Kelp flakes can be added to any pot that will be cooking for 30 min or more, soups, stews and a hearty bolognese. Kelp is a seaweed with a sweet, ocean-fresh scent.
Kelp, also known as Kombu or Konbu, is a very dark forest green, almost black, seaweed with a sweet, ocean-fresh scent. Kelp is very rich in iodine which is great for the thyroid and therefore your metabolism. If you suffer from anemia, this nutritious seaweed might be a perfect pick.
Did you know that Kelp has 4 times as much iron as broccoli
Fleshy, with a mild bite to it.
You can add Kelp Flakes to any cooking pot to enrich flavour and nutrition. To keep all the wonderful properties intact, it is better to add the Kelp Flakes after the boil, for the duration of the simmer. Need some inspiration? Visit our recipe page and find out how Kelp Flakes are commonly used to make dashi, a key ingredient in miso soup.
Kelp Flakes are very rich in iodine and therefore should be added in small amounts, roughly 5g or a teaspoon will add adequate nutrition and flavour to a pot serving 4-6 people. Kelp Flakes are also rich in a suite of vitamins and minerals including magnesium, iron, calcium.