Organic Sea Spaghetti
Sea Spaghetti is a brown seaweed, particularly rich in calcium and magnesium, that brings a beefy taste to stews, soups and casseroles, or a nutty taste to salads.
How to cook
You can just eat it raw. Straight from the bag in dried form it tastes surprisingly like biltong (beef jerky, so quite salty) and has that same awesome chewy texture.
If you soak it for about 30 minutes it will swell up to 5 times its size and weight, and turns a deep earthy green. It becomes soft with a slightly crunchy texture. Lovely in salads, or to add to rice dishes after cooking.
Boil & Steam
Boil it together with your ordinary spaghetti for 5-15 minutes, or instead of! Like spaghetti, it gets softer the longer you boil it. Alternatively, steam it for 20-35 minutes until tender.
When steamed, it remains firmer than when cooked.
To stir fry, first soak it in tepid or cold water for up to 30 minutes until it has increased in size and becomes soft. Cut it in chunks and stir fry it for 5-10 minutes on medium heat.
Soak in water for 15 minutes and deep fry it until crisp, which will take a few seconds, so keep an eye on it!
Fairly strong, shellfish-like when cooked. Mild when eaten raw and dehydrated.
Adds beefy flavour to soups and stews. Asparagus-like taste and texture when eaten raw after soaking.
· High in Calcium, Iodine, Magnesium, Manganese, Zinc
· High in Vitamin A, B2, B7, C and E
· High in Protein
· High in Fibre
· Low in Fat