Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

The thinnest seaweed like sea lettuce, Nori and dulse are dehydrated and reduced to flakes about 2mm large in order to be used as spices. The following Spices of the Sea-line is available:

3 flavors mix
A harmonious mix of 3 types of seaweed, 3 colours, 3 flavors.
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Sea salt with seaweed
Is the salt of choice
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