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.

Kelp noodles - low-calorie pasta alternative Update: We have found a new kelp noodle producer inHaechomiin from South Korea. The kelp noodles have a green colour and are relatively soft. They have a similar flavour to nori leaves, but are less intense and less salty. They are pasteurised and ready to eat. Each bag contains 180g. Kelp noodles are a sea vegetable in the form of ready-to-eat seaweed noodles. They are fat-free, gluten-free, starch-free and low in carbohydrates and calories. Thanks to their noodle shape and neutral flavour, you can easily turn them into a delicious main course with your favourite sauce. At the same time, the noodles contain many trace elements, such as iodine, for which kelp is known. Kelp noodles are a mineral-rich and tasty alternative to pasta and rice noodles. And the best thing is that kelp noodles don't need to be cooked, you simply rinse them briefly with water and can add them to any dish - quick and easy! What are the advantages of kelp noodles? Kelp noodles are soft, taste only subtly of seaweed and are so neutral in flavour that, together with a sauce, they are the ideal substitute for normal pasta. Vegan and gluten-free, they have all the health benefits that sea vegetables have to offer. There is no need to prepare, heat or soak them and they can be stored in a sealed bag at room temperature for up to six months. A 100g portion of kelp noodles contains only 11 calories (kcal), a whole pack (180g) only 20 calories. This cannot be compared with other pasta products. Have for comparison:Asian rice noodles cooked approx. 109 kcal / 100gSpaghetti made from durum wheat semolina cooked approx. 157 kcal / 100g SamaraNatura kelp noodles The new manufacturer of this product is Haechomiin. In contrast to the previous version, these kelp noodles are green (no longer white) because the producer also processes the green outer layer or skin of the seaweed. The dried kelp is ground into powder, mixed with water and sodium alginate and then processed into noodles. One bag contains 180 grams of kelp noodles. Preparation of kelp noodles The kelp noodles are ready to eat in just a few seconds. Simply remove from the packaging, rinse briefly under running water in a colander, drain well and mix in a bowl with a sauce of your choice. Kelp noodles go well with stir-fries, hot broths and casseroles. They are also popular in salads, cold soups and with guacamole. A simple dressing with sesame or olive oil, soya sauce, pesto or tomato sauce is all you need for a quick meal. Delicious kelp noodles recipe (still based on the previous light-coloured kelp noodles) This recipe comes from the Rohkosthüsli in Bülach. Ingredients for 2 large or 4 small portions: 1 pack of kelp noodles, rinsed 1/2 of a small red cabbage, thinly sliced 2 carrots, thinly sliced 1 green chilli pepper, thin strips 1 yellow chilli pepper, thin strips 1/2 medium Chinese cabbage, 5mm thick strips 2 handfuls mung bean sprouts 1 chilli pepper, finely chopped Put everything in a bowl. For the sauce: 3 tbsp white almond butter 3 tbsp lime juice 1 tsp date paste 2 tbsp tamari soy sauce 1 tbsp sesame oil fresh ginger, finely chopped, if required Stir all the ingredients together well and mix with the remaining ingredients in the bowl. "En Guete!" Ingredients Seaweed paste 98.5%, seaweed 24.28%, purified water, sodium alginate, dibasic potassium phosphate, agar, alginic acid sodium. Minimum shelf life We order a new batch every few months. The best-before date is usually 6 to 8 months. Histamine Kelp noodles are not suitable for people with histamine intolerance. Storage Store in a cool, dry place at room temperature and consume as soon as possible after opening.Avoid direct sunlight. Do not freeze, as this can deform the kelp noodles. Nutritional values of kelp noodles per 100g Energy value 11kcal / 46kJFat 0.3gof which saturated fatty acids 0.0gCarbohydrates 1.6gof which sugar 0.0gDietary fibre 0.0gProtein 0.5gSalt <0.1g Manufacturer and reference Haecheongjeong Co Ltd, 55, Neuggongdanji 1-gil, Wando-eup, Wando-gun, Jeollanam-do. Kelp noodles are produced in the same production facility as eggs, milk, beef, squid, shellfish (including oysters, abalone, mussels) and pine nuts. Despite professional cleaning, the slightest residue (traces) cannot be 100% ruled out.

Atlantic dulse flakes from Ireland, organic & raw food quality What is dulse? Atlantic dulse or lobster seaweed (Palmaria palmata) is a red algae, crunchy with a bite and a strong purple-red colour. It does not need to be cooked or soaked and can therefore be used in many different ways in the kitchen. Dulse is extremely low in calories, fat- and cholesterol-free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. 10g of dried dulse is equivalent to around 100g of fresh dulse. Why consume dulse? Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavour and colour to any dish. It is also one of the few purple-coloured foods and purple is the colour of spiritual consciousness, the third eye. What makes our dulse flakes from Ireland special? The dulse seaweed comes from quality producers in Ireland. After harvesting, the wild-growing organic dulse is dried very gently and in raw food quality using a cold air drying system. They are then ground into flakes. Please note: Due to the wild harvest, small mussels may adhere to the dulse leaves. The producer himself and we check the purity as well as possible when packing into the bags. For safety reasons, we ask you to briefly check the dulse flakes before eating them. Varying consistency (bite resistance) The consistency (firmness) of the dulse flakes can vary depending on the batch and season. This may be due to the time of harvest or the development of the individual plants at the time of harvest. Dulse algae are wild-growing plants. They are generally harvested shortly before flowering so that the plants are still young enough to be sufficiently tender. Prolonged soaking or heating (boiling) reduces the bite strength. How to use dulse flakes? Dulse has been traditionally harvested for generations and can be eaten straight from the bag (rinsed beforehand if necessary) or used as an ingredient in smoothies (e.g. for detox smoothies). They are also suitable as a topping for salads, sandwiches as well as lentil dishes or rice dishes.Dulse is also suitable steamed over potatoes or crispy roasted as a snack and other dishes. In soups and stews, ideal with pulses and cereal dishes. Add towards the end of the cooking time. Ingredients 100% Dulse/ Lappentang (Palmaria Palmata)** from certified organic origin Important notes Due to the high mineral content, we recommend a daily ration of 5g. Particular caution is advised for people with thyroid disorders due to the iodine content. These seaweeds may contain parts of crustaceans and grains of sand due to processing. Therefore, please check the leaves/flakes briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbohydrates 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gDietary fibre 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg

