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Seaweed as a culinary ingredient has a long history

Seaweed as a culinary ingredient has a long history

Most people consider seaweed an ingredient in Asian cuisine, and indeed, it has been revered as a health food by Eastern cultures since ancient times. However, it also has a significant history as a food source in the Western world. 

In fact, seaweed has been used as an ingredient in Western culture since the 1800s, when the French chef and culinary writer Georges Auguste Escoffier began to use seaweed to make reduced stocks and jus. Since then, seaweed has been quietly used in a variety of dishes to give meals extra flavor and a fuller nutritional profile.

It's only over the last few years, though, that seaweed has enjoyed a true moment in the spotlight, and mainstream American culture is starting to view the vegetable as a more mainstream snack or meal.

However, one chef told Hospitality Magazine that people should take caution against harvesting their own seaweed ingredients, and instead buy them from a verified third-party source.

"The harvesting of seaweed is very tightly controlled," he told the magazine. "You know, chefs love to forage, but you really don't want to be foraging seaweed unless you really know what you're doing."

If you're not interested in buying or preparing raw seaweed yourself, try adding Seagreens Culinary Ingredient to your savory dishes. You'll love the added flavor as well as the nutritional boost to your day.

Every Seagreens product contains all the minerals, micronutrients, trace elements and vitamins that can be found in raw, all-natural, organic seaweed. Seagreens organic wild wrack seaweeds are produced to the company's award-winning proprietary standard (patents pending) among Scotland's remote Western Islands in pristine Grade A waters. All Seagreens products are organic, kosher and certified free from allergens and contaminants. 

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