The mixture of the most sold seaweed in France! 3 Deliciously balanced Breton seaweeds in colours and flavours. Seaweed is a master key to your kitchen.
A must in seaweed cooking, very easy to use: sprinkle, and the mixture rehydrates in contact with the preparation. Ideal in vinaigrette, mayonnaise, sauces... Season with elegance vegetables sautéed and au gratin.
A slow drying process preserves the aromatic qualities of the dried seaweed, which no longer needs to be proven. They will be easily incorporated into your cooking on a daily basis.
Rehydration of dried seaweed should be done gradually.
• Add 4 to 5 times its weight in water or any other liquid.
• Wait 10 minutes, add liquid if the seaweed is not yet hydrated.
• Use like fresh seaweed.
Dulse (palmaria palmata), Sea Lettuce (ulva sp.), Nori (porphyra sp.) from Brittany.