• Our Kelp Seasoning is ground from kelp seaweed which has been harvested from the North Island of New Zealand, dried naturally to preserve nutrients, milled then tested for contaminants. Kelp seasoning is a highly nutritious functional food, primarily for it’s high iodine content, but many following a lower sodium diet use kelp seasoning as an alternative to processed table salt as it offers a naturally salty flavour with high micronutrients and lower sodium content. Simply add it to your smoothie, mix it in with your breakfast, or experiment with the array of recipes provided below. Kelp has a natural umami flavour so makes an excellent seasoning. For the vegan or vegetarian, kelp offers an array of micronutrients which may otherwise be difficult to find in non-animal protein sources. Each combo contains 4 bottles: - Kelp seasoning - Plain 45g - Kelp seasoning - Chilli 45g - Kelp seasoning - Garlic 45g - Kelp seasoning - Lemon 45g
  • This kombu seaweed is harvested from the North Island of NZ, dried naturally to preserve nutrients and tested for contaminants in accordance with the ANZ Food Code. Kombu is essentially kelp seaweed, which has been laid flat to dry in a particular way. We offer our Kombu seaweed in leaves formats. Leaves are made from the kelp’s fronds. You may notice the white powder which sits on a kombu leaf. This is the result of the amino acid, glutamine, which naturally rises to the surface as the kelp frond as it dries. This what powder is not to be mistaken for mould. It is the very thing that gives kombu is prized flavour.
  • This Wild Wakame seaweed is harvested by hand from the pristine waters of New Zealand’s South Island, and air dried to preserve nutrients. Wakame is also known as Undaria and is a popular edible seaweed, commonly added to delicious, hearty miso soups. It has a unique, subtle umami flavour and is silken to touch. If you are vegetarian or vegan, this is one sea vegetable you will grow to love as a source of wonderful flavour and an array of micronutrients, minerals and trace elements most land vegetables would find hard to match!

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