Fleur de sel 200 gr in ornamental jar

Ingredients: Green tea* (83%), wakame seaweed* (Undaria pinnatifida, 10%), lemon peel*, lemon and bergamot aroma. *Organic Origin: The Atlantic seaweed in this green tea is harvested by hand in the natural environment of the seaweed on the coast of Galicia (Bay of Biscay and Portuguese waters) Did you know that green tea comes from Japan and has gained enormous popularity in recent times. Use: Bring water to a boil and then let it cool for 1 minute. Add a teaspoon of tea (2 g) per cup (250 ml) and let it steep for 5 minutes. Enjoy a healthy but above all delicious cup of seaweed tea. Taste: A fresh, soft citrus flavor with a salty note of seaweed. You smell the sea, but you taste the sea! ADDITIONAL INFORMATION / ALLERGENS May contain traces of fish, crustaceans and molluscs. Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the 'best before' date stated on the package. Box is made of recycled cardboard. AVERAGE NUTRITIONAL VALUES for 100 ml tea Energy 6 kcal / 23 kJ Fatt of wich saturated  0,6 g 0,1 g Carbohydrates    of which sugars 0 g 0 g Proteines 0 g   Salt 0 g Iodine                                                 149 mcg (99% RI*) RI= Reference Intake

Salterra Samphire Salt BIO is 100% dried organic samphire, full of salty minerals from the sea and salt marsh. Spicy, fiber-rich salt substitute. More flavor with less salt. Packaged in a stand-up bag, convenient also for refilling mills. The bag is aluminum-free, made of biobased kraft paper. See also the video about "the green salt" low in sodium and rich in protein, fiber, zinc, potassium and vitamin B3: https: //youtu.be/dzFpc4HFCnk Organic samphire from Portugal All-natural, grown without artificial additives. Carefully dried to preserve the salty taste. Salty minerals from sea and salt marsh Marsh samphire absorbs salt from ocean and salt marsh soil, which is why it tastes salty Spicy fiber-rich salt substitute The salt Marsh samphire salt is not added, but is naturally in it. It contains relatively little "bad" salt (NaCl) and relatively many "good" salts, such as potassium, magnesium and calcium. Marsh samphire is a source of numerous other minerals (including iron, copper, manganese), protein and dietary fiber. Ingredients: 100% dried glasswort (Salicornia europaea) Origin: Portugal Usage: For salad, fish, shellfish, pizza and sauce, egg and many other dishes ADDITIONAL INFORMATION Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the 'best before' date indicated on the package. For more information on samphire: https: //www.zeekraalwijzer.nl Also available in convenient bottle with mesh cap Marsh samphire is a source of: potassium, chloride, calcium, phosphorus, magnesium, iron, zinc, copper, manganese and is rich in: potassium, chloride, calcium, magnesium average nutritional value per 100 grams Energy 277 Kcal / 1158 KJ Fats of which saturated fatty acids 0,41 g 0,28 g Carbohydrates of which sugars 56,9 g 4,4 g Dietary fiber 31,0 g Proteins 10 ,1 g Saltof which sodium 16,1 g 6,44 g  

Organic Agar agar for making all kinds of desserts, sauces, creams, soups, smoothies, cakes, jellies, mousse, jams, etc ... Agar agar is 100% natural. It is used in many products as a thickener or emulsifier. It is registered as an additive with E406 in the international Codex Alimentarius. Agar Agar can absorb a large amount of moisture. This can also be eaten as an intermediate dish or flat cake / flan. To do this, it is sufficient to season the still warm mass with sugar. The word agar-agar comes from Malay and means jelly. Ingredients: seaweed extract (knot seaweed / Gracilaria verrucosa). Origin: France Use Agar agar is also suitable for use in making jam (mixing agar agar with sugar), the base is 2 grams per half liter of liquid or 4 grams per kilo of fruit (ratio depending on the type of fruit. Two grams in half a liter of milk or water boiled for 5 minutes cools down to a jelly with a pleasant texture. Other suggestions: use agar agar with gelling, fish dishes or vegetables. Slimming: Agar has a satiety effect: because agar agar absorbs a lot of moisture, it swells in the stomach, causing a feeling of satiety earlier. 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. (see recipe under "Additional information") NUTRICIONAL VALUE FOR 100 G Energy (kj / kcal) 757 / 181 Fat (g) 0,2      of which saturated (g)     0 Carbohydrates (g) 0      of which sugars (g) 0 Fibers (g) 7,7 Protein (g) 0,1 Salt (g) 2

