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.
WARNING: Cancer and Reproductive Harm - www.P65Warnings.ca.gov
Highlights
Westfjords, Iceland
Air dried, then ground
Wild kelp (Laminaria digitata)
Oceanic Minerality • Brine • Funky Umami
Cooking tips
- Use as a salt substitute in seafood recipes
- Throw a pinch into your salad dressing or condiments
- Sprinkle into soups, stocks and curries
SOURCING
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!
NUTRITIONAL INFO
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.
Per 100 grams (1 jar = 71 grams, 1 container = 567 grams )
| Calories | 252 kcal |
Chlorine |
9.8 g |
| - From fat | 0 kcal |
Magnesium |
670 mg |
|
Protein |
8.3 g |
Iodine |
468 mg |
| Total Carbs | 51 g |
Phosphorus |
220 mg |
| - Dietary Fiber | 3.5 g |
Iron |
37 mg |
|
-- Sugars |
0 g |
Zinc |
1.2 mg |
| Total Fat | 0.6 g |
Copper |
400 mcg |
| - Saturated fat | 0 g |
Selenium |
50 mcg |
| Sodium | 3.2 g |
Thiamin |
60 mcg |
| Potassium | 8.3 g |
Riboflavin |
560 mcg |
| Calcium | 1.4 g |
Vitamin C |
17 mg |
Supermarket
Fair Trade