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Breton Kombu - Laminaria Digitata

Breton Kombu - Laminaria Digitata

Sugar kelp (Saccharina latissima, a type of Kombu) has an "umami" flavor — a fifth flavor profile in the human palette, defined as meaty and savory. Kelp's glutamic acid (a type of amino acid) is the basis of flavor enhancer monosodium glutamate, or MSG.

Sugar kelp (Saccharina latissima, a type of Kombu) has an "umami" flavor — a fifth flavor profile in the human palette, defined as meaty and savory. Kelp's glutamic acid (a type of amino acid) is the basis of flavor enhancer monosodium glutamate, or MSG.

Phaeophyceae: Brown Algae. The brown colour of these algae results from the dominance of the xanthophyll pigment fucoxanthin.

Phaeophyceae: Brown Algae. The brown colour of these algae results from the dominance of the xanthophyll pigment fucoxanthin.

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