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Frequently Asked Questions

Doesn't seaweed come from those smelly, sandy, fly infested piles I saw on the beach last weekend – Yuck!
Definitely Not! Nothing is collected from the beach. Only fresh,young leaves from living plants are harvested, away from the shore using dedicated cutters and specialised equipment. It is cut and dried within 12 hours to ensure the freshest quality.

It's seaweed – but what exactly is it?
The species we use is specifically chosen for its nutritional content – a great range of nutrients, with a lot – but not too much – iodine. The fresh Ascophyllum nodosum is harvested, air-dried and then milled to form a meal with grains approximately 1mm in size to allow it to be easily used in your cooking.

Isn't it salty?
No!! In fact, seaweed is very low in salt, but because it has loads of minerals including potassium and is taste boosting, it can be used instead of salt in your recipes as a taste enhancer – even in puddings and cakes!

Isn't the sea polluted?
We get our seaweed from the Outer Hebrides in Scotland. The coastal waters surrounding the Outer Hebrides are recognised as being amongst the most pristine in the world and to reflect this, they have been given the highest quality classification available by SEPA (Scottish Environmental Protection Agency). The sea there is rich in vital minerals. In fact it contains 83 elements of the periodic table. Both the water and the seaweed is regularly tested to ensure it's clear of all key contaminants, heavy metals and microbial pathogens.

Is it eco friendly?
Oh yes! Its growth requires no fresh water, fertilisers, pesticides or land. It is sustainably harvested (like mowing a lawn!) and the factory has won a number of awards for 'Environmental Excellence'.

When you dry it, doesn't it destroy all the nutrients?
Not at all. After harvesting it is transported to the factory where it's dried at a very low temperature (below 45 degrees celsius) which ensures that all the nutrients are preserved. Because of this low temperature, it is actually classified as a Raw Food.

How do I use it?
It's so easy – JUST SPRINKLE! Keep it next to your salt and pepper shakers and add it to anything and everything – savoury or sweet! - add into bread dough, stir fries, cakes mixes, smoothies and marinades - stir into casseroles, soups, mash and rice - sprinkle onto eggs, omelettes, cereals and roast potatoes. The list is endless! Use to taste, but aim for 1g (¼ teaspoon) per portion in savoury dishes and a little less in sweet dishes.

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