Seaweed

Seaweed is a collective term for various species of marine macroalgae, including nori, wakame, kombu and dulse. It is used across Asian and European recipes, nori is used to wrap sushi, wakame is added to soups, and kombu forms the base of dashi stock. It has a pronounced salty, mildly iodine-rich flavour with a characteristic oceanic aroma. Seaweed is exceptionally nutritious, providing iodine, iron, calcium, B vitamins and antioxidants. In dried form it has a long shelf life. It is also valued for its low calorie content and positive effects on metabolism and thyroid function, making it a popular ingredient in health-conscious cooking.