Pacific Harvest Wild Harvested Nori Seaweed Fronds

Nori Seaweed fronds may also be known as Karengo in NZ.  Of all the edible seaweeds it is perhaps the most well known, being of sushi fame! Nori is a red seaweed and can go by different names – in Wales it is called laver, in South America, luche.  We call it Nori here because it is the most commonly used name for this species of seaweed around the world.

Pacific Harvest Nori seaweed has a texture similar to cellophane and is naturally a dark purple/browny colour. It has a light mushroom like flavour which can change to more of a nutty flavour when roasted, or anchovy flavour when moist.  This is one of the reasons nori is so popular – the flavour profile can change and it can be used in so many ways.

If you roast Nori, it will turn a greeny colour and take on a more nutty flavour. Nori (or Karengo) has a delicate flavour and will burn under intense heat. Flavour can vary from ‘tea-like’ or ‘mushroomy’, to nutty (when roasted) to mild anchovy (when moist).

Try Nori seaweed with eggs, salads, soup, pizza, pasta, stir-fries, seafood, vegetables, seafood, rice or with nuts and seeds.

Use Nori seaweed in savoury baking, Mediterranean dishes or soups. Nori also pairs wonderfully with chocolate and ginger.

Make your own nori sheets or can be eaten straight from the bag!

- Gluten Free

- Low fat

- Excellent source of iodine

- GM Free

- Plant based

Ingredients:

Nori seaweed (Porphyra umbilicalis) 100%.