Seaweeds were the first plants on earth and have been in existence for the last three and a half billion years. Their culinary usage can be traced back to three thousand years ago. Despite their common association with Asian cuisine, seaweeds have strong historical roots in other parts of the world, spanning many continents and cultures, from the Vikings to the Native Indians of America, the Aztec to the Pacific Islanders. Different seaweeds grow in different oceans; uses and traditions vary with available species and climate; however seaweed has long been a widespread staple ingredient in the diet. In the West, though, the traditions have somewhat been lost, and it is a family of foods that is largely ignored and misunderstood.
With interest in seaweeds growing around the world as they appear increasingly frequently on menus and in food publications, food lovers are ready to experiment beyond sushi and miso soup. Seaweeds are stimulating the taste buds & imagination of many because they open a new world of flavours, textures and colours. They add an extra dimension to any dish because their versatility allows them a wide range of culinary applications and their nutritional value is simply astounding.
Each seaweed tastes different and lends itself to a variety of culinary treatments. Individual seaweeds also have unique properties like tenderising meat and beans, vegetarian alternatives to other seafood for flavour & nutrition, alternatives to noodles or gelatine and even replacement of salt!
Beside their tantalising culinary qualities, seaweeds have very compelling health properties. They are a nutrition powerhouse and contain unique disease fighting compounds …. read about them in “Health Benefits”.
Now all you have to do is learn how to use seaweed as a mainstream ingredient! Check our Recipe section for inspiration.