//Sea Spaghetti

Sea Spaghetti

Himanthalia elongata

It’s 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
  • Smell and taste: Smell of the sea. Neutral flavour, chewy texture.
  • Colour: Olive-green, brown.
Category: Tags: ,


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.

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información. ACEPTAR

Aviso de cookies