“There must be something mysteriously sacred about salt. It is in our tears and in the sea.” – Khalil Gibran, Lebanese-American poet Surprising mix of Celtic sea salt from Guerande with organic seaweed from Brittany (dulse, sea lettuce, nori). Rich in color, taste and fragrance. This 100% natural seasoning is delicious with fish dishes and comes in a handy salt grinder. Seaweed contains many valuable vitamins and minerals, vegetable proteins and fiber. It is also an important source of iodine. As a result, seaweed has a highly detoxifying effect. Organic certification ensures strict conditions at harvest. The seaweed is regularly tested for heavy metals and other unwanted contaminants and is dried at a low temperature, leaving the valuable composition intact. The salt mill has two grinding settings: coarse and fine. By default, the grain is set to fine, but by pulling up the grinder, it is possible to obtain a larger grain. Use: This very mineral-rich Celtic coarse sea salt with organic seaweed is a seasoning for many dishes. Delicious over lettuce, sauces, egg, potatoes and vegetables, but also as a marinade for fish, for example. As a salt water solution it is an ideal mineral booster. Sel gris, gray salt, is not only suitable for human consumption. Animals also benefit from extra minerals by adding this table salt to feed or drinking water. Or use it as fertilizer for house or garden plants or to mineralize the soil. Sel gris is even used as a toothpaste. Store at room temperature in a dry and dark place. Once opened, store in an airtight container and consume before the ‘best before’ date on the packaging. Allergens: May contain traces of shellfish Ingredients: Sea salt (90%), dried seaweed * (10% dulse / Palmaria palmata, sea lettuce / Ulva sp., Nori / Porphyra sp.) * Obtained from organic farming

Ingredients: dried seaweed* (kombu/Laminaria Ochroleuca) *of organic origin. Origin: Spain Laminaria, which means 'thin leaf' in Latin, has nearly 300 species, including kombu. These seaweeds are olive brown in color and can be very different in structure and number of leaves. Some have a single broad leaf, others have multiple leaves, some are narrow and flexible, others are bulky and almost leathery. Did you know that kombu was first mentioned in the Nihon Shoki (the Chronicles of Japan) in 797.  Kombu was probably used before, but because it digests fairly quickly, no remains have been found. Around 1400 a new drying technique was discovered; the seaweed could be stored for more than a few days and became an important export product of Japan's Tohoku region. With colonization and increased shipping capabilities, the use of kombu spread throughout Japan. Since this time (1800) kombu becamepopular in traditional Okinawan cuisine. The consumption of kombu per household in Okinawa is still the highest of all prefectures in Japan. In the twentieth century, a way to grow kombu is found and it becomes cheaper and more readily available. Taste : Natural flavor enhancer, with a characteristic, meaty taste. Toasted it tastes like bacon. Sweet and salty. Usage: All kelp/kombu weeds must be boiled before use. Let the flakes soak in warm water for 20-30 minutes, or boil the flakes until they are completely dissolved in the dish in which the seaweed is used. Use the kombu dried, fresh, frozen, roasted, pan-fried, pickled, boiled, stir-fried, marinated or candied. Use it with meat, or as a wrap for fish when you bake it in the oven or prepare it in a steamer. Use kombu in soups and sauces, or add it to the cooking liquid of your vegetables, rice and grains. When you cook kombu with your legumes, it ensures faster cooking and better digestion. Also delicious as a tea. The recommended dosage for 1 liter is 1 gram of dried kombu. Rich in iodine, calcium, potassium, magnesium, iron, sodium, chromium, protein, mannitol, phosphorus, alginate, fucoidan, laminarin, carotene, germanium, phytohormones, and the vitamins A, C, D, E, K and B complex. Recipe: Kombu General: When used daily, the recommended maximum dose is approximately 5 grams of dried 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 before the best before date printed on the package. The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural marine materials. The white color that can appear on the seaweed comes from the salt in the seaweed and provides a natural preservation. NUTRITIONAL VALUES PER 100 G Energy (kj/kcal)      745 / 179 Fats (g)                  0.5 of which saturated fatty acids (g)   0.1 Carbohydrates (g) 18 of which sugars (g) 0 Fiber (g)               34 Proteins (g)          9.2 Salt (g)                 5.1

Ingredients:  seaweed*: seaspaghetti, wakame, sea lettuce (53%), extra virgin olive oil*, pickles*, sunflower seed oil*, onion*, capers*, black olives, water, sea salt and spices* * = of organic origin May contain traces of molluscs, crustaceans and fish. Store at room temperature in a cool and dry place, keep refriggerated after opening and consume within 5 days.  Average nutritional values per 100 grams: Energy: 875 kJ / 213 kcal Fat: 21 g      of which saturated: 2,4 g Carbohydrates: 2,6 g      of which sugar: 0 g Fibre: 3,7 g Protein: 1,5 g Salt: 1,7 g