Organic Dried Seaweeds

Wild organic seaweed dehydrated at low temperatures (< 42ºC), following a traditional process that preserves all its properties and ensures it retains its wonderful aroma and flavor, with multiple culinary possibilities both dry and rehydrated.

Alga kombu

This large, brown-grey sea vegetable grows at an average depth of 12 metres.

Sea Spaghetti

The name of this exuberant brownish-grey sea vegetable comes from its narrow, elongated shape.

Toasted wakame seaweed

No need to rehydrate. Atlantic wakame ready to sprinkle over salads and other recipes.

Wakame

This alga grows like a giant oak leaf on the coasts of Galicia and can measure up to 1.5 metres long.

Dulse (Palmaria)

Already known to the ancient Celts, its rich vitamin C content helped to prevent scurvy among ancient seafarers.

Sea lettuce (Ulva) flakes

A wild seaweed harvested from the Galician coast that gives us a deep flavour of the sea. ULVA has 50 times more iron than spinach.

Dehydrated barnacle algae (Codium)

Wild Codium seaweed with an intense sea flavour reminiscent of barnacles and other seafood.

Spirulina seaweed

A natural microalgae that is highly nutritious due to its high protein content, as well as its mineral and vitamin content.

Sea Vegetables for Salads

Wild atlantic sea vegetables dries: Wakame*(Undaria), Nori*(Porphyra) and Sea Lettuce* (Ulva).

Nori Sushi seaweed

It is used for the preparation of sushi and other stuffed rolls. Also in soups and sauces. It does not need soaking.

Nori

Small algae with many folds. In Japan it is cultivated, ground and packaged in pressed sheets.

Atlantic Agar

This is the highest quality sea gelatine. It is the soluble fibre extracted from the Gelidium sesquipedale algae and has a neutral flavour.