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This salt should not be missing in any kitchen, but also in any dish, because it often gives the last missing touch of taste!
Arctic Seaweed Salt from Lofoten Seaweed (previously Taresalt)
Sea salt with seaweed
The basis for Arctic Seaweed Salt is a high quality Norwegian sea salt. This is flavored with dried and ground seaweed(Alaria esculenta), from the Lofoten Islands and harvested by hand. The feathery leaves of the wing kelp - the butare, as this brown alga is called in Norwegian - inspire every dish with their fresh, salty taste and with their slightly nutty note.
The salty all-rounder
How and where to use Arctic Seaweed Salt is explained succinctly by Tamara and Angelita, the two founders of "Lofoten Seaweed": Quite simply everywhere! In other words: This salt can be used like normal salt - for seasoning and sprinkling. Whether over fish, meat or vegetables. The big advantage is that the salty taste of the algae means that less salt is needed for seasoning and cooking. At the same time, the algae act as a natural enhancer of the existing flavors.
Seaweed - or in other words, algae and kelp - were already eaten centuries ago by the Vikings as a nutritious snack. In Japanese cuisine in particular, seaweed and kelp are also an ingredient in many dishes. So it's no wonder that Tamara Singer, one of the two founders of "Lofoten Seaweed", knows all about the uses and flavors of seaweed - after all, her mother comes from Japan. Angelita Eriksen, who was born and raised in the small town of Napp on the Lofoten Islands in northern Norway, is the second power woman in the "Lofoten Seaweed" team. Thanks to her father, a fisherman, she knows the coasts and waters around the archipelago like the back of her hand. Together, the two women founded "Lofoten Seaweed" in 2016. On the one hand, out of a desire to harness a natural resource that grows quasi-wild and without any additional effort right on their doorstep, while being rich in vitamins and minerals. In addition, algae and seaweed not only have a wide variety of flavors - from sweet to truffle-like - but they are also the ideal smart food for people with high culinary standards who want to eat health-consciously.
In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded their startup Lofoten Seaweed. Their idea was to exploit the untapped potential of seaweed, which grows wild off the coasts of Lofoten - raw in its dried state and finely ground in culinary combinations with sea salt, chocolate and pasta, but also as an ingredient in beauty products.
Tamara & Angelita: The two founders
Angelita was born in a small fishing village in Lofoten. Where her father was already a fisherman. Thanks to him, she knows the Arctic waters and coasts off Lofoten like the back of her hand. In New Zealand, at the other end of the world, Tamara's Japanese mother had algae and seaweed on her menu almost every day. A physiotherapy education in Australia, ten years of friendship and numerous journeys later, the two women developed their seaweed products - from the perfect interplay of Angelita's knowledge of the sea and Tamara's know-how of Japanese algae cuisine.
From Seaweed to Superfood
All underwater plants are wild-harvested by Tamara and Angelita. They are harvested directly by hand where they grow wild in the rough, crystal clear waters off the north Norwegian coast of Lofoten. Each individual leaf is then carefully checked and sorted again in the "factory". Only then are seaweed and algae - depending on the species between 12 and 48 hours - dried in a specially developed drying room.
The products of Lofoten Seaweed
Lofoten Seaweed's range is based on the various algae and seaweed varieties in their original, dried form. Finely ground, the product Simply Seaweed contains an exciting four-pack mix of Arctic Nori, Dulse, Sugar Kelp and Winged Kelp. Particularly popular because how to use salt are the various salt products that are flavored with seaweed: There is the Truffle Seaweed Salt, which gets a surprising truffle taste from the fine Trøffeltang. Taresalt, which is mixed with dried and ground Winged Kelp and Sugar Kelp. The salt called Lofoten Umami delivers what it promises: Umami - that hearty, full-bodied, fifth taste. The basis for this is the finest Norwegian sea salt, which is mixed with dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse as well as flakes from the Lofoten stockfish. Sesame, sugar and vinegar are added. The Seaweed Pasta is a must for every pasta fan. In addition to the salty specialities, the Lofoten Seaweed range also includes two chocolates: A white chocolate with raspberries and Dulse and a dark chocolate with Sugar Kelp. A salty-sweet highlight! Last but not least: The Lofoten Seaweed Soap, which is made from 100% organic ingredients from Norway by the manufacturer "Arctic Origins", which is also based in Lofoten in the city of Harstad.
|Production:||Sustainably harvested in arctic Norway|
|Nutrition information:||vegan, full of vitamins and minerals, 100 % natural|
|Iodine:||Natural source of iodine, 4,9 mg pro 100 g|
Per 100 g
|Energy (kJ)||224,000 kj||Energy (kCal)||74,000 Kcal||Fats||0,900 g||Carbohydrates||7,200 g||Fibre||5,800 g||of which sugar||0,020 g||Proteins||1,200 g||Salt||79,000 g||Iodine||4,900 mg|
Per serving (3 g)
|Energy (kJ)||6,720 kj||Energy (kCal)||2,220 Kcal||Fats||0,030 g||Carbohydrates||0,220 g||Fibre||0,170 g||of which sugar||0,000 g||Proteins||0,040 g||Salt||2,370 g||Iodine||0,150 mg|
|Traces of shellfish||yes||Eggs||Nein||Gluten||Nein|
Sea salt, Winged Kelp (Alaria esculenta), Sugar Kelp (Saccharina latissima), free of additives, gluten-free, lactose-free. May contain traces of shellfish. Storage: Store dry and closed.
Lofoten Seaweed Company AS