the seaweed is dried very gently and in raw food quality. Usage To enjoy kombu straight from the bag, tear it into strips. A salty, chewy snack that becomes sweeter in flavour over time. For cooking in general, it is best to soak kombu in water for 10 minutes and then simmer it with the dish for 40 minutes. As an alternative to conventional bouillons: one 8 cm long piece per litre of liquid is simmered for at least 10 minutes. Optionally, remove and cut up and add again later or simmer for longer for more flavour. Salads: Soak kombu in water for an hour (or longer), then marinate (for 1-24 hours) or fry in oil. Chop into bite-sized pieces and mix into the salad. The soaking water is nutritious and should also be used, e.g. as a dressing. Beans: Natural glutamates in kombu enhance the flavour and soften the beans. Boil a 5 cm piece of kombu with the beans for at least 10 minutes, for a thick and rich bean broth until the beans are soft. No need to add salt. Serve as a snack or garnish: Tear or chop the kelp/kombu into bite-sized pieces. Roast at 150°C for 3-5 minutes or fry in a frying pan until crispy. Sprinkle these kelp chips over salads, cereals and pasta or enjoy them straight away as a crispy snack. Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet.

Seaweed for salad Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet. Seaweed for salad This highly nutritious seaweed salad makes it easy to incorporate healthy sea vegetables into your daily diet. The seaweed salad contains Atlantic wakame, Atlantic nori, Atlantic kombu, Atlantic dulse and Atlantic spirulina. Why we love seaweed for salad We like them because you can simply add them to salads or vegetable dishes at the end of cooking without the flavour of seaweed being too noticeable, which is no bad thing! Seaweed is extremely low in calories and gluten-free. They are versatile and exceptionally nutritious. SamaraNatura seaweed Our sea vegetables are collected wild in the north-west of Ireland (Donegal) and harvested by hand. With the help of a cold air drying system, the seaweed is dried very gently and in raw food quality. Use It is best to soak the seaweed for one to two hours or overnight. Add to salads or vegetable dishes at the end of the cooking time.

Organic seaweed spice mix - 5-algae mix powder Update: The 40g tin is unfortunately no longer offered by the producer. As an alternative we can offer 40g refill bags. If you still have a spice mix shaker at home, you can open it at the top (between the label and the screw cap) and refill it. Spice refill shakers with large openings are also suitable. This highly nutritious sea spice mix makes it very easy to incorporate healthy sea vegetables into your daily diet. The sea spice mix contains Atlantic wakame, Atlantic nori, Atlantic kombu, Atlantic dulse and Atlantic spirulina. Sea vegetables are enjoyed daily as a staple and healing food on many coasts of the world. Small amounts add rich flavour and enhance the nutritional value of most dishes. They are a perfect substitute for salt in the diet. Our sea vegetables grow wild in the clean waters off north-west Donegal in Ireland and are harvested by hand. They are carefully monitored and gently dried using a cold air process. We work closely with our supplier Algaran for our organic seaweed seasoning mix and are the general importer of the Algaran brand for Switzerland. Use of organic seaweed spice mix As a raw food, add approx. ½ teaspoon of seaweed seasoning to salads and other dishes. In soups and stews, ideal with pulses and cereal dishes. Add towards the end of the cooking time as desired. Ingredients Irish wakame (Alaria esculenta)*, dulse/lap kelp (Palmaria palmata)*, Irish moss (Chondrus crispus)*, finger kelp (Irish kombu, Laminaria digitata)*, Irish spirulina (Ulva spiralis)*.* from certified organic originNote: These seaweeds may contain parts of crustaceans and grains of sand. Nutritional values Organic seaweed spice mix - 5-algae mix per 100g per 5g (portion) Energy Kcal (KJ) 148 (618) 7.4 (30.9) Proteins 11.3g 0.6g Carbohydrates 9.9g 0.5g thereof sugar 0g 0g fat 1.4g 0.1g of which saturated 0g 0g Dietary fibre 39g 1.9g salt 0.65g 0.03g Vitamin B12 4.4µg 0.2µg (9%*) Iodine 16.9mg 0.8mg (563%*)

