Sugar Kelp (Sweet Kombu)


Whole leaf dried sugar kelp. Named for its characteristic sweetness, caused by the natural sugar mannitol. Sugar kelp, like Japanese kombu, makes an excellent base for soups and broths. It has thicker leaves which are good for wrapping and steaming meat and vegetables. Try adding a dried piece to soup stock or braised, slow cooked meat. Or, soak overnight, slice and add to coleslaw for extra crunch! Try something new in the kitchen with this delicious ocean vegetable.

Ingredients: Whole leaf sugar kelp (Saccharina latissima).

Allergies: May contain traces of shellfish.

Storage: Keep dry and sealed.

Weight: 25g

Sugar kelp is naturally high in iodine. We recommend blanching before eating. Blanching kelp can reduce iodine content by up to 90%. Too much iodine intake can affect the thyroid gland. Recommended daily allowance 0.15mg, upper limit 0.6mg.