Kelp – Smoked Seasoning (NZ) – 250g

Kelp – Smoked Seasoning (NZ) – 250g


Smoked Kelp Seasoning is made of 100% NZ Kelp, smoked the traditional way with Manuka wood. The delicate flavour suits a variety of culinary applications.


Kelp is classified as a Brown Algae, the seaweed group that generally boast the highest iodine content. Pacific Harvest prepares a range of exquisite kelp condiments designed to enhance both wellbeing and cooking experience. Very little salt (if any) is required when using them. The mineral concentration is such that Kelp tastes salty naturally, with a lot less sodium than salt. Smoked Kelp Seasoning is made of 100% kelp granules smoked in a traditional smoker using the wood from NZ’s native Manuka tree, giving it a delicate smoky flavour and a nutty brown colour..
Because of its very high concentration in iodine and its leathery texture, Kelp does very well prepared as a seasoning. The grind is small enough to become tender when exposed to moisture from other food ingredients and it's easy to monitor the very small quantities required to meet RDI (recommended daily allowance).


Our Kelp is wild-harvested sustainably from designated coastal areas in New Zealand and tested for contaminants.

Additional information

Weight.292 kg
Dimensions6.5 × 6.5 × 11.7 cm

Culinary Information

Download your Kelp Recipe Brochure Smoked Kelp Seasoning can be used before, during or after cooking. We like Smoked Kelp as a rub on pork chops to impart a light smoky flavour and tenderise the meat. Smoked Kelp is also delicious on mushrooms & eggs, in snacks, and makes a fantastic salad condiment. It gives flavour and texture to the gravy in this venison with berry sauce recipe. Because of its savoury ‘Umami’ taste – the fifth human taste – which subtly enhances other ingredients, it doubles as a flavour enhancer. Kelp contains Mannitol, a natural sugar molecule that gives it a slight sweetness and glutamic acid, the amino acid that tenderizes beans and makes them more digestible. Kelp is a tenderiser for meat when used as a rub before cooking. The enzymes in the kelp work on the connective tissues between the meat fibres and break them down, thus making the meat more tender.

Health & Nutrition

Kelp has been valued over the centuries for its high levels in 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. The condiment contains all the naturally occurring nutrients present in kelp. 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 hyperthyroidism 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.

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