Organic sea spaghetti (seaweed) - wild harvested from the Irish Atlantic Sea spaghetti is a gluten-free and very low-calorie alternative to normal spaghetti and, like normal spaghetti, is easy and versatile to use. A healthy substitute for salt and important for vegetarians as it is rich in iodine! Seaweed or sea vegetables in general have the broadest spectrum of minerals and trace elements of all foods. Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate the metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet. Organic sea spaghetti (Riementang) Sea spaghetti or seaweed (Himanthalia elongata) is a special sea vegetable. It resembles spaghetti, but tastes like seaweed. Much of the seaweed flavour disappears when soaked, making it as soft as pasta cooked al dente. Mixed with a tasty, warm sauce or pesto, you can quickly and easily create a very nutritious meal. Why we love sea spaghetti We like it because it looks and feels like pasta, but with a completely different flavour, which is no bad thing! Sea spaghetti is extremely low in calories and gluten-free. They are versatile, exceptionally nutritious and fun to prepare. Organic sea spaghetti from Algaran Our sea vegetables are collected wild in the north-west of Ireland (Donegal) and harvested by hand. With the help of a cold air drying system, the seaweed is dried very gently and in raw food quality. It is best to soak the spaghetti for at least 2 hours or overnight. During soaking, the spaghetti increases in volume and becomes soft, similar to al dente cooked pasta. Sea spaghetti is delicious with a tomato-pepperoni sauce with cashew cream or tomato sauce with garlic and parsley, for example. They also taste delicious with pesto. 40g of dried sea spaghetti make about 400g of soaked sea spaghetti.

Irish Carragheen Moss Irish carragheen moss is an algae that grows mainly on rocks along the Atlantic coast of Europe. It was first discovered near Ireland, hence the name. Why consume Irish moss? Irish moss is thought to contain at least 15 essential elements that are key components of the human body. Some of the elements found in the algae, which are present in impressive quantities: Calcium, potassium, iodine and vitamins such as A, D and E. The main health benefits of Irish moss are due to its high carrageenan content (up to 71%). This substance has been used for centuries as a traditional medicine to make medicinal teas and cough syrups to combat colds, bronchitis and even hangovers after excessive alcohol consumption. We appreciate that Irish Moss soothes the digestive and respiratory tracts and is excellent for sensitive guts and stomachs. Ideal food for sensitive people. Irish moss is the main source of carrageenan, which is used as a vegan thickening agent in many products and recipes and has recently been patented as an antiviral agent. It is the vegan version of gelatine and is widely used as a thickening agent in stews, sauces, jams and many desserts. We have used Irish moss in several dessert recipes and it works wonderfully to make them airy and light, and it reduces the large amount of nuts needed, which is often used in vegan recipes. It also contributes a large amount of minerals to recipes and is virtually flavourless. A perfect addition to smoothies. Last but not least, it is a very affordable and easy way to include many minerals in our diets that might otherwise go to waste. Irish moss for the skin Our personal experience is that it is very good for dry skin, including eczema and other skin conditions. We always keep a jar of Irish Moss nearby to use on our skin. What makes our Irish Moss special? The harvesting area is in Kilcar/Donegal in the north-west of Ireland. Harvesting is done by hand, with great respect and care for the marine environment. The harvested seaweed is rinsed on the shore and then dried at low temperatures to preserve its rich nutritional content. Our organic certification requires that all seaweed is harvested only from clean shores, free from contamination, that the seaweed is processed within just a few hours and that the harvesters work with the utmost respect for the marine environment. In addition, regular analyses ensure that all algae products are safe and healthy to eat. Algaran also guarantees with full documentation that their seaweed is only of local Irish origin, that it contains no heavy metals (contamination index), that processing temperatures never exceed 30°C and that it is freshly harvested (date of harvest is on the label). Interesting facts about Irish moss The Irish people used the seaweed during the Irish famine in the 19th century and since then its popularity has grown exponentially. Irish moss also grows on rocks on Jamaica's shores and its popularity on the island grew when the Irish brought their traditional use of the seaweed to the island. It is one of the most commonly used seaweeds. In Ireland, for example, it is traditionally used for colds and as a tonic in the cold winters, while in other countries it is also known as an aphrodisiac. Use of Irish moss | Recipe recommendation The basic jelly made from Irish moss contains all the minerals and nutrients of the plant and can be used in delicious desserts. The basic jelly is made as follows: Soak 20g of Irish moss in a bowl of cold water for 30-60 minutes and then rinse. Pour 9dl of water and the soaked Irish moss into a pan. Bring to the boil and simmer for 30 to 60 minutes. Stir from time to time to ensure the mixture does not stick to the bottom of the pan. The Irish moss will break into pieces and the mixture will become gelatinous. While the mixture is still warm, remove any fragments that have not yet dissolved and pour the gel into sterilised bottles and keep in the fridge. Use a spoonful in desserts, soups, stews, sauces, smoothies or dissolve in water for a soothing tea (add your favourite spices). It will keep in the fridge for several weeks. When it starts to smell slightly spicy, the mixture is spoilt and can no longer be used. Irish moss is also excellent to apply to the skin: for burns, chapped skin, eczema and cold sores. It is very often used in the natural cosmetics industry for its soothing and antiviral properties. Ingredients Irish Moss 100% dried algae Irish moss (Chondrus crispus), from certified organic wild harvesting. Nutritional values of Irish moss per 100g Energy value 552kJ/132kcal Proteins 11.2 g Carbohydrates 1.7g Of which sugar 0.04g Fats 1.4g of which saturated fatty acids 0g fibres 47.7g salt 0.4g All values are subject to the usual fluctuations in natural products. Storage: Store in a cool, dry and dark place.

