Sweet Kombu / Sugar Kelp / Sukkertare / Sugar Kelp / Saccharina latissima from Lofoten Seaweed

With its wavy edges and distinctive surface reminiscent of crocodile leather, sugar kelp is easily distinguished from other kelp and seaweed species. The yellow-brown, ribbon-like leaves sit on a thin, relatively short stalk. In addition, we are dealing here with a speedy giant among the algae: Up to four meters long and over half a meter wide, this underwater plant reaches from the roots to the tips of the leaves. And it does so at a rapid pace - after all, this brown alga is considered one of the fastest-growing marine algae. 

Sugar from the sea

As far as taste is concerned, the sugar kelp lives up to its name: because the plant produces a substance called "mannitol", which provides a pleasant sweetness. This is why the sugar kelp is also quite suitable for combination with chocolate, for use in desserts or cakes. But also with nuts and dried fruits the kelp harmonizes excellently. Soaked and cooked, Sugar Kelp becomes a light broth with a round umami flavor. Of course, you can also use the whole leaf - for example as a wrap in which you steam vegetables, meat or fish. This is a natural way to enhance the existing flavors. And last but not least, sweet succertare is considered a healthy food, as it has a high protein content and a low fat content.

Lofoten Seaweed: The plus in taste and enjoyment!

Tamara Singer and Angelita Eriksen discovered several years ago that seaweed and kelp are full of positive properties and founded "Lofoten Seaweed" in 2016! The two power women have recognized that the naturally renewable resource Seaweed not only tastes great, but that the seaweeds are unbeatable vitamin and mineral suppliers: In addition to zinc and vitamins A, C, E and B12, seaweed also contains the trace element iodine. This is otherwise only found in larger quantities in fish and seafood. But above all, the various types of algae and seaweed that grow in the crystal-clear, icy waters off Norway's Lofoten Islands score points with their diverse flavors: If you add fingertare to a soup, it acquires a unique umami flavor. The sweet taste of lobster kelp makes it an ideal ingredient for desserts or chocolates. When fried, however, it tastes like bacon. Dried

Truffle Seaweed sprinkled over pasta or risotto lives up to its name. Sugar kelp also lives up to its name: ideal with chocolate, in desserts or cakes, but also as a wrap in which to steam vegetables, meat or fish. Gullwing kelp simply tastes like the sea - like a fresh, salty, pinch of ocean with a slightly nutty note - perfect in soups, salads or stews. Nori algae, otherwise known from sushi & co., goes perfectly with rice dishes, but can also be used in soups, marinades and salads or as an ingredient for bread and cakes. No matter in which form - dried and ground pure in various strengths, mixed with high-quality sea salt or also as an ingredient in pasta, chocolate, soap and candles - algae always provide a plus in taste and enjoyment!