Wild Icelandic Kelp

Harvested from the bottom of the frigid North Atlantic off the coast of Iceland, this wild oarweed kelp has a deep umami flavor and oceanic minerality, salty and briny. Perfect for adding depth, savoriness and body to soups, for finishing meat and seafood dishes or as a salt substitute. 

This kelp is dried and ground from wild Laminaria digitata kelp in a carbon-neutral facility powered by geothermal energy.

Please note that kelp naturally contains iodine, arsenic and other minerals. Based on FDA recommendations for daily intake, Burlap & Barrel suggests consuming no more than a pinch (1/10th of a teaspoon) per person per day. 

New York Magazine named this kelp one of their favorite salt alternatives. Chef Zoe Kana says: "I completely fell in love with it when I tasted it and it’s become a pantry item in our kitchen. We serve it with our bread course at Simon and the Whale on top of butter, it’s amazing. I take it home and I put it on popcorn it’s my go-to salt when I don’t need it to perform technically for me and I’m just looking for flavor."

Epicurious recommends topping your crudites with kelp flakes: "These kelp flakes are salty, mineral-tinged, and savory in that intriguing but also can’t-stop-eating-it way."

• Origin: North Atlantic Ocean off Iceland
• Process: Air dried, then ground
• Ingredients: 100% wild kelp (Laminaria digitata)
• Tasting notes: Oceanic Minerality • Brine • Funky Umami

COOKING

• Use as a salt substitute in seafood recipes
• Throw a pinch into your salad dressing or condiments
• Sprinkle into soups, stocks, and curries
• Pairs well with: Silk Chili, Zanzibar Black Peppercorns, Desert Fennel