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Lofoten Seaweed Ocean Truffle (Vertebrata lanosa), dried

€16.25 *
Content: 15 Gramm (€1,083.33 * / 1000 Gramm)

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Algae types: Ocean Truffle
Good to know: wild growing, from arctic waters, sustainable, vegan, gluten free
Flavor & Consistency: delicate and crunchy texture, tastes like white truffle
Order number: 3110132BAG15
Der perfekte Ersatz, wenn weißer Trüffel gerade nicht zur Hand ist. Also fast immer!
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Order number Picture Variant Price Delivery Quantity
3110132BAG15
Lofoten Seaweed Ocean Truffle (Vertebrata lanosa), dried
Inhalt: 15 g
€16.25 *
Content: 15 g   ( €1,083.33 * / 1000 g )

Ready to ship today,
Delivery time appr. 1-3 workdays


In stock: 7
Lofoten Seaweed Ocean Truffle (Vertebrata lanosa), dried
€16.25 *
Content: 15 g   ( €1,083.33 * / 1000 g )

Ready to ship today,
Delivery time appr. 1-3 workdays


In stock: 7
Truffle Seaweed / Ocean Truffle / Trøffeltang / Trüffeltang / Vertebrata lanosa von Lofoten... more

Truffle Seaweed / Ocean Truffle / Trøffeltang / Trüffeltang / Vertebrata lanosa von Lofoten Seaweed

Rein optisch hat der Trüffeltang in keinster Weise etwas mit seinem pilzigen, wohlschmeckenden Namensvetter zu tun. Denn im Gegensatz zu den Trüffelknollen, handelt es sich beim Trøffeltang, aus der Gattung der Rotalgen, um feine Härchen, die eigentlich auf einer anderen Alge – auf dem sogenannten Grisetang – wachsen. Erst nach der Ernte wird das bis zu 5 cm lange, haarige Truffle Seaweed in akribischer Feinarbeit von der Wirtspflanze gezupft und anschließend getrocknet. Übrig bleibt ein Hauch von Seaweed.

Feine Härchen, die es in sich haben

Rein geschmacklich gesehen haben es diese kleinen, unscheinbaren, federleichten Härchen allerdings in sich: Ein mildes Aroma von Trüffeln trifft auf einem Hauch von frischem Ozean. Wird der Trøffeltang getrocknet und gemahlen, eignet er sich perfekt zum Würzen von Fischgerichten, Meeresfrüchten oder Austern. In Kombination mit warmer Butter oder einfach auf das weichgekochte Frühstücksei gestreut macht das Truffle Seaweed seinem Namen alle Ehre. Trüffeltang eignet sich aber auch hervorragend zum Verfeinern von Pasta, Risotto und Saucen. Oder ganz einfach über gegrilltes Gemüse gestreut – das schmeckt nach Meer und gibt der vegetarischen oder veganen Küche den Extra-Kick. 

Smartes Superfood von den norwegischen Lofoten

Algen und Seetang kennt man in unseren Breitengraden hauptsächlich aus der japanischen Küche – genauer gesagt als Hülle von Sushi, Maki & Co. Manche wissen vielleicht auch, dass Seaweed ein Hauptbestandteil der Geschmacksrichtung Umami ist – also der fünften Geschmacksrichtung neben süß, salzig, sauer und bitter, die als vollmundiger Geschmack beschrieben wird. Und genau diese Vollmundigkeit und Geschmacksvielfalt steckt neben vielen anderen positiven Eigenschaften – immerhin stecken Algen und Seetang voller Vitamine und Mineralstoffe – auch im Seaweed, das in den arktisch-reinen Gewässern vor den Küsten der norwegischen Lofoten-Inseln wächst. Und genau dieses vielseitige Potential haben die beiden Inhaberinnen von „Lofoten Seaweed“, Tamara Singer und Angelita Eriksen, erkannt und genutzt. Seit dem Jahr 2016 entwickeln und produzieren sie im kleinen Ort Napp ihre Seaweed-Produkte: angefangen bei purem, gemahlenem Seaweed über aromatisierte Salze sowie Seaweed-Pasta und-Schokolade bis hin zu Seife und Kerzen – alles mit wild gewachsenem und geerntetem Seaweed von den Lofoten.

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Lofoten Seaweed In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded... more

Lofoten Seaweed

Lofoten Seaweed

Lofoten Seaweed

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.

Nina-i-Lofoten-Angelita-und-Tamara-am-Felsen-mit-Gischt

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.

Zu den Details. more
Good to know: wild growing, from arctic waters, sustainable, vegan, gluten free
Flavor & Consistency: delicate and crunchy texture, tastes like white truffle
Algae types: Ocean Truffle
Jod: 20 mg pro 100 g
Latin name: Vertebrata lanosa
Englische Bezeichnung: Ocean Truffle / Truffle Seaweed
Deutsche Bezeichnung: Trüffeltang
Norwegian name: Trøffeltang
Nährwertangaben... mehr
Nutrition information

Per 100 g

Brennwert Kj 836,000 kj
Brennwert Kcal 200,000 Kcal
Fett 1,360 g
Kohlenhydrate 13,700 g
Fibres 32,500 g
Proteins 17,200 g
Salt 8,250 g
Iodine 0,200 mg

Per serving (5 g)

Brennwert Kj 41,800 kj
Brennwert Kcal 10,000 Kcal
Fett 0,070 g
Kohlenhydrate 0,690 g
Fibres 1,630 g
Proteins 0,860 g
Salt 0,410 g
Iodine 0,010 mg
Allergens
Traces of shellfish yes
Traces of codfish and stockfish yes
Traces of sesame seeds yes
Sulfite Nein
Name

Ocean Truffle (Vertebrata lanosa)

Ingredients

Ocean Truffle (Vertebrata lanosa), Blätter, getrocknet Ocean Truffle sind von Natur aus reich an Jod. Übermäßiger Verzehr kann zu Fehlfunktionen der Schilddrüse führen. Die EFSA (European Food Safety Authority) empfiehlt für Erwachsene eine Obergrenze von 0,6 mg Jod pro Tag. Es wird empfohlen, max. 5 - 10 g getrocknete Arame-Meeresalge/ Tag zu verzehren.

Distributor

Lofoten Seaweed Company AS

Country of origin

Norwegen

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