Harvested from the bottom of the frigid Icelandic coast, this wild oarweed kelp has a deep umami flavor and oceanic minerality. Use it to give any dish a salty and briny kick. It's for adding depth, savoriness and body to soups, for finishing meat and seafood dishes or as a salt substitute.
This kelp is dried and ground from wild Laminaria digitata kelp in a carbon-neutral facility powered by geothermal energy.
Kelp naturally contains iodine, arsenic and other minerals. Based on FDA recommendations for daily intake, we suggest consuming no more than a pinch (1/10th of a teaspoon) per person per day.
New York Magazine named our kelp one of their favorite salt alternatives. Chef Zoe Kana says: "I completely fell in love with it when I tasted it and it’s become a pantry item in our kitchen. We serve it with our bread course at Simon and the Whale on top of butter, it’s amazing. I take it home and I put it on popcorn it’s my go-to salt when I don’t need it to perform technically for me and I’m just looking for flavor."
Epicurious recommends topping your crudités with kelp flakes: "These kelp flakes are salty, mineral-tinged, and savory in that intriguing but also can’t-stop-eating-it way."
- Origin: Westfjords, Iceland
- Process: Air dried, then ground
- Ingredients: Wild kelp (Laminaria digitata)
- Tasting notes: Oceanic Minerality • Brine • Funky Umami
- Use as a salt substitute in seafood recipes
- Throw a pinch into your salad dressing or condiments
- Sprinkle into soups, stocks and curries
- Skyr Toast with Anchovies and Wild Icelandic Kelp
- Pairs well with: Silk Chili, Zanzibar Black Peppercorns, Desert Fennel
Our wild Icelandic kelp is harvested by boat from the deep, cold water of Iceland’s Westfjords. The harvesting boats drop large, scissor-like devices into the water to cut the tender, flavorful tops off the plants at a carefully calibrated depth that allows the kelp to regrow. The clipped kelp is collected from the ocean in nets and transported back to our partner’s geothermal facility, where it is rinsed, dried and ground. Click here to see where our kelp is harvested!
The maximum daily recommended serving of our kelp (based on FDA recommended limits on daily iodine consumption limits) is about 1 small pinch (about 1/10th of a teaspoon) per person per day.
Per 100 grams (1 jar = 71 grams, 1 container = 567 grams )
|- From fat||0 kcal||
|Total Carbs||51 g||
|- Dietary Fiber||3.5 g||
|Total Fat||0.6 g||
|- Saturated fat||0 g||
WARNING: Cancer and Reproductive Harm- www.P65Warnings.ca.gov
- Icelandic Kelp
Best of the bests spices you can find!
I’m in love with my first order of spices from from Burlap & Barrel! You can be sure I’ll be adding to my collection regularly. Love love love!
I love the flavor of this nutritious spice on baked fish. My go-to is to bake lemon-washed cod filets with a generous amount of Icelandic kelp, urfa chili, and wild ramps or purple stripe garlic for 20 minutes at 350, then to serve them with a drizzle of olive oil. It is wonderful to have access to delicious sea kelp in this very usable form.
a little goes a long way. very fresh flavor!
I love this kelp on everything - salad, yogurt, scrambled eggs ...everything tastes fresh and beachy. Very healthy. I love it.
if you like seaweed on sushi ...
A very unique and welcome flavor for certain foods, reminds me of seaweed on sushi rolls. Note the recommended restriction on daily consumption of this product ... although more than 1/10 tsp isn't really needed as it's pungent. (My guess is that it contains micronutrients also.)
Touch of Umami
Goes well with fish and vegetables. Was great with soup as well. Loving all the experiences with this Wild Icelandic kelp.
Good with eggs or other places the salt will stand out
This is more of a finishing salt than a cook everything with it salt. The subtle flavor will be lost in many dishes.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.