Irish wakame - wild collections from the Irish Atlantic coast Irish wakame is an algae that grows mainly on rocks along the Atlantic coast of Europe. It was first discovered near Ireland, hence the name. The Irish people used the seaweed during the Irish famine in the 19th century and since then its popularity has grown exponentially. Why we love Irish wakame With its high calcium content, this seaweed is a great addition to the diet. The taste of wakame is quite acceptable by seaweed standards as it does not have a fishy flavour. Algaran Irish Wakame The harvesting area is in Kilcar/Donegal in the north-west of Ireland. All AlgAran seaweed is harvested by hand with great respect and care for the marine environment. The harvested seaweed is rinsed on the shore and then dried at low temperatures to preserve its rich nutritional content. Our organic certification requires that all seaweed is harvested only from clean shores, free from contamination, that the seaweed is processed within just a few hours and that the harvesters work with the utmost respect for the marine environment. In addition, regular analyses ensure that all algae products are safe and healthy to eat. Algaran also guarantees with full documentation that their seaweed is only of local Irish origin, that it contains no heavy metals (contamination index), that processing temperatures never exceed 30°C and that it is freshly harvested (date of harvest is on the label). Use of Irish wakame Lightly cooked as a sea vegetable or in sauces and soups. Ingredients Irish Wakame 100% dried seaweed Irish wakame (Alaria esculenta), from certified organic wild harvesting, IE-ORG-03 Nutritional values Irish wakame per 100g Fat 1-2gCarbohydrates 46-51gProtein 9-20gVitamin C 10-50mgCalcium 1.167-1.29gIodine 16.5-27.5µgIron 5-12.6mgMagnesium 0.896mg. For detailed information see Wakame Nutritional Info

