Karengo is the wild Nori from New Zealand and the Seasoning is a good salt alternative for people seeking lower sodium intake. The seasoning is dark and will add a delicate hint of the sea to your dishes and provides good levels of iodine without danger of overdosing.
Many varieties of Karengo grow along the New Zealand coast 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.
Download your Karengo Recipe Brochure
Karengo Seasoning can be used as a condiment on a wide variety of dishes and also included in many delicious sauces or dressings. Karengo seasoning will expand slightly when it capture the moisture from surrounding ingredients and you will notice its delicate texture and purple hues. Karengo Seasoning is particularly delicious on lamb (as a rub), on seafood, to garnish fish or eggs, in savoury baking or to make tasty sauces & dressings. It pairs deliciously with cacao & ginger, an excellent combo for desserts & smoothies!
Karengo Seasoning 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 omega 3/6 ratio and can be enjoyed in large amounts without exceeding RDI for iodine. Karengo is also a good source of prebiotic fibre.
Read about Karengo’s traditional medicinal uses.
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.