A wonderful vibrant seaweed favoured by the Irish. Great to eat on its own raw of add to cooking. Famously used as a vegan bacon alternative.

Taste: Bacony, umami, salty, sweet and smokey

Traditional irish winter cold buster and skin toner. Now more well known as a vegan alternative to gelatine used to set desserts and thicken sauces.

Taste: almost tasteless with subtle sweetness

Kelp, or Kombu, is famously used in Japanese cooking and for its unique umami taste. A deeply detoxifying and powerful sea vegetable.

Taste: deep umami taste, salty, sweet and smokey.

Bursting with B vitamins, including vitamin B12. It is also well known from Chinese Crispy Fried Seaweed. Super healthy to eat raw or cooked, added to smoothies or toasted as crisps.

Taste: Salty, iodiny and light

A beautifully vibrant and aromatic mix of ocean greens, nori and dulse flakes, this seaweed salad offers a super simple introduction to seaweed, containing red and green seaweeds. Sprinkle onto absolutely anything. Cooked or raw, sweet or savoury. Mix in with your dough, mashed potatoes, add to fish or pasta dishes. Anything goes!

Taste: delicate, soft, smokey and slightly salty.

This wonderful mix of Kelp and Sea spaghetti is a fab and easy intro to seaweeds. Much like a seasoning or stock to add to cooking.

Taste: Rich, umami taste. Salty, beefy and hearty.

A great seaweed intro for children as it can team with normal spaghetti. This deep seaweed is great in soups, stews or meaty dishes.

Taste: beefy, deep oceany, nutty and salty

A blend of our Dulse, Nori & Sea Greens, mixed with Cornish Sea Salt. Swap it with your current salt to add nutritional and visual benefits!

Taste: salty, oceany with a subtly smokeyness