Seaweed (Organic) Ireland
A gift from pristine waters of the Atlantic Ocean off the west coast of County Clare, Ireland. Hand harvested in season, ensuring the nutrient profile is at its at its richest. The mixes of Seaweeds here contain a range of nutrients such as Protein, Fibre, Iodine, Calcium, Iron, Antioxidants, Magnesium, Copper, Sulphur, Vitamins A, B, D, E, K, Potassium, Sodium, Chromium and much more.
Ancient Purity presents... Irish Seaweed, collected wild, clean and safe, nothing sprayed, naturally untouched. The harvesters like their ancestors use sustainable harvesting methods ensuring the seaweed will regenerate for future generations and be able supply the demand for the finest seaweed available. The same hand harvesting techniques are used that have been handed down over 4 generations and innovated to build a state of the art drying and processing facility in order to produce the highest quality.
Seaweed is getting more and more recognition as a powerful superfood and solution to many food issues the world faces. But at Ancient Purity we are not thinking in scarcity or lack, Seaweed doesn't need to consumed because we are short on food, it should be chosen from a place of abundance because of its vast nutritional profile. Adding in seaweed to your diet is a wise move whatever your lifestyle.
Irish Seaweeds - Information & Points to Research
- Naturally Sourced, Hand Harvested.
- Organic & Untouched.
- Choose from Carrageen Moss, Kombu (Atlantic Kelp), Sea Salad & Atlantic Wakame.
- Natural Source of Iodine, Sulphur, Iron and more.
- Vitamins A, B, D, E, K.
- Collected seasonally, ensuring the nutrient profile is at its at its richest.
- Produced in a state of the art drying and processing facility in order to produce the highest quality.
- Ideal for Soups.
- Can be eaten fresh (rehydrated) or boiled.
Kombu (Laminaria digitata)
Kombu (Laminaria digitata): One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients. Kombu is located in the extreme lower part of the shore; because the plant is so large the holdfast is very large and is securely attached to rocks. It can be sustainably harvested during low spring tides all year round. It is high in Iodine, Calcium, Magnesium, Potassium, Iron, Sodium, Chromium, Fibre and Protein, with Vitamins: A, C, D, E, K, B complex. Also known as Oarweed, tangle kelp, sea ribbon, leathrach coirrleach. It is a brown Algae, with a savoury taste, a sea flavour with hints of smoke. The texture is a thick fleshy consistency with a light bite to it.
Preparation: To rehydrate: Soak in cold water for up to 10 mins. Use the soaking water to flavour dishes. Salted: Wash salt off thoroughly before use. Fresh: Rinse gently before use. Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked simmer for up to 40mins. Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce. Boil/steam: Serve as a side vegetable, add to stews, soups. Bake: Wrap fish or chicken in fresh or rehydrated kombu and bake or steam for a rich succulent finish. Fry: Stir-fry fresh or rehydrated kombu with beef, add to beef burgers or meatballs. Goes well with Beef, chicken, fish and seafood, smoked fish, pulses, vinegar, dried mushrooms and rice.
Kombu (Atlantic Kelp) & Atlantic Wakame
Atlantic Wakame (Undaria pinnarifida)
Atlantic Wakame (Undaria pinnarifida): Another Japanese staple often found floating on a bowl of miso soup, wakame has a mild taste which gives it great versatility. Not originally a native of Europe, wakame has come to flourish here, growing in abundance in the extreme lower shore on wave-battered rocks and in rock pools along the coast of Ireland. Atlantic wakame grows quickly during the winter months and is harvested in mid spring to early summer when it is at its nutritional prime. It is high in Calcium, Iron, Magnesium, Iodine, Sodium, Chromium, Zinc, phosphorus and pota. Whilst being a good supply of Protein. It is a Brown Algae also known as Alaria esculenta, Wing Kelp, Murlins and Honeyware. The taste is mild, with a spinach-like flavour and a fresh sea after taste. The texture has as a gentle bite to it.
Preparation: To rehydrate: Soak in cold water for up to 5mins with a little salt Salted: Wash salt off thoroughly before use Fresh: Rinse thoroughly before use. Can be eaten fresh (rehydrated) or boiled – do not boil for more than 15mins. Goes well with: Eggs, fish, chicken, tofu, bread, rice, miso Cream cheese and potatoes. Boil/Steam: can be used as an alternative to cabbage or spinach in any number of dishes. Add to fresh pasta or noodles, add to mash potatoes as a side dish, wrap around fish before steaming or baking for a succulent finish. Roast/Fry: Add to batter for frying fish, add to croquets or potato patties.
Seaweeds are Superfoods
Carrageen (Irish Moss) Chondrus crispus
Carrageen Irish Moss (Chondrus crispus): With delicate fronds and a deep pink colour, Irish Moss has a long history in Western cuisine. It is a good gelling agent suited to desserts and savoury dishes alike. It is traditionally used in the treatment of colds. It is harvested by hand where it is cut just above the root to ensure the re-growth of the algae. It is commonly found in the lower shore – sometimes under the large brown seaweeds or in rock pools. Also known as Carragheen, Carraigin, Mastocarpus stellatus. It is a Red Algae with a slightly sweet with an intense shellfish flavour. The texture has a pleasant bite to it when gently boiled. Smooth, light texture in sauces and jellies. Carrageen is high in Protein, Fibre, Iodine, Calcium, Carrageenan, Antioxidants, Magnesium, Copper, Sulphur and Vitamin A.
Preparation: To rehydrate: Soak in cold water for up to 5mins with a little salt. Salted: Wash salt off thoroughly before use. Fresh: Rinse thoroughly before use Gel: Simmer in milk or water for around 10-20 mins, strain before use. Cooking: For best results, simmer for around 10 mins before eating (no longer than 30 mins) .For a stiff gel it is possible to simmer for a little longer. Goes well with fish and seafood, milk, citrus, vinegar, ginger, honey, foie gra. Boil/Steam in pasta sauces, with rice/risotto, accompaniment to fish, added to fish pies, stews, patties and croquettes. Bake use as a bed for baked fish and chowders. Cold Pickled, added to salads. Thickener Sauces and soups. Gel ice cream, jelly, mousse and blancmange.
Carrageen (Irish Moss) & Sea Salad (Blend)
Sea Salad Mix
The Sea Salad blend is a fusion of red, brown and green seaweeds. It brings together the different flavours and textures of 5 different seaweeds. These are chopped small and ideal for adding into soup’s, chowders, stir fry’s, stew’s etc. Dillisk, Wakame, Sugar Kelp, Nori and Sea Lettuce are the ingredients thus ensuring a multitude of vitamins and nutrients in each mouth full of sea salad.
Experience theWild Tastes of Irish Seaweed - Order Today
- See individual label, all Organic.
- Produced to ecological standards, free from agro-chemicals, non-irradiated and GMO-free.
- To Rehydrate: Soak in cold water for up to 10 mins. Use the soaking water to flavour dishes.
- Salted: Wash salt off thoroughly before use.
- Fresh: Rinse gently before use.
Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked simmer for up to 40mins.
- Brand: Wild Irish.
- Origin: Ireland.
- Size: 40g.
- Storage: Store in a dry place.
- Estimated shelf life from purchase: 2+ years.
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