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Seaweed, sea vegetables

Seaweed, sea vegetables

Mireia Cervera 02 August 2016

Discover in this post the algae, the vegetables of the sea. You will find all its characteristics, properties, types of algae and methods of preparation here.

If I ask in general that we make a mental list of the vegetMore nutritious ales, it is certain that algae will not appear in the first positions - in most lists it would not appear. This is normal if we take into account that most of us have not grown up in the familys that they have consumed algae regularly. But like fish and other products of marine origin, algae have some health benefits that those grown on land can hardly provide. Awares that it is not an easy company to introduce algae into our daily lives, we invite you to discover these surprising and versatile ingredients. We have prepared a guide that will help you to have the basic knowledge to adopt thisa new custom, progressively, in your daily recipes.

It is clear that algae are not the most attractive vegetables on the planet, but they are the mostconcentrated nutrients provide us. Although the properties of algae are very dependent on their individual composition, on the area where they grow or are cultivated, we can affirm that they have a high concentration and bioavailability.minerality, particularly iodine, calcium, and iron. In addition, they can be considered an appetizing dietary source of fiber and phytochemicals with antioxidant and / or cardiovascular and cancer protective properties, such as fucosterol, phycoerythrinay fucoxanthin. But people with thyroid problems watch out for algae! In this case, consult your doctor before consuming any food rich in iodine.

The most popular algae in our country are Dulse, Kombu, Wakame, Nori and Hiziki,

Botanically, algae are classified by color into three groups: red, green and brown (although sometimes this classification does not quite match the color of these vegetables once on our plate). From an organolean point of viewOptically these three categories of algae are very different. The red algae have peculiar flavors that can be reminiscent of tea or mushrooms, the green ones have a marked and fresh flavor, and finally the

Dulse (red): raw, it has a sweet but iodized taste, its flavor develops with cooking until it is quite close to that of fish. We can eat it raw or cooked. It can be purchased dried or powdered (to be used as a spice forseason and nutritionally enrich our dishes).

Kombu (brown): quite tough and not very pleasant to eat alone, but it is the queen of flavoring other foods; It is a common ingredient in Japanese soups and broths.it is. Kombu can be used as a condiment to color a cereal or legume dish. As with other brown algae , it is a good accelerator for the cooking of cereals and dried legumes and makes them tender and easierto digest.

Wakame (green): its oyster flavor makes it delicious. It is the main ingredient in miso soup. Like Kombu, it helps speed up the cooking of legumes and cereals, but its delicious flavor invites auuse it as the main ingredient in dishes.

Nori (red): it is the most consumed in the world. The Japanese sushi craze has made it famous all over the planet. Its fragrant flavor is reminiscent of tea or dried mushrooms.Its taste is further enhanced when the seaweed is dry roasted. It can be made raw in a salad, but some people only tolerate it dry or cooked. Its smoky flavor makes it an excellent condiment that can be added as a powder toall recipes . To grill it, place it dehydrated on a griddle without oil for 1 minute over high heat.

Hiziki (brown): it is associated with a discreet marine flavor and sweetness,which makes it an ideal seaweed to start with. After having rehydrated it for at least 15 minutes, it can be sautéed in the pan to make it crisp. It can be served with sauteed vegetables and in a salad.

Seaweed can be eaten fresh, dried, or powdered.

Of course there are many more edible species of algae , but most of them are quite difficult to find in our country. In Europe they are sold mostly dried, in health food stores and in houses of spices and= "/ en / buy-in-bulk-is-in-fashion"> in bulk or oriental products, although we are already beginning to find them in some supermarkets. Its storage as its later use is very convenient and can be kept for periods of de very long time with all its properties intact. The best way to remember to use them is to have them visible in the kitchen.

Dried seaweed must be rehydrated before cooking. Remember that they grow considerablysize entity once soaked, so you should use very small amounts. A couple of handfuls are enough for a family meal, that is, less than 5 grams per person. As you become familiar with its use, you will get used to the cantNecessary entities.

Undoubtedly, with the passage of time and experience, you will discover new ways to incorporate these delicious sea vegetables into your dishes in a thousand different ways. To start, try adding small handfulsIt is as a garnish or as the main ingredient in any stew, stew, soup or cream, as we do with terrestrial vegetables. And remember that it is convenient to use them in smaller quantities than cultivated vegetables, to such an extent that a simple cucHaradita of seaweed can completely transform a dish.

Reference:
Anne Bruner. Seaweed Flavors for cooking. 2nd ed. Hispanic European; 2011.

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale