Sea Spaghetti


Himanthalia elongata

Its scientific name means ‘elongated sea tongue’. This seaweed is relatively unknown in Asia but considered very precious in Europe.

Organoleptic properties:

  • Appearance: A brown seaweed with an elongated, thin and flattened shape. Reaches 3 meters.
  • Smell and taste: Smell of the sea. Neutral flavour, chewy texture.
  • Colour: Olive-green, brown.
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How to use:

  • Salted: Rinse in lukewarm water several times, remove salt before consumption.
  • Dried: Soak in lukewarm water for 10 minutes or cook 20 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Use as if it were pasta with any sauce. The cooking water brings a lot of flavour to stews, soups, sauces, creams. Once cooked (to soften), it is ideal for using in fillings, scrambled eggs, tortillas, pizza and as a garnish for meats.


This seaweed is rich in potassium, calcium, iron (almost 10 times more than lentils) and fibre which help with digestion. Contain antioxidants and immunostimulants.

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