Studies have shown that there are many health benefits from
a diet which includes seaweed:
• Seaweed provides all the 56 minerals and trace elements
the human body needs, as well as vitamins and chemical
compounds that are fundamental in maintaining and
regulating metabolism and hormone balance in the body.
• Kombu and Wakame include fibers that help the body get
rid of heavy metals as well as reduce absorption of them.
• Seaweed is believed to provide protection against many
common diseases, including cancer, cardiovascular disease,
thyroid disease, infertility, and diabetes.
www.seaweed.isAtlantic KOMBU
Atlantic kombu is similar to
Japanese kombu, and is also
known as oarweed, tangle and
fingered kelp. In Icelandic, we call it
hrossaþari.
Kombu is an excellent flavor
enhancer and is very useful as
a seasoning for soups, stews,
sauces and vegetable dishes.
Try adding a few strips of kombu
to bean stews to speed up cooking time.
DULSE
In Icelandic, dulse is known as söl.
Throughout the centuries Icelanders
ate dulse with butter, added it to
soups, mixed it with barley for
breadmaking and traded it for meat,
fish and other food.
Today dulse is used to enhance
soups, sauces and casseroles.
Dulse can also be enjoyed as
a healthy snack right from the
package, cut down as topping
for salad, fish and meat dishes or toasted
until crispy for use on sandwiches, popcorn,
pasta or pizza.Atlantic WAKAME
Atlantic wakame is closely
related to Japanese wakame and
is also known as dabberlocks. In
Icelandic, we call it marinkjarni.
Wakame has a mild flavor which
blends well with other
vegetables. Wakame
is excellent for salads,
soups, sauces, stews
and casseroles, and can be
wrapped around fish or savory
fillings or can be toasted as a
snack and crumbled as a condiment.
Royal KOMBU
Royal kombu is closely related
to Japanese kombu, and is
also known as sweet kombu or
Neptune’s belt. In Icelandic, we
call it beltisþari.
Royal kombu has a sweeter
taste than other types of
kombu. It is an excellent
flavor enhancer and has the
ability to make the food it is
cooked with softer and more
digestible. It is very useful as a
seasoning for soups, stews, sauces
and vegetable dishes.
Seaweed Iceland is located in Grindavik, a small
fishing village on the south coast of the Reykjanes peninsula.
This sparsely inhabited area features pristine waters that
are free of pollutants, and well suited to growing various
types of seaweed.
We take pride in harvesting all of our seaweed by hand. The
harvesting season lasts from early spring until late autumn,
which allows us to pick different varieties of seaweed
at their peak. We are careful to harvest the seaweed in a
sustainable manner and always leave enough plants for
regrowth.
Once we have completed the harvest, we air dry the
seaweed at low temperatures (below 28 degrees celcius) in
a closed drying facility. The electricity to do so comes from
a geothermal plant 10 kilometers away and is completely
renewable. We filter the intake air and control moisture
throughout the drying process, and our dried products are
then stored at low temperatures in a climate-controlled
facility.
