Kelp is probably most well-known for the unique effect it has on the taste buds, that which the Japanese call Umami.
Kombu is used to make broths and serves as a base ingredient in stocks (such as Dashi for Miso soup), soups and stews. Also makes for great crisps.
Add a strip of Kelp to dried beans or pulses during the soaking process to speed up the cooking. It helps make beans much more digestible by breaking down the enzymes that cause the gassy feeling when eating beans.
It also adds a subtle smoky flavour to the beans when cooked with it. Adds great taste to cooking rice too.
Cornish Seaweed Company Varieties Available:
Dulse; Kelp; Sea Greens; Sea Salad & Sea Spaghetti
If you would like to Mix & Match Varieties please write your choices in the box above.
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