* with organic certification (Palmaria)

Already known by the ancient Celts, it prevented scurvy in sailors due to its richness in vitamin C. It also stands out for its proteins, and exceptional potassium content. With a reddish color, it adds vibrancy and color to salads and quick dishes, even without prior soaking. It is one of the most suitable for enjoying seaweed raw or in soups, due to its delicate flavor and aroma.

Directions for use:

• Raw: Chop and soak for 2 min, clean if there are shell remains and add to the salad.
• Cooked: for soups and quick dishes, simply blanch or add at the end. Vegetables, oat soup, noodles, couscous, omelette, polenta, millet, quinoa.

100 g = accompaniment for 20 servings.