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Dried Kombu Seaweed

The Kombu Seaweed, technically known as (Laminaria ochroleuca), is one of the main seaweeds consumed in the world, for its properties and multiple uses in cooking. They can grow up to 3 meters long and belong to the brown algae family.

In recent years, it has gained prominence in our kitchens, as it adds a special touch to typical Western dishes. It is generally hydrated for about 30 minutes and used in long-cooking recipes, such as soups, stews, braises, broths, etc., as it generally requires long cooking times.

Benefits of Kombu Seaweed

This specific seaweed, containing a high amount of fiber, helps people with weight problems reduce triglycerides, lipids, and bad cholesterol, and thanks to its satiating power, it helps control the amounts of food ingested.

Thanks to its properties on the blood, it can help us prevent viral or bacterial infections, acting and strengthening our immune system.

How can we consume it?

Oven: Bake previously for 5 - 10 minutes at 200ºC without soaking, or heat in a hot pan. For soups, vegetables, stews, omelets, empanadas, scrambled eggs, potatoes, rice, meats, fish...

Cooked: Between 20 - 30 minutes in a pressure cooker or in boiling water for 1 hour, along with legumes (lentils, chickpeas, soups, creams, etc...)

Clean if there are any shell remnants.