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Our Seaweed


Seaweed and Thyroid

Thyroid conditions are becoming increasingly common, in females especially. Did you know that females are up to 10 times more likely to develop thyroid conditions than males?
Luckily for us, seaweed contains a healthy amount of iodine, which is essential for optimal thyroid function. Seaweed actually contains the highest amount of iodine compared to any other food source. It may grow all over the world, but the seaweed from Lofoten grows in some of the purest (and coldest!) waters on earth.

The amount of iodine in seaweed depends on the type, growing conditions and cooking methods. The amount of iodine can be altered by different cooking methods. To decrease the amount of iodine, cook for longer. Want to increase your iodine intake? Contact us to try some of our Fingertare (Laminaria digitata) which is one of our amazing kelps that is extremely high in iodine.

Other nutrients that are essential for optimal thyroid function include zinc and selenium, magnesium and calcium. Guess what? All of these nutrients can be found in seaweed!

The thyroid has many different functions. It is primarily responsible for metabolism and energy production in every cell of the body. It is also involved in reproductive hormones, fertility, mood, sleep, bone density (parathyroid) and brain development in infants.

Truffle Seaweed

Vertebrata lanosa
Truffle Seaweed is a red algae that has become more popular for its taste rather than how it looks. Originally called Grisetangdokke due to its hairy look and the fact that it grows on the rock weed (Grisetang). It grows up to 5cm in length and weighs very little.

A mild truffle taste reminiscent of white truffle, combined with a fresh ocean taste. It has a distinct bitter aftertaste when dried. Perfect as a seasoning when dried and milled, giving your food a distinct truffle taste. Can soak to re-hydrate. Perfect for fish dishes, seafood and oysters. Sprinkle or blend with butter on your potatoes or eggs. Goes well with pasta dishes and white sauces

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Sugar Kelp

Saccharina latissima
Sugar kelp is easily recognisable with rippled edges and an alligator-like skin. It is yellowy-brown in colour. Grows quickly, up to 4 metres in length and 60cm wide. High in umami taste. Sugar kelp also produces mannitol, a natural sugar that gives a sweetness to your food.

Soak and simmer to make a hearty broth. The whole leaf can be used to wrap and steam vegetables, meats, and fish. The fresh kelp is milder and can be used as a green vegetable in wok meals and salads. Well suited as a natural flavour enhancer/seasoning. Sprinkle on vegetables, fish or meat.
Goes well with nuts, dried fruit and chocolate for dessert and cakes.

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winged kelp

Winged Kelp

Alaria esculenta
Winged kelp has a feather-like leaf that is split down the middle by a midrib. ‘Alaria’ translates to ‘wings’ in Latin and the leaves fan out like wings underwater. It is a type of wakame and one of the most identifying features is the pale but defined midrib that runs the length of the leaf. The leaves are dark brown/green in colour and grow up to several metres long and 40cm wide.

Winged kelp has a distinct and pleasant taste of the ocean. The taste is slightly salty/mildly nutty. Soften by soaking and simmering. Use as a vegetable in any dish. Winged kelp is perfect for soups, salads, stews and wok cooking. Sprinkle on fish or marinade as a side salad. Turns bright green when heated.

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(Porphyria umbilicali)
Probably the world’s most well-known and popular seaweed. Nori has a purple colour that changes throughout the season. It has thin, smooth and almost transparent fronds up to 30cm in length.

Nori has a mild taste of the ocean, similar to shellfish. Like dulse, it becomes more nutty and bacon-like when fried or toasted.

Rinse in fresh water to remove any sand. Nori does not need soaking. Can be eaten dried, fresh or cooked.

Most famous as the wrap around sushi rolls- goes well with rice dishes. Perfect in soups, marinades, salads and seafood. Sprinkle on eggs or potatoes, or use in bread and cakes. Nori is also great when roasted with a little oil to add a bacon-like flavor and crunch to any dish.

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(Palmaria palmata)
Dulse was used by the Vikings as a beer snack and a source of nutrients. It has a soft and silky texture and has a deep red/purple colour in winter, with a greenish-yellow colour in summer. The leaves are small, flat and hand-like. Grows up to 30-40 cm in length.

Dulse has a rich nutty and salty-sweet flavour.

Can be eaten fresh, dried or cooked. It has a crunchy feel that makes it perfect for a snack. Excellent with cheese, in salads and sandwiches, or as a seasoning. It is a tender vegetable that does not require simmering or soaking like many other seaweeds.
It has a bacon-like taste and changes colour when fried in a pan or in the oven. It has become known as ‘vegetarian bacon’.
Dulse can also be used on pizza or in bread dough and sandwiches. Also great for sweet desserts or in chocolate.

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(Laminaria digitata)
Oarweed is smooth, leathery and a little tougher than Sugar Kelp. It is golden-brown in colour and has a broad leaf that splits into digits or fingerlike strips. Generally 1-2 metres in length with 5-20 ‘fingers’.

It is heartier than Sugar Kelp, with a thicker blade and a salty, mineral flavor. High in iodine.

Soak for 20min. Oarweed can be cooked and used like any vegetable, or used to wrap or steam other foods. Makes a good “vegetarian soup bone” for nutritional, hearty broths that provide that unique umami flavour (similar to the Japanese kelp, used to make dashi). It also helps digestion when added to the water to soak/cook dried beans.

Recipes with Oarweed