Food Find of the Week #4

I’ve been very naughty and missed a week of documenting my food finds… so next week I will deliver double helpings! This week’s food find is from The Sea-Spice Co who have created a range of super healthy seasonings made purely from naturally harvested, Celtic seaweed. Fiona Houston and Xa Milne, also known as the […]

I’ve been very naughty and missed a week of documenting my food finds… so next week I will deliver double helpings!

This week’s food find is from The Sea-Spice Co who have created a range of super healthy seasonings made purely from naturally harvested, Celtic seaweed. Fiona Houston and Xa Milne, also known as the sea spice girls, have established themselves as experts in seaweed foraging through their own book ‘Seaweed and Eat It: A Family Foraging and Cooking Adventure’, magazine columns and radio and TV appearances. Earlier this year they launched their range of sea~sons, and seem to be going from strength to strength!

I must admit to only having tasting the seasonings with bread and oil, and haven’t had a chance to try in a recipe yet. I’m really keen to try the pepper dulse, which is known as the truffle of the sea, sprinkled on top of seared scallops. The range also includes sea lettuce, which is bright green and looks a bit like parsley to be used as a garnish or towards the end of cooking. The dulse is a deep purple colour, and the tasting notes suggest a hint of smoked bacon and that it is strong and robust enough to pair with meat and game, almost like an anchovy equivalent. Shony flakes are a blend of seaweeds to be used as a table condiment and to add colour and flavour in cooking. Finally, Celtic Kombu provides an umami boost to dishes and can be used as a stock. I can’t wait to get experimenting!

Find out more by following @seaspicegirls on twitter, or if you fancy trying some, you can buy from the range at their online shop. Their website also gives some great recipes and suggestions for use, along with the story behind the company and some of their recent success stories.

I will update once I’ve had time to use some in a recipe, but for now I will keep dipping my finger into the pouches when I need a savoury kick!