Kombu

Laminaria ochroleuca”

Organoleptic properties:

  • Appearance: Brown seaweed with a thick and flat leaf (it can live up to 10 years and reach 2.5 meters).
  • Smell and taste: Smells of sea. Iodized, smoked flavour. Umami (for its high content of glutamic acid that enhances the flavour of the dish ingredients).
  • Colour: light brown, yellowish.
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Description

How to use:

  • Salted: Rinse in lukewarm water several times, remove salt before consumption.
  • Dried: Soak in lukewarm water for 10 minutes or cook for 30-40 minutes (no need to soak if used for cooking).

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable. Ideal in stews, soups,
broths. Use the cooking water for soups and sauces. Also in salads, baked, or fried. Use the leaves as sheets of pasta to make lasagna.

It enhances the flavour of food due to the high content of glutamic acid (umami flavour). Softens the vegetables making them more digestible.

Health:

It contains two sugars: fructose and mannitol, ideal for diabetics.

Its high iodine content favours the functioning of the thyroid gland, stimulates growth hormones and improves mental agility, among other health benefits.

This seaweed stands out for its high potassium, calcium and iodine content. Low in fat.

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