Organic Atlantic dulse leavesUpdate: 20% discount on the current batch of dulse leaves in 100g bags with a best-before date of 30/09/2025. These are cut leaves (approx. 2-3cm long) from Galicia (Spanish Atlantic coast). They are ideal as a topping for dishes and salads. You will need a powerful blender (Vitamix category) for the detox smoothie. The 40g bags are large, uncut leaves from Ireland. We only have a few bags left and are discontinuing this variant because it has caused confusion in the past. As an alternative, we also stock dulse flakes from Ireland and dulse powder from Ireland. What is dulse? Atlantic dulse or lobster seaweed (Palmaria palmata) is a red algae, crunchy with a bite and a strong purple-red colour. It does not need to be cooked or soaked and is therefore very versatile in the kitchen. 10g of dried dulse is equivalent to around 100g of fresh dulse.Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavour and colour to any dish. It is also one of the few purple-coloured foods and purple is the colour of spiritual consciousness, the third eye. Why consume dulse? Dulseis extremely low in calories, fat and cholesterol free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. Dulseis extremely low in calories, fat and cholesterol free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. What makes our Irish dulse leaves special? The dulse is collected wild in the west of Ireland (Donegal) at low tide, harvested by hand and gently dried (below 42° C). Please note: Due to the wild harvesting from the rocks, small shells or stones may adhere to the dulse leaves. The producer himself and we check the purity as well as possible when packing into the bags. For safety reasons, we ask you to briefly check the dulse leaves before eating them. Varying consistency (bite resistance)The consistency (bite resistance) of the dulse leaves can vary depending on the batch and season. This may be due to the time of harvest, the development of the individual plants at the time of harvest and the drying time. Dulse algae are wild-growing plants. They are generally harvested shortly before flowering so that the plants are still young enough to be sufficiently tender. Prolonged soaking or heating (boiling) reduces the bite strength. How to use dulse leaves? Thesedulse leaves are large dried leaves. They are best used as a savoury raw snack (eaten straight from the bag) and lightly chopped for various recipes. Due to their spicy aroma, dulse leaves are also suitable for steaming over potatoes, pulses and cereal dishes, for example. We recommend adding it towards the end of the cooking time. Prolonged heating (cooking) or soaking reduces the firmness to the bite. Dulse also goes well crispy roasted or lightly sliced in salads. It can be rinsed beforehand if required. We recommend the powder for detox smoothies. Important notes Due to the high mineral content, we recommend a daily ration of 5g. Particular caution is advised for people with thyroid disorders due to the iodine content. These seaweeds may contain parts of crustaceans and grains of sand due to processing. Therefore, please check the leaves briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbohydrates 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gDietary fibre 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg

Atlantic dulse powder (red algae) in organic & raw food quality We have been stocking a wide and high-quality range of organic Atlantic dulse for many years. This dulse powder from Ireland is the simplest form for detox smoothies. It can also be used to flavour food. We also offer dulse flakes from Ireland and dulse leaves cut from Galicia (Spain). Several sizes are available and you can benefit from graduated prices (5% quantity discount from 3 pieces). Atlantic dulse or lobster seaweed (Palmaria palmata) is a red algae, soft with a bite and a strong purple-red colour. It does not need to be cooked or soaked. This makes dulse a great snack or a flavourful topping for potato and lentil dishes as well as salads. In recent years, dulse has also become popular as an ingredient in detox smoothies. Dulse is extremely low in calories, fat- and cholesterol-free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. 10g of dried dulse is equivalent to around 100g of fresh dulse. Why use dulse powder Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavour and colour to any dish. It is also one of the few purple foods and purple is the colour of spiritual consciousness, the third eye. Irish dulse from wild collection Our dulse is collected wild in the west of Ireland at low tide and harvested by hand. With the help of a cold air drying system, the organic seaweed is dried very gently and in raw food quality. The leaves are then ground into powder. Variants: Due to the different consumption quantities and requirements, we offer dulse powder in 100g and 250g bags. The larger bag is approx. 16.5% cheaper. Use of dulse Dulse has been traditionally harvested for generations and can be eaten straight from the bag or used as an ingredient in smooties. Dulse is also suitable steamed over potatoes or crispy roasted as a snack or with salads and other dishes. As a raw food straight from the bag or in salads (can be rinsed beforehand if necessary). In soups and stews, ideal with pulses and cereal dishes. Add towards the end of the cooking time. Ingredients 100% organic dulse / lobster kelp (Palmaria palmata). Important notes Due to the high mineral content, we recommend a daily ration of 5g. Particular caution is advised for people with thyroid disorders due to the iodine content. These seaweeds may contain parts of crustaceans and grains of sand due to processing. Therefore, please check the leaves/flakes briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbohydrates 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gDietary fibre 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 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. Sea vegetables are an ideal substitute for salt in a wide variety of dishes.