Bio Kombu seaweed contains algenic acid and glutamic acid, with the capacity to soften the fibers of the food with which they are cooked, shortening their cooking time.
How to use: Cook in a pressure cooker (10-20 min.) or in a conventional pot (1 h) and add to omelettes, soups, vegetables, etc. Especially suitable for adding to legume stews, as it improves their digestibility by softening the skin that covers them. It can be dry roasted before cooking. If a white color appears on the algae, it is due to its own salts that act as a natural preservative.
Conservation: Store at room temperature, in a cool, dry place protected from light.
Puede contener trazas de gluten, pescado, crustáceos y moluscos. Si aparece color blanco sobre las algas, es debido a sus propias sales que actúan de conservante natural.
(*)=De cultivo ecológico
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