Karengo is the wild nori from New Zealand and the Flakes are tea-leaves size pieces suitable to a wide variety of culinary applications. Karengo flakes are used as a flavourful sprinkle on grains, fish & omelette or as an ingredient in prepared dishes like cakes, tartare or sauces.
There are many varieties of Karengo around New Zealand and they vary in colour, taste & texture. Maori have used Karengo as part of their traditional fare, especially in the winter when it comes into season. The wild Nori from NZ is quite different from the Nori we get from Asia; for one, 90% of Asian Nori is cultivated and transformed into the processed sheets that are used to make sushi. Europe also has wild Nori which they call ‘laver’. Again, this is different in taste, colour & texture to NZ Karengo and also to what is produced in Asia.
Our Karengo is wild-harvested sustainably from designated coastal areas in the South Island of New Zealand. It is harvested by hand, rinsed in clean seawater to rid it of most of the debris then dried by the natural action of the wind. It is cleaned by hand before packing; Karengo is tested for contaminants.
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As versatile as a food can be, Karengo Flakes can be used as an ingredient or versatile garnish. Karengo is harvested from the wild and slightly different from the cultivated nori from Asia It has a mild marine flavour that changes with the level of moisture: - straight from the packet, the taste is akin to that of mushrooms - when moist, tastes more like anchovies - when dried crispy it has a nutty flavour.
Karengo has a cellophane-like texture and doesn’t need to be re-hydrated; it readily picks up moisture from surrounding ingredients. When freshly harvested/dried it can be a bit shewy. Aging makes it softer and more delicate.
Karengo combines well with eggs, seafood, lamb, starches, mushrooms, pasta, tofu, nuts & seeds. Also delicious roasted with vegetables, in an omelette, on a pizza or pan-fried with fish, it is also a tasty addition to soups and salads and makes a delicious tapenade. Karengo’s uses are not limited to savoury dishes; it pairs really well with fruits, like in fruit salsa and in these fondant cakes with chocolate & ginger.
Karengo will preserve naturally for many years, kept dry and away from the light.
See what 'My Foodbag' says about Karengo
Health & Nutrition
Karengo is high in vegetable protein (the highest of all seaweeds) and fibre, Vitamins A, B complex & C; also is a good source of calcium, manganese, iron, zinc and essential fatty acids. Karengo has a positive omega3/6 ratio and can be enjoyed in large amounts without exceeding RDI for iodine. Karengo is also a good source of prebiotic fibre.
http://www.ncbi.nlm.nih.gov/pubmed/26653974 pharmacology & nutrition
http://www.ncbi.nlm.nih.gov/pubmed/26860526 anti-cancer & chelating
http://www.ncbi.nlm.nih.gov/pubmed/18729249 chemoprotective & protein
http://www.ncbi.nlm.nih.gov/pubmed/24219228 nutrition & antioxidant
http://www.ncbi.nlm.nih.gov/pubmed/11430774 B12 availability
http://www.ncbi.nlm.nih.gov/pubmed/10794633 B12 & iodine
Label & Warnings
While every effort has been made to remove all foreign particules, occasionally a small debris from the seashore may remain hidden in the leaves, therefore examination before use is recommended.