Farmed Karengo Fronds are easily eaten straight out of the bag as they are naturally sweet and crunchy. Karengo is the Maori name for Nori type seaweed and Fronds refer to bite-size pieces suitable to a wide variety of culinary applications.
This Karengo has been dried more thoroughly than the traditional NZ Karengo and is a lot lighter, hence the lighter weight for the same size bag.
There are many varieties of Karengo around the world and they vary in colour, taste & texture. Currently, NZ Karengo is unavailable due to the effects of the 2016 earthquake. The ban on harvest is indefinite at this stage so we have source a similar plant from Korea, cultivated in a controlled environment - yet unprocessed - unlike the sheets that are used to make sushi.
Our Farmed Karengo is cultivated in a controlled environment in Korea. It is largely unprocessed and thoroughly tested for contaminants.
Download your Farmed Karengo Recipe Brochure Karengo Fronds are bite-size pieces cut from the whole leaf; it can be eaten as a snack or used like a herb. Fronds suit many applications, ingredient in dried crunchy snack, garnish on pizza or an anchovy replacement in many Mediterranean recipes (making them vegan while preserving the original flavour!). In many traditional recipes, it is boiled into a paste served on bread (NZ Maori) or rolled in oats & fried (Laver bread, a Welsh breakfast delicacy!). Farmed Karengo is slightly different from the Wild Karengo from NZ. It is darker with green-gold hues instead of the purple we are accustomed to in the NZ variety. Karengo 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 doesn’t need to be re-hydrated for most culinary applications as it readily picks up moisture from surrounding ingredients. Karengo fronds are delicious added to omelettes, seafood, stir-fries, lamb, starches, mushrooms, pasta, tofu, nuts & seeds. Karengo fronds make a tasty addition/garnish to fish dishes, salads and soups. Karengo will preserve for many years, kept dry and away from light.
Health & Nutrition
Karengo is high in vegetable protein (up to 35% for the farmed varieties, 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. 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.