Pacific Harvest

Yes. Pacific Harvest is a New Zealand seaweed company and a certified B Corporation. Its kelp, wakame and kombu are wild harvested from New Zealand's North Island.

The seaweeds that do not grow well here come from their natural waters: Atlantic dulse, sea lettuce, sea spaghetti and Irish moss from Europe, nori from South America and agar from India. Everything is tested for contaminants and packed in New Zealand, and each product page lists its origin.

Stick to the serving on the pack, because seaweed is naturally high in iodine and some kinds are very high. A single 0.2g serve of kelp powder provides about 1030µg of iodine, and a 125ml cup of kombu broth about 525µg. The upper level of intake for New Zealand adults is 1100µg a day.

Milder seaweeds such as nori, dulse and sea lettuce carry far less per serve. Every Pacific Harvest listing here shows the serving size and the iodine it provides. If you have a thyroid condition, or are pregnant or breastfeeding, check with your doctor before eating seaweed regularly.

The three Pacific Harvest themselves suggest as starters: Atlantic dulse flakes, Power of Three flakes and the citrus seaweed and sesame seasoning. All three are sprinkled straight onto food, so there is no soaking or learning curve.

Once you are used to them, wakame for soups and kombu for dashi are the next step.

Only the cut. Leaves are the whole dried seaweed, which you soak, roast or chop, and they suit soups, salads and wrapping food. Flakes are the same seaweed cut small, ready to sprinkle as a seasoning or garnish.

Dulse and wakame come both ways. Kombu comes as leaves, which are softer and milder, or strips, which are tougher and stronger in flavour.

Soak a kombu leaf or strip in water and let the flavour infuse, then use the liquid as a stock for miso soup, noodle broths and sauces. Pacific Harvest count one serve as about 125ml of made-up broth.

The fine white powder on dried kombu forms naturally as it dries and carries flavour, so do not wash it off.

Yes. Agar is a seaweed extract that sets liquids like gelatine but is plant based, so it suits vegan, vegetarian and egg-free cooking. Pacific Harvest's agar is odourless and flavourless, so it does not change the taste.

It needs to be brought to the boil to activate. Use it for jellies, panna cotta, cheesecakes, preserves and vegan ice cream, and follow Pacific Harvest's quantity guide.

Kelp Sea Salt is organic New Zealand sea salt blended with New Zealand kelp, which adds umami and naturally occurring iodine. Seaweed Salt is organic fine salt flecked with dulse and wakame, for colour and a gently smoky flavour.

Both are used exactly like ordinary salt. They are still mostly salt, so season to taste rather than using more.

The seaweeds, kelp seasonings and seaweed and sesame seasonings are made without animal ingredients and carry gluten-free claims. The seaweed and sesame seasonings contain sesame and soy.

Because seaweed comes from the sea, most products carry a may-contain warning for crustacea, fish or molluscs. That matters if you have a shellfish or fish allergy.