Nori seaweed flakes have a fine texture, similar to cellophane and are naturally a dark purple/browny colour. Nori has a light mushroom like flavour which can change to more of a nutty flavour when roasted, or anchovy flavour when moist. This is one of the reasons nori is so popular – the flavour profile can change and it can be used in so many ways – scroll down for Nori recipe suggestions.
We test our wild Nori seaweed flakes for contaminants in accordance with the ANZ Food Code. They are harvested and dried in South America, then milled and hand packed in New Zealand.
Storage: Store in a cool, dry place away from direct sunlight. Seal securely once opened – seaweeds are hygroscopic which means they will absorb moisture from the atmosphere around them
Allergens: May contain traces of crustacea, fish (molluscs)
Warning: Wild harvested. Check for detritus.
Contains naturally occurring iodine. Excessive consumption may exceed recommended daily dietary intakes which could have adverse effects.
Sprinkle them onto your meal as an alternative to salt or just to add beautiful umami flavour. Or you can add them as a seasoning while you are cooking in the same way you may use mixed herbs. Add near the end of cooking to retain maximum nutrients.
If you roast Nori, it will turn a green colour and take on a nuttier flavour. Nori (or Karengo) has a delicate flavour and will burn under intense heat. Flavour can vary from ‘tea-like’ or ‘mushroomy’, to nutty (when roasted) to mild anchovy (when moist).
Try Nori flakes with eggs, salads, soup, pizza, pasta, stir-fries, seafood, vegetables, seafood, rice or with nuts and seeds.
Nori flakes are delicious in savoury baking, adding a depth and umami flavour. Add to Mediterranean dishes or soups. Nori also pairs wonderfully with chocolate and ginger.
Why Eat Nori seaweed flakes – health benefits
Of all the popular edible seaweeds, Nori offers the most plant protein (up to 35%) – flakes are an easy way to sprinkle this ocean superfood onto your meal as a garnish, or experiment with recipe ideas below. Nori is densly nutritions – offering excellent micronutrients such as iodine, and a good source of Vitamin B12 which is hard to find in a plant-based protein, and has a good balance of minerals, trace elements and fatty 3 acids – vegans and vegetarians take note! Iodine is an essential nutrient for the production of a hormone called thyroxin which helps to regulate many body functions.
Red seaweeds have a general tonic effect on the body, strengthening the immune system. Traditionally Nori has been used in Chinese and other traditional medicine approaches to nourish the nervous system and improve resistance to stress. There are even studies showing Nori can relieve symptoms of cold, flu and other viral infections.
We like to refer to this Harvard study, which encourages improving diet in the first instance, before adding made-made nutritional supplements. Most nutrients are more potent when they come from our food and have not been processed in a lab. Plus, food tastes better, and is often cheaper than nutritional supplements, not to mention less of a hassle as you can simply add it to what you are already eating or preparing to eat.
Many add nori to their food instead of salt if they follow a low sodium diet as it offers a mild salty flavour, but with added nutrients and mineral content in the seaweed than a regular table salt may offer.
A word of warning on iodine
Nori offers an excellent source of naturally occurring iodine. Please pay attention to the serving size suggestions on pack and consult a health care professional if you have concerns about your health or further questions about iodine.
