Kombu

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Kombu is a brown algae very common in the European coastline. It can reach up to 5m long. It is the algae with the hightest content of natural iodin.

 

In japanese Kombu means happiness and is considered as a medicinal plant in the oriental culture. It is also an excellent source of magnesium, calcium and vitamine B12 and can be used as appetite suppressant.

 

Kombu can be served in hundreds of different ways. It is the basic component of Japanese broth, "dashi". It also perfectly matches soups, omelets, fish and vegetables. It can also be served fried as a snack.

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Thanks to its resistant straps, the kombu allows you to make a twist when cooking a papillote. This allows cooking rich in flavor by replacing the aluminum foil for the papillote.

 

Nutrition

 

Kombu contains certain amino acids that can help break down the heavy starches found in foods like beans. This allows for them to be digested much easier. 

It has also the highest amount of iodine of all the seaweeds, making it one of the most iodine-rich foods in the world. ​

 

Ingredients

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100% organic kombu (Saccharina Latissima)

(Danish øko certification and ECOCERT certification)

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Origin

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France (French Brittany)

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