Plain Kelp can be used as a condiment and a salt alternative for people wanting to reduce sodium in their diet.
Kelp granules look like cracked pepper. The granules can be added to simmering dishes instead of salt, they will soften during cooking and release their goodness into the dish. The flavour is very delicate and won't change the taste of the food; kelp will absorb some of the moisture and improve the texture of the sauce.
Kelp Powder can also be used as a condiment, but is also very useful in baking to add nutritional value to breads and pastries. Powder can also be used as a supplement in cereals and smoothies.
There are many varieties of kelp in New Zealand and around the world, saying 'kelp' is like saying 'apple'. Japanese Kombu is a kelp that is mostly presented as a strip used to make dashi, a broth that serves as a base for many soups. Pacific Harvest chose Ecklonia radiata, a type of NZ Kelp recognized for its mild flavour and speckled colour. Our kelp comes from various untouched areas around the country, mainly the Bay of Plenty and Waiarapa. It is a seaweed that grows deep under water. Because Kelp is not allowed to be cut from the wild natural supplies in New Zealand, it is collected by hand during storms when it is detached from the kelp forest.