Kombu flakes organic

Kombu, the Japanese name for kelp

Kombu or kelp is a large, brown, leaf-shaped seaweed. It is a basic ingredient in Japanese cuisine. The famous dashi stock is drawn from this seaweed, the basis of miso soup. Kombu is rich in iodine and contains many minerals.

Organically grown Kombu from Spain

Our Kombu is from certified organic cultivation in the Bay of Biscaya in Northern Spain. It is harvested by a passionate family business using sustainable methods with respect for the sea fauna and flora. Samples are extensively tested for heavy metals, pesticides and herbicides, radioactivity and microbiological contamination.

Use of Kombu in bouillons and sauces

Kombu is traditionally used to flavor water for soup, broth, vegetables, stews, fish, seafood, sauces and other dishes.

The recommended dosage for 1 liter is 2 grams of dried kombu. Boil the kombu for 5 -7 minutes. Remove the kombu from the liquid when it is ready and use only the liquid.

This seaweed can show a white rash when dried. This is a salt rash and quite normal. Just rinse it off.

Ingredients

Organically grown kombu flakes without additives.

Allergens

This product contains no allergens.

May contain traces of: shellfish, fish, molluscs.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

Precautions for use

May contain traces of crustaceans, molluscs or fish.