Kombu Seaweed Leaves are made from the blades of kelp seaweed.  These Kombu Leaves were wild harvested from the North Island of NZ, dried naturally to preserve nutrients and tested for contaminants.

Add nutritious, flavourful Kombu leaves to infuse stocks and soups, or add umami, salty and sweet flavour to fish and meat. Cut Kombu into strips and stir fry for a healthy snack. Infuse drinks for a unique umami flavour, or you could even try wrapping kombu leaves around fish or meat for a flavour explosion!  It’s not easy to find a vegan source of umami but the Japanese have mastered the art of flavour, and Kombu is a key ingredient in any Japanese cooking.

The white powder you see on the dried Kombu leaf if an amino acid called glutamine.  This is what is said to give Kombu’s it’s wonderful natural umami flavour and is not to be confused with mould.

How to Use Kombu Seaweed Leaves?

Soak Kombu seaweed leaves in tepid  and gradually warm allowing the nutrients and flavour to seep into the water.  Then use this flavourful, nutrient enriched infused water as the base of your stock.  Make up a broth or stock and freeze for future use, or if you have more liquid than you require, use the kombu infused water for a natural restorative facial, or water your plants with it.  Kombu leaves are softer than kombu strips so can be used for wrapping food parcels (before baking or roasting) – rehydrate slightly prior to use if they need a little more softening.

Benefits of Kombu Seaweed?

Kombu leaves are cut from Kelp which is a brown seaweed.  Kelp is widely regarded as the best natural, most concentrated source of iodine – an essential nutrient for human health.

In addition to iodine, Kelp offers a range of other nutrients  (such as calcium and magnesium) and beneficial compounds  including Alginates, fucoidan, laminarins and lignans.

Ingredients:  Kelp (Ecklonia radiata) dried seaweed 100%.

60 servings per pack