Kombu / Oarweed / Fingertare / Fingertang / Laminaria digitata from Lofoten Seaweed

When it comes to fingerweed, the adage "Nomen est omen." applies One hundred percent. Because from the one to two meter long stems sprout numerous leathery-soft "fingers" - or in other words: golden-brown, broad leaves that fan out into finger-like strips. The Fingertare - as this brown algae species is called in Norwegian -  can be found in Europe from Iceland via Spitzbergen to Spain and the Canary Islands. Extensive populations are also found in the North and Baltic Seas.

Vegetarian umami

In terms of pure taste, the salty-mineral finger kelp is more on the savory side. If you soak the dried leaves for 20 minutes, you can eat them like any other vegetable or use the leaves as a wrap. Oarweed also makes an excellent vegetarian base for a hearty and nutritious soup - similar to the Japanese "dashi" broth that traditionally uses Japanese kombu seaweed and bonito fish flakes. Prepared with fingertare, the soup does not require any fish at all. And the taste: Umami! What does that mean? Umami, the fifth flavor, is described with the attributes "meaty," "savory" and "savory" - or in short, a full-bodied taste. The reason for this lies in the natural amino acid glutamine, which is found in a naturally high concentration in foods such as meat and cheese, but also in plant foods such as mushrooms and tomatoes, but also in finger kelp! In this way, the kelp becomes a natural flavor enhancer. And by the way, fingertare contains a high concentration of iodine as well as calcium and potassium.

Lofoten Seaweed: For gourmets & the health-conscious

With their culinary Seaweed products Tamara Singer and Angelita Eriksen, the two founders of "Lofoten Seaweed", inspire the customers not only on international fairs. Their specialties have long since found their way into the kitchens of gourmets and chefs - such as the winner of the "Bocuse d'Or 2020", the Norwegian star chef Christian André Pettersen. But also people who simply want to eat well and in a health-conscious way are increasingly relying on the positive properties of seaweed: On the one hand, the underwater plants score points with their unique variety of flavors. This ranges from sweet to salty aromas to the taste of truffles and, in one special case, even bacon. In addition, algae and seaweed have been proven to be excellent sources of various vitamins and minerals, such as calcium and potassium, as well as healthy omega-3 fatty acids. Another advantage that seaweed brings to our often overly salty cuisine: Those who season their dishes with Seaweed automatically need less salt, as the seaweed brings with it a natural saltiness. In addition to the culinary Seaweed products - such as flavored salts, pure seaweed, chocolate or pasta - there is also a small but fine wellness department at "Lofoten Seaweed" with Seaweed Soap and scented candle.