‘Karengo is a sea vegetable from the  Porphyra family, a cousin of Japanese nori. It is hand-harvested sustainably from the rocky shores of the South Island of New Zealand. It grows in the intertidal area and comes to maturity during the winter for about 2 months. Its purplish color is characteristic of the Pacific, the Atlantic varieties are greener. During harvest, Karengo is rinsed in clean sea water to rid it of most debris, then dried by the natural action of the sun and wind. It is then cleaned again by hand before packing. Karengo preserves itself naturally, nothing is added; its natural goodness will last for many years if stored in a cool, dry place away from direct sunlight.’

Karengo Fronds are bite-size pieces of seaweed that can be used as a snack straight out of the bag or used in cooking as a garnish for various dishes. It is delicious roasted with nuts and seeds, in an omelette, on a pizza or pan-fried with fish. It is also a tasty addition to soups and salads. Check out our <recipe brochure>

Available in a variety of formats: 500gm re-sealable bag, 50gm ziplock, 25gm stand-up and 50gm standard bag