Pinch of briny with Salicornia and Truffle Sea lettuce, both grown on Texel, owes its truffle taste to the high quality and special drying method. You can use it endlessly in all recipes that you would otherwise use salt for, but also to give it a salty taste. From soups to fish dishes and from salads to an omelet. From a stock to an Asian dish and from a wrap to a pasta dish.
Fresh salty spring water and a new cold drying method are used. With this unique drying method, drying is done at a very low temperature, so that the natural trace elements and minerals remain in the product. This produces a unique and tasty product with a salty, truffle-like taste.
Origin: The Netherlands, Texel
Ingredients: Dried seaweed Sea lettuce (Ulva Lactuca), Samphire (Salicornia)
General: The recommended dose of seaweed is about 5 grams of seaweed per day.
ADDITIONAL INFORMATION / ALLERGENS
Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume by the "best before" date printed on the package.
The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea. The white color that can appear on the seaweed comes from the salt in the seaweed and ensures natural preservation.