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Wild Atlantic seaweed. It lives in deep waters and can grow up to 2 m. With a fleshy consistency, it is very rich in minerals, essential amino acids, and fiber.
Of large size and brown color, it lives at an average depth of 12 m. Especially rich in alginic acid, with a fleshy consistency, it is used in cooking to add flavor or as a vegetable. Its glutamic acid softens legumes. It produces a filling effect and is rich in minerals, especially calcium and magnesium.
Clean if there are any shell residues. Pre-bake for 5 minutes at 200 ºC without soaking, or sauté in a hot pan. For soups, vegetables, stews, omelettes, pasties... Or cook for 20 minutes in a pressure cooker. Or boil for 1 hour in boiling water, with legumes (lentils, chickpeas, etc...)
Wild Atlantic seaweed. It lives in deep waters and can grow up to 2 m. With a fleshy consistency, it is very rich in minerals, essential amino acids, and fiber.
Of large size and brown color, it lives at an average depth of 12 m. Especially rich in alginic acid, with a fleshy consistency, it is used in cooking to add flavor or as a vegetable. Its glutamic acid softens legumes. It produces a filling effect and is rich in minerals, especially calcium and magnesium.
Clean if there are any shell residues. Pre-bake for 5 minutes at 200 ºC without soaking, or sauté in a hot pan. For soups, vegetables, stews, omelettes, pasties... Or cook for 20 minutes in a pressure cooker. Or boil for 1 hour in boiling water, with legumes (lentils, chickpeas, etc...)
