Nori seaweed snack teriyaki 10 g

Ingredients: White and black sesame seeds, sea lettuce (Ulva Rigida)*, Nori (Porphyra spp)*, Wakame (undaria pinnatifida)* and salt Origin: Galicia Spain Description:  Natural Furikake from Organic production with hand-harvested seaweed from Portuguese waters near Gaalicia Spain. Just hearing the name furikake might make you think you've never eaten it. But for anyone who has ever eaten sushi or other Japanese dishes, chances are you have tasted it at least once! It is used as a topping on many different dishes: as a seasoning for cooked rice, on (raw) fish, salad, noodle soup and also on sushi or in your poke bowl. What exactly is this versatile substance? We'll tell you all about it. Use: Sprinkle directly into prepared dishes, rice, pasta and many more recipes Allergens:  May contain traces of molluscs, fish and crustaceans. Reference value for nutrients. Approximately 26 g of product contains 150 µg of iodine AVERAGE NUTRITIONAL VALUE PER 100 grams Energy 675 kJ / 163kcal Fats 21 g of which saturated fatty acids 2.4g Carbohydrates 2,6 g of which sugars 0 g fiber 3.7 g Proteins 1.5 g Salt     1,7 g                                                            

“There must be something mysteriously sacred about salt. It is in our tears and in the sea.” – Khalil Gibran, Lebanese-American poet Gray Celtic sea salt is extracted by hand in the salt marshes of Guérande (Brittany, France). The salt is natural, unrefined and mineral-rich (including magnesium, calcium and iron). Ingredients: 100% sea salt. It is moist sea salt (about 6 to 7% moist sea salt). Use This very mineral-rich Celtic coarse sea salt is a seasoning for many dishes. Delicious as a marinade for fish, for example. Also ideal as a salt water solution as an additional mineral complex. Not suitable for refill in salt mill. Pure sea salt, without any processing This moist Celtic sea salt from the French Guérande is the most natural sea salt you can find. It undergoes no processing whatsoever. It is unwashed, unrefined and completely free of additives. This allows Celtic sea salt to retain its complex, full flavour and natural moisture. In short: natural pure sea salt like you won't find anywhere else. Manual salt extraction according to Celtic tradition Salt workers in the French Guérande region harvest the sea salt using the same methods as their Celtic ancestors. In the summer, at high tide, the first salt pans, the vasières, are flooded with seawater. In these first basins, the seawater comes to rest and all kinds of plant particles and grains of sand settle. The pure seawater then flows to a second basin for storage and evaporation by the sun. In a third type of salt pan, the œillet, the moist sea salt is then scooped up by hand. It undergoes no further processing. Natural purification Before the seawater reaches the salt pans, it flows through a series of brackish clay marshes along the Breton coast. These marshes have a purifying effect. Microbes in the marsh clay neutralise impurities in the seawater. Natural minerals and lower sodium content Celtic sea salt combines natural minerals from the sea with minerals from the clay along the salt pans. This results in sea salt with a light grey colour. The interaction of the seawater with the acidic clay also causes the sodium chloride content of the seawater to decrease slightly. As a result, Celtic sea salt contains less sodium than other types of salt. Because it does not undergo any processing, all the healthy nutrients in Celtic sea salt are preserved. Sel gris 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.  

Fleur de sel is less salty than fine table salt or gros sel and some people even taste the minerals from the sea. But fleur de sel is above all about the crispy texture. Crispy on the outside but melting on the tongue, which gives gradually releases the salty flavor. Try Fleur de Sel on raw vegetables, baked potatoes or a baked piece of meat and you don't have to be an expert to be impressed by fleur de sel. Fleur de sel, the"Rolls Royce" amongst the table salts, is a culinary table salt in a decorative jar of recycled glass. Fleur de sel from Guerande (South Brittany, France) stems from the close cooperation between nature and the ancestral ability of the "paludier". On a few summer evenings, after the warm hours on the sun-drenched plain, the paludier 'plucks' the rare Fleur de Sel, which has crystallized on the surface of the salt pan. Simply dried by the sun, this salt, which is naturally rich in minerals (magnesium, calcium, potassium), will elevate the taste of both the simplest and finest dishes. Also available in a 125 g refill pack. It is very simple for the French. A cooking enthusiast needs 3 types of salt: - gros sel (coarse sea salt) for the cooking water for vegetables, pasta, rice or potatoes (preferably 'gros sel gris' = unprocessed sea salt) - fine table salt for sauces, ragouts or other dishes - fleur de sel for re-salting after cooking and sprinkling raw vegetables, butter, chocolate, etc. Because the texture is special with this salt, it is a shame to use fleur de sel during cooking. Sprinkle it over a ready-made dish or a fresh product at the last minute. That can also be sweet, fleur de sel is delicious on caramel or chocolate for example. Artisanal, honest and pure nature! Manually and traditionally extracted Creamy soft in taste Sun dried, unprocessed and without additives Naturally pure and mineral rich Less sodium than regular sea salt Ingredients: 100% sea salt. Content: 200 grams.

Prepare according to the directions and eat as a single or main course. Delicious with mussels, cockles and cockles.  Use In a saucepan on the stove, put 15 g (2 tablespoons) of olive oil, add the contents of the bag and simmer for 15 seconds. Add 800g water (preferably hot) and cook over medium heat for 15-18 minutes. Stir to prevent sticking and add more water if necessary. Let rest for 1 minute and serve. Raw mollusks (mussels, cockles, cockles, etc.) can be added 3 minutes before cooking the rice. You can also add shellfish (shrimp, crayfish, shrimp, etc.) fried for 2 minutes before you finish cooking. Adding wild asparagus and Parmesan cheese, you get new dishes with more nuances. Ingredients:  Carnaroli rice (89%), mushrooms (8%) (Boletus edulis and Lentinula edodes, in variable proportions), poultry stock (salt, wheat starch, flavor enhancer -monosodium glutamate-, sugar, maltodextrin, defatted soybeans, flavors -egg, milk, wheat, chicken, onion, chicken fat, olive oil, acid -citric acid, spices, celery, potato, leek and carrot) and spices. General: The recommended dose 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 before the "best before" date printed on the package. Contains gluten (wheat), soy, egg, milk and celery. 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 a natural preservation. NUTRICIONAL VALUE FOR 100 G Energy (kj / kcal) 1481 / 349 Fat (g) 1,8      of which saturated (g)     0,4 Carbohydrates (g) 73      of which sugars (g) 1,4 Fibers (g) 2,5 Protein (g) 8,8 Salt (g) 3,7

Ingredients: Water, 28% mushroom*, carrot*, onion*, salt, olive oil*, yeast extract*, coriander seed*, black pepper*, bay leaf*, thyme*, allspice*, turmeric*, kombu*. * of organic origin Allergens: Contains celery. Suitable for vegetarians and vegans. Average nutritional value per 100 ml: Energy:   20 kJ / 5 kcal Fat:   <0.3g of which saturated:   <0.08g Carbohydrates:   1g of which sugar:   0.06g Protein:   0.25g Salt:   0.69g