Kelp Seaweed Leaves

The original source of umami, the "fifth flavour" first identified in 1908, kelp, adds a superb deep rich flavour, with sweet, salty and smokey notes, to broths, soups and stocks. Kelp can improve digestion and helps to soften pulses and grains during both soaking and cooking. Kombu and kelp are both names for the brown seaweed Laminaria digitata. Kelp is naturally rich in iodine. Excess intake may affect thyroid function: Maximum recommended intake is 5g per day. Kelp leaves can be used during cooking to add flavour and removed before serving. For dishes from traditional lentil soup or dashi stock for ramen, kelp is a fantastic natural flavour enhancer. Ingredients Dried Organic Kelp (Laminaria digitata) Allergy information: May contain fish, crustaceans, molluscs.