Karengo is a sea vegetable from the Porphyra family, a cousin of Japanese nori. It is hand-harvested sustainably from the rocky shores of the South Island of New Zealand. It grows in the intertidal area and comes to maturity during the winter for about 2 months. Its purplish color is characteristic of the Pacific, the Atlantic varieties are greener. During harvest, Karengo is rinsed in clean sea water to rid it of most debris, then dried by the natural action of the sun and wind. It is then cleaned again by hand before packing. Karengo preserves itself naturally, nothing is added; its natural goodness will last for many years if stored in a cool, dry place away from direct sunlight.’

Karengo Flakes are tea-leaf size pieces that can be sprinkled on sandwiches, rice, baked potatoes and other vegetables & legumes. Karengo flakes are also a fantastic addition to dips, salsa and even fruit salads !

25 gm shaker