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| The original source of umami, the "fifth flavour" first identified in 1908, kelp - also known as kombu - adds a superb deep rich flavour, with sweet, salty and smokey notes, to broths, soups and stocks. Kelp can improve digestion and helps to soften pulses and grains during both soaking and cooking. |
Kelp leaves provide a naturally smooth flavour enhancer and are used to infuse broths, stocks and soups. They're especially highly prized in Japanese cuisine and are the key ingredient of dashi stock, which translates 'savoury deliciousness' and provides a pure umami hit.
The Cornish Seaweed Company is licensed by The Crown Estate to hand harvest a range of seaweeds sustainably from the waters around Cornwall's rock shores. All their seaweed is harvested, dried and packed in Cornwall, in plastic-free paper pouches (the smaller packs only) printed with biodegradable ink.
Kombu and kelp are both names for the brown seaweed Laminaria digitata.
Kelp is naturally rich in iodine. Excess intake may affect thyroid function: Maximum reommended intake is 5g per day.
Add a teaspoon to boost the flavour of stocks, soups, stews and sauces during cooking; use as a healthy alternative to table salt; add a teaspoon to rice, veggies or pulses when cooking to increase digestibility.
To reduce iodine content, soak in room temperature water or blanch in boiling water. 30 minutes soaking reduces iodine levels by 90 to 98%. Blanching dried kelp for 10-20s reduces iodine content by 50 to 80%.
Dried kelp (Laminaria digitata)
May contain fish, crustaceans, molluscs.
| Typical values | Per 100g |
| Energy | 882kJ (211kcal) |
| Fat |
1.0g |
| of which saturates | 0.2g |
| Carbohydrate | 23g |
| of which sugars | 0.0g |
| Fibre | 37g |
| Protein | 8.9g |
| Salt | 8.0g |
| Iodine | 261mg |
Certified organic by the Soil Association
