How to use:

Fresh in salt:

Wash in warm water several times, removing salt, before consuming.

Dehydrated: Rehydrate in warm water for 10 minutes or cook for 20 minutes.

Cooked:

Once the salt has been removed or rehydrated, use as a fresh vegetable.

Use as if it were pasta with any sauce. The water from its cooking brings a lot of flavor to stews, soups, sauces, creams. Once cooked (to soften it), chop and use in fillings, scrambled eggs, tortillas, pizza and meat garnish.

Health:

Rich in potassium, calcium, iron (almost 10 times more than lentils) and fiber that promotes digestion. Contains antioxidants, immunostimulants.

ORIGIN:

EU agriculture. Seaweed harvested by hand on the coast of Galicia, Spain (Bay of Biscay and Portuguese waters)