Description

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.

Provenance

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