Simply Seaweed from Lofoten Seaweed

Algae flakes

The purest Seaweed pleasure

As the name suggests, Simply Seaweed is nothing more than pure seaweed. But there are four varieties: ground navel purple seaweed - also called Arctic Nori -, Dulse, which is called Søl in Norwegian, Sugar Kelp or Sukkertare and Butare in Norwegian, which is Winged Kelp. All these wild algae are harvested by hand, carefully dried and then ground in the "factory", which is housed in a typical former fishing hut in the small village of Napp. Mixed according to a balanced ratio and packed in beautiful cardboard boxes, the algae flakes then wait for their great culinary use. By the way: The colours of the boxes symbolize the blue of the ocean in front of Lofoten and the delicate shimmering pink in which the sky over Lofoten is dipped at sunset.

The Arctic Aroma of Norway

Seaweed is known to grow in the sea. The consequence of this is that all Seaweed varieties - in addition to the typical taste of each individual species - have a fine, salty basic taste. So if you season a pesto, a tartar or a fish with the Seaweed four mix, you can do it with a clear conscience. In this way you save a lot of salt that would otherwise have been used for seasoning. And as we know, we eat too much salt too often anyway. What Simply Seaweed of course brings into every dish is the umami taste. Besides sweet, sour, salty and bitter, umami is the fifth flavour that is described as full-bodied. The reason for this umami taste is the natural amino acid glutamine, which is present in Seaweed in a naturally high concentration.

Two women - one strong idea!

The paths of the Norwegian Angelita Eriksen and the New Zealander Tamara Singer crossed in Australia when the two completed their physiotherapy training. Ten years of friendship, countless journeys and many adventures later, the two decided to settle in Angelita's hometown and realize their idea of a sustainable seaweed business. Both were and are convinced that Seaweed is a treasure slumbering in the oceans, a previously untapped resource. Thanks to her Japanese mother, Tamara knew the versatile culinary applications of algae and seaweed as well as the variety of aromas of the marine plants - from sweet to salty to truffles. The knowledge of the numerous positive characteristics of the underwater plants also strengthened the two power women in their business idea. Since May 2016, the two women and their helpers have been harvesting the wild sea plants off the coasts of the Lofoten Islands, drying them and processing them into a wide variety of products: Norwegian sea salt, chocolate or soap. But of course Lofoten Seaweed is also pure and unadulterated - it simply tastes like the sea...