Dehydrated Sea Spaghetti

from Algas La Patrona

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Himanthalia elongata

It's scientific name means elongated sea tongue

Its scientific name means elongated sea tongue. It is unknown in Asia and highly prized in Europe

Organoleptic properties:

Organoleptic properties:

  • Appearance: Brown seaweed with an elongated, thin and flattened shape. It reaches 3 meters
  • Smell and taste: Sea smell. Neutral flavour. Texture green bean. Fleshy.
  • Colour: Green-green
  • Colour: Olive-green, brown.
  • Colour: Olive-green, brown
  • Weight: 40g
Bio / Ecological
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More information

How to use:

Fresh in salt: Wash in warm water several times, removing salt, before eating

Fresh in salt: Wash in lukewarm water several times, removing the salt, before eating.

Dried: Rehydrate in lukewarm water for 10 minutes or cook for 20 minutes.

Dried: Rehydrate in warm water for 10 minutes or cook for 20 minutes.

Dried: Rehydrate in warm water for 10 minutes or cook for 20 minutes

Cooking:

Once salt is removed or rehydrated use as a fresh vegetable Use as you would pasta with any sauce. The water from cooking brings a lot of flavor to stews, soups, sauces, creams. Once cooked (to soften it), chop and use in fillings, scrambled eggs, omelettes, pizza and garnish on meats.

Salad

Health:

Rich in potassium, calcium, iron (almost 10 times more than lentils) and fiber that aids digestion. It contains antioxidants, immunostimulants

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