Dulse - Many minerals & trace elements Update: The new batch of Dulse flakes is again from our Spanish supplier, whose Dulse flakes are saltier, a bit softer and significantly larger (1-3cm instead of 0.5-1cm) -> on the right in the picture. Dulse (Palmaria palmata) is a red algae, soft and chewy, with a distinctive taste and a rich purple/red colour. It does not need to be cooked or soaked. So Dulse is a great snack, which you can eat directly from the bag. Dulse is extremely low-calorie, fat- and cholesterol-free, in addition to minerals also rich in vitamin B6, fiber and proteins. It has the highest iron content of all sea vegetables. 40g Dulse dried corresponds to about 400g fresh Dulse. Why we love Dulse Dulse is one of the easiest seaweeds to incorporate in your diet. It has a very mild taste and adds depth and colour to any dish. It is one of the few purple foods found in our diets. Purple is the colour of spiritual awareness, the colour of the third eye. Algaran Dulse Our sea vegetables are wild harvested and hand-picked from the clean waters off North West Donegal (Ireland). They are gently dried using a cool air process, and brought to you fresh and raw. ALGAMAR Dulse from Spain The algae are from the Atlantic coast of Galicia, in northwestern Spain. The sustainably harvested, wild-growing organic algae are gently dried at low temperatures. Due to the raw food quality, the valuable ingredients are optimally preserved. Use Dulse has been traditionally harvested for generations and can be eaten straight from the package. It is also great steamed over potatoes, or toasted or grilled till crisp and eaten as a snack, with salads or other dishes. Sea Vegetables in general Sea vegetables or seaweed are wild ocean plants found on coral reefs or rocky areas, growing mainly in marine salt waters. Sea vegetables are enjoyed daily as staple and healing foods in many coastal parts of the world. Small amounts of sea veggies add a rich flavour and enhance the nutritional value of most dishes. Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean! They are an excellent source of calcium, iodine and sodium; a very good source of folic acid and magnesium, a good source of iron, potassium, B2 and B5. They also contain vitamin K and trace minerals like selenium and chromium that can be lacking in our land-grown foods due to soil depletion. Regular, long-term dietary inclusion is reputed to help regulate metabolism and energy, stimulate the immune system, soothe the digestive tract, cleanse the blood, maintain healthy cellular function and support the proper functioning of the endocrine glands, especially the thyroid. Sea vegetables are a perfect substitute for salt in the diet.

Atlantic dulse powder (ragweed, red algae) in organic & raw food quality In order to present the different dulse variants more clearly, we have now recorded the dulse flakes, dulse leaves and dulse powder (this article) as separate articles. The powder is the easiest variant for the Detox Smoothie. Atlantic dulse or ragweed (Palmaria palmata) is a red alga, soft with a bite and a rich purplish reddish colour. It does not need to be boiled or soaked. So dulse is a great snack or an aromatic topping for potato and lentil dishes as well as for salads. Dulse has also become popular as an ingredient in Detox Smoothie in recent years. Dulse is extremely low in calories, free of fat and cholesterol, and rich in vitamin B6, fiber and proteins in addition to minerals. It has the highest iron content of any sea vegetable. 10g dried dulse corresponds to around 100g fresh dulse. Why we love Dulse Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavor and color to any dish. It is also one of the few purple colored foods and purple is the color of spiritual consciousness, the third eye. In order to increase availability, we have been working with two different producers for a few years. Irish dulse The kelp is wild collected in the west of Ireland at low tide and harvested by hand. With the help of a cold air drying system, the organic algae are dried very gently and in raw food quality. Variants: Due to the different amounts consumed, we offer Dulse powder in 100g and 250g bags. the larger bag is approx. 16.5% cheaper. Use dulse Traditionally harvested for generations, dulse can be eaten straight from the bag or used as an ingredient in smoothies. Dulse is also suitable steamed over potatoes or roasted until crispy as a snack or with salads and other dishes. As raw food directly from the bag or with salads (can be rinsed beforehand if necessary). In soups and stews, ideal with legumes and grain dishes. Add towards the end of the cooking time. Varying consistency (bite resistance) The consistency (bite firmness) of the Dulse leaves and flakes can vary depending on the batch and the season. This can be due to the time of harvest or the development of the individual plants at the time of harvest. Dulse algae are wild plants. In general, harvesting takes place shortly before flowering, so that the plants are still young enough to be sufficiently tender. Longer soaking or heating (cooking) reduces the firmness to the bite. Ingredients 100% dulse (palmaria palmata)** from certified organic origin Important instructions Due to the high mineral content, we recommend a daily ration of 5g. Due to the iodine content, particular caution is required for people with thyroid disorders. In these seaweeds, due to processing, there may be parts of crustaceans as well as grains of sand. Therefore, please check the leaves/flakes briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbs 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gFiber 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg Sea vegetables in general Sea vegetables are wild ocean plants that grow on coral reefs and rocky coasts, mostly in salt water. Sea vegetables are enjoyed in many coastal regions around the world and add flavor and nutrients to most dishes. Sea vegetables contain almost all of the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium, and a good source of iron, potassium, vitamins B2 and B5. It also contains vitamin K and trace elements like selenium and chromium, which are often lacking in land vegetables due to depleted soils. Sea vegetables are an ideal substitute for salt in a variety of dishes.

Organic Marine Spirulina - Wild Collections from the Irish Atlantic Text will follow asap. Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet.