How to use
Kombu is best used in cooking, rather than as a final seasoning: think of it as the stock cube of the sea. Whether you’re making traditional lentil soup or dashi stock for ramen, kelp is a fantastic natural flavour enhancer.
A tablespoon of kombu will soften grains and pulses, and give stews and sauces body. Try it in mushroom risotto, ratatouille or when soaking dried beans for an unbeatable depth of flavour.
Try stirring a teaspoon of kombu into your favourite herbal tea.
100% Kelp (Laminaria Digitata)
May contain fish, crustaceans, molluscs.
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Product of Scotland
Great Taste award winner
Suitable for vegans and vegetarians
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron, zinc