Edible Seaweed
Edible Seaweed
Edible seaweed has been commonly consumed in Ireland for centuries.
Edible seaweed in Ireland is even more popular now than in the old times. Irish chefs started experimenting with new recipes including seaweed as an ingredient; they often show how to cook them during their public food demonstrations, and this has helped to reintroduce seaweed to the Irish daily diet.
Every year, Algaran formulates new seaweed products ready to eat and drink, including snacks, concentrated seaweed juices with berries, herbs and spices, and a range of natural and organic skincare products.
Kombu seaweed (Laminaria Japonica) was commonly used in Japan to add flavour to all preparation, as it naturally contains a flavour enhancer called umami. Now Ireland has its own Irish Umami ingredient, which is a combination of concentrated seawater and seaweed extract.
Irish seaweed suppliers will never be able to completely take over the world market, as edible seaweed in Ireland grows wild with only a limited amount of Alaria esculenta and Saccharina latissima which is farmed in the South of Ireland.
The Asian dried seaweed suppliers are still leading the world market with cheaper prices and bigger quantities, but seaweed exports from Ireland are growing steadily to conquest the world as a niche speciality.
Edible seaweed has been commonly consumed in Ireland for centuries.
Edible seaweed in Ireland is even more popular now than in the old times. Irish chefs started experimenting with new recipes including seaweed as an ingredient; they often show how to cook them during their public food demonstrations, and this has helped to reintroduce seaweed to the Irish daily diet.
Every year, Algaran formulates new seaweed products ready to eat and drink, including snacks, concentrated seaweed juices with berries, herbs and spices, and a range of natural and organic skincare products.
Kombu seaweed (Laminaria Japonica) was commonly used in Japan to add flavour to all preparation, as it naturally contains a flavour enhancer called umami. Now Ireland has its own Irish Umami ingredient, which is a combination of concentrated seawater and seaweed extract.
Irish seaweed suppliers will never be able to completely take over the world market, as edible seaweed in Ireland grows wild with only a limited amount of Alaria esculenta and Saccharina latissima which is farmed in the South of Ireland.
The Asian dried seaweed suppliers are still leading the world market with cheaper prices and bigger quantities, but seaweed exports from Ireland are growing steadily to conquest the world as a niche speciality.
Seaweed food products include different types of Sea Vegetables:
- Irish Kombu seaweed or Irish Kelp seaweed (Laminaria digitata)
- Irish Sweet Kombu seaweed (Saccharina latissima)
- Irish Dulse seaweed (Palmaria palmata)
- Irish Sea Spirulina seaweed (Ulva lactuca spiralis)
- Irish Moss seaweed, also called Carragheen (Chondrus crispus and/or Mastocarpus stellatus)
- Irish Wakame seaweed (Alaria esculenta)
- Irish Nori (Porphyra umbilicalis)
