good for you
Find out what all the fuss is about!
Whether you’re a professional chef, a busy parent or a health addict, let us introduce you to the world of seaweed/tang!
Read below to find out all about the health benefits of seaweed/tang. It really is a superfood and may be helpful as a thyroid support.
Struggling to incorporate seaweed into your diet? We offer some simple and delicious recipes below for you to be inspired!
Want to know more? Learn all about the different types, tastes and textures of some of our most popular (and delicious!) seaweeds/tang.
Seaweed/tang may be a humble sea vegetable but it is so packed with nutrition that it outperforms many superfoods! We have our own incredible superfood right at our fingertips!
Seaweed/tang is a rich source of iodine, which is incredibly important for thyroid health and pregnancy. It is also a great source of calcium and magnesium, as well as iron, zinc, B vitamins, vitamin A, vitamin E, vitamin C, vitamin K, phosphorus, potassium and trace minerals such as copper, selenium and manganese.
It is also a wonderful source of omega 3 essential fatty acids, protein and fibre.
Did you know that most types of seaweed/tang contain more vitamin A, calcium, magnesium, folate, pantothenic acid (vitamin B5), zinc and omega 3 than spirulina?
The polysaccharides found in seaweed/tang (eg. agar-agar, alginate, carrageenan) also act as a prebiotic fibre for healthy gut flora and may even be of benefit during cold and flu season, with an antiviral action!
With so many antioxidants and a healthy amount of iodine, it has also been suggested that a diet rich in seaweed may even help to lower the risk of breast cancer. The Japanese diet is naturally high in seaweed/tang and this is thought to be a contributing factor to their lower rates of breast cancer.
Low-potassium diet- Seaweed contains a high amount of potassium.
Pre-existing kidney conditions- Seaweed/tang contains a high amount of sodium.
Hyperthyroid or autoimmune thyroid conditions (eg. Hashimoto’s)- Avoid excessive consumption of iodine, however there are many types of seaweed that are safe to consume even if you have these conditions! Talk to your doctor or a qualified nutritionist.
Truffle Seaweed is a red algae that has become more popular for its taste rather than how it looks. Originally called Grisetangdokke due to its hairy look and the fact that it grows on the rock weed (Grisetang). It grows up to 5cm in length and weighs very little.
A mild truffle taste reminiscent of white truffle, combined with a fresh ocean taste. It has a distinct bitter aftertaste when dried.
Perfect as a seasoning when dried and milled, giving your food a distinct truffle taste. Can soak to re-hydrate.
Perfect for fish dishes, seafood and oysters. Sprinkle or blend with butter on your potatoes or eggs. Goes well with pasta dishes and white sauces
Sukkertare is easy recognisable with rippled edges and an alligator-like skin. It is yellowy-brown in colour. Grows quickly, up to 4 metres in length and 60cm wide.
High in umami taste. Sukkertare also produces mannitol, a natural sugar that gives a sweetness to your food.
Soak and simmer to make a light broth. The whole leaf can be used to wrap and steam vegetables, meats, and fish.
The fresh kelp is milder and can be used as a green vegetable in wok meals and salads.
Well suited as a natural flavour enhancer/seasoning. Sprinkle on vegetables, fish or meat.
Goes well with nuts, dried fruit and chocolate for dessert and cakes.
Butare has a feather-like leaf that is split down the middle by a midrib. ‘Alaria’ translates to ‘wings’ in Latin and the leaves fan out like wings underwater. It is a type of wakame and one of the most identifying features is the pale but defined midrib that runs the length of the leaf. The leaves are dark brown/green in colour and grow up to several metres long and 40cm wide.
Butare has a distinct and pleasant taste of the ocean. The taste is slightly salty/mildly nutty.
Soften by soaking and simmering. Use as a vegetable in any dish. Butare is perfect for soups, salads, stews and wok cooking. Sprinkle on fish or marinade as a side salad. Turns bright green when heated.
Probably the world’s most well-known and popular seaweed. Nori has a purple colour that changes throughout the season. It has thin, smooth and almost transparent fronds up to 30cm in length.
Nori has a mild taste of the ocean, similar to shellfish. Like dulse, it becomes more nutty and bacon-like when fried or toasted.
Rinse in fresh water to remove any sand. Nori does not need soaking. Can be eaten dried, fresh or cooked.
Most famous as the wrap around sushi rolls- goes well with rice dishes.
Perfect in soups, marinades, salads and seafood. Sprinkle on eggs or potatoes, or use in bread and cakes.
Nori is also great when roasted with a little oil to add a bacon-like flavor and crunch to any dish.
Dulse/Søl was used by the Vikings as a beer snack and a source of nutrients. It has a soft and silky texture and has a deep red/purple colour in winter, with a greenish-yellow colour in summer. The leaves are small, flat and hand-like. Grows up to 30-40 cm in length.
Dulse has a rich nutty and salty-sweet flavour.
Can be eaten fresh, dried or cooked. It has a crunchy feel that makes it perfect for a snack. Excellent with cheese, in salads and sandwiches, or as a seasoning. It is a tender vegetable that does not require simmering or soaking like many other seaweeds.
It has a bacon-like taste and changes colour when fried in a pan or in the oven. It has become known as ‘vegetarian bacon’.
Dulse can also be used on pizza or in bread dough and sandwiches. Also great for sweet desserts or in chocolate.
Fingertare is smooth, leathery and a little tougher than Sukkertare/Sugar Kelp. It is golden-brown in colour and has a broad leaf that splits into digits or fingerlike strips. Generally 1-2 metres in length with 5-20 ‘fingers’.
It is heartier than Sugar Kelp, with a thicker blade and a salty, mineral flavor. High in iodine.
Soak for 20min. Fingertare can be cooked and used like any vegetable, or used to wrap or steam other foods. Makes a good “vegetarian soup bone” for nutritional, hearty broths that provide that unique umami flavour (similar to the Japanese kelp, used to make dashi). It also helps digestion when added to the water to soak/cook dried beans.
Want to bring some serious umami into your life? We’ve come up with a handful of different seaweed/tang recipes to help start your journey to becoming a major seaweed/tang addict.