Kelp Powder

Kelp powder is brown seaweed milled fine, usually Ascophyllum nodosum or one of the Laminaria kelps. It has a clean ocean saltiness and a savoury depth that rounds out soups, stocks and dressings. A quarter of a teaspoon goes a long way. Key Benefits Savoury depth without more salt: kelp is naturally rich in glutamic acid, the compound behind savoury umami flavour, so a small pinch lifts a whole pot. Naturally rich in minerals: a good source of iodine, along with potassium, magnesium and other trace minerals found in sea vegetables. Milled fine: stirs straight into liquid and blends evenly through dry seasoning mixes. No soaking, no straining, no grit. Certified organic: harvested and processed to organic certification standards. Useful across the kitchen: stocks, marinades, sesame sprinkles, savoury baking and anywhere you want more savour and less salt. How to Use Start small. A quarter to half a teaspoon is plenty for a pot of soup, a jug of stock or a batch of salad dressing. Stir it straight in and give it a minute to disperse. For a savoury sprinkle, mix one part kelp powder with three parts toasted sesame seeds and a pinch of Garlic Granules, then use it on rice, eggs and roast vegetables. If you would rather work with cut seaweed than powder, Bladderwrack is the other sea vegetable in the range, and Nettle Leaf is the go-to if minerals are what you are after in a cup rather than a pot. Keep it sealed in an airtight jar away from heat and light. Fine powders take up moisture from the air and will clump if the lid is left off. Good to Know Umami got its name in 1908, when a chemist working on kombu seaweed broth isolated glutamic acid and worked out what was giving the stock its savour. Kelp had been doing that job in kitchens for centuries before anyone named it. Kelp is one of the fastest growing organisms on the planet. Giant kelp can add half a metre a day in good conditions, and it needs no fresh water, no fertiliser and no farmland. Iodine content varies a lot between kelp species and between harvests, which is why the sensible approach is to season with it rather than take it by the spoonful. Kelp is high in iodine. Keep it to culinary amounts, and check with your doctor first if you have a thyroid condition or take thyroid medication. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.