Our Wild Karengo is much dryer/lighter than its NZ conterpart. NZ Karengo cannot be harvested since the Kaikoura earthquake in 2016. This ban is indefinite at this time and we have put every effort to find an alternative that is delicious, clean and affordable.
Karengo is the NZ name for Nori and the Fronds are bite-size pieces suitable to a wide variety of culinary applications. Our Wild Karengo fronds are easily eaten straight out of the bag, they are delicious just like that. They can be roasted gently to make them more crunchy and mixed with seeds & nuts for a nourishing snack. They are also delicious as a garnish for a variety of dishes and can add an anchovy-like flavour to Mediterranean dishes and sauces.
There are a few varieties of Karengo around the world 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.
Our Wild Karengo is harvested sustainably by hand in South America, then dried naturally. It is also tested for contaminants.
Download your Wild Karengo Recipe Brochure
Wild 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!).
Wild Karengo is hand-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.
Wild 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.
Wild Karengo will preserve 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.
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.