How is Kelp used as food?

Kelp is a type of algae that has a number of uses in food, especially in Asian cuisine. It can also be processed for extraction of useful substances such as an alginate used as a thickener in various commercially produced foods. Kelp can be purchased in a number of forms, from fresh to dried, and it is also a component of the food range. In some cases, the focus of the algae bowl may be, while in other cases it is an additional component and consumers may not even notice it.

The term is for brown algae in the family laminaria . Kelp grows in large forests underwater, which provides food and shelter for the range of sea organisms, and people have traditionally harvested it as food vegetables. These eyelashes also have further use; It can be burned to form ash used when the production industry arrival and can also be used in fertilizers. Because the algae is rich in iodine, it is also a useful addition to the human diet.

It is most often harvested and dried so that it is easily packed, supplied and stored. During drying, it can be used as an ornament, rehydrated and added to foods such as soup and stew, or silence the dough for biscuits and other snacks. The popular Japanese meal called nori is also made of seaweed, but seaweed is in another genus, so Nori is not considered a Kelp product. Dried eyelash is also used to create soup supplies.

fresh eyelash is historically used as vegetables. Marinoring salads or mixed vegetable meals may be marinorated. Different parts have different textures, from crispy, dense stems to chewing leaves, allowing chefs to experiment with a range of mouth when they use them in their meals.

dried algae is often available on Asian markets or health food stores, because some people like to use it as a dietary supplement. SomeLittle regional manufacturers produce varieties dried sun, which are treated without preservatives, for people who are afraid of other ingredients in dried foods. There are a number of dried molds, from powders designed for soup supplies and a mixture of spices to whole dried leaves that can be rehydrated. Dried versions should be stored in a cool and dry place, while fresh should be cooled and used quickly.