Kelp is a leathery, deep-water seaweed with a naturally salty taste and very high concentrations in minerals. Kelp is classified as a Brown Algae, the seaweed group that generally boast the highest iodine levels, and unique compounds like Algin, Fucoidan and Laminarin, which have built a reputation for their positive effects on degenerative diseases. Known as 'Kombu' by the Japanese, the word 'kelp' encompasses a whole family of seaweeds including many different varieties, with unique tastes, colours and textures.
Pacific Harvest chose Ecklonia radiata (also called North Island Kelp), for its mild flavour and speckled colour. Our kelp comes from untouched areas of the North Island of New Zealand, mainly Wairarapa. It is harvested by hand from the wild, cleaned by hand, naturally dried and milled into powder and granules.
Very little salt (if any) is required when using kelp with food. The mineral concentration is such that Kelp tastes salty naturally, with a lot less sodium than salt. Because of its very high concentration in iodine and its leathery texture, a practical way to use Kelp is simply as a seasoning/supplement. Kelp is ideal as a salt alternative for people wanting to maintain healthy iodine levels naturally and reduce sodium in their diet. Kelp powder is ideal in baking to add nutrition & depth of flavour or used as a supplement in smoothies or cereals.
Take a few minutes to watch the short video by 'Nancy Desjardins', Holistic Nutritionist & Health Coach, describing the benefits of consuming kelp/kombu regularly.
Our Kelp is wild-harvested sustainably from designated coastal areas in New Zealand and tested for contaminants.
Kelp Powder is quite fine and can be used as a condiment and/or a supplement. It is very useful in baking to add nutritional value & depth of flavour to breads and pastries and is a great ingredient to use as a supplement in cereals and smoothies. Kelp is a positive alternative to salt, with less sodium and more bio-available iodine & mineral co-factors.
Kelp also has a tenderising effect on meats & beans when used before (rub & soaking) & during cooking. The enzymes in kelp work on the connective tissues between the meat fibres and break them down, thus making the meat more tender. Glutamic acid, an amino acid present in kelp, tenderizes beans and makes them more digestible.
Health & Nutrition
Kelp is recognised for its iodine levels which are the highest of all sea vegetables, and is also an excellent source of trace minerals, vitamins and detoxifying fibre. Consume in moderate quantities to stay within the RDI for iodine. Kelp Seasonings are often used as a salt alternative for people wanting to maintain healthy iodine levels naturally and reduce sodium in their diet.
Kelp also contains unique compounds that are being researched for their positive effects on degenerative diseases: Algins, Fucoidan, Laminarin, lignans and many anti-oxidants.
Refer to the label for nutritional information and serving size.
Label & Warnings
Kelp is very high in iodine.
In NZ the RDI (recommended daily intake) for iodine is 150mcg. Consume in small quantities to stay within the RDI for iodine. Some individuals are extremely sensitive to iodine, especially those with ‘seafood allergy’. A little bit too much in their diets and they begin to exhibit hyperthyroid signs and symptoms: nervousness, heart palpitations, sleeplessness, irritability and even iodine-induced goitre.
There is controversy over how much iodine one should consume, seek the help of a qualified health professional for personalised advice.