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Seaweed Seasoning
Seaweed Seasoning is a modern British recipe for a classic seasoning made from a mix of dried sea lettuce, kombu (kelp) and pepper dulse that can be used as a flavouring in soups, stews and rice dishes or can be used as a flour additive and/or adulterant. The full recipe is presented here and I hope you enjoy this classic British version of: Seaweed Seasoning.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
1 jar
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
This is a rather unusual recipe that can be used both as a dry, vegetarian, replacement for Worcestershire sauce or
anchovy essence or as a four adulterant. The kelp (kombu) provides the glutamate for the umami flavour (the main reason anchovies give a full 'mouth feel') the pepper dulse gives a spicy pepperyness and the dried sea lettuce gives a 'green' quality that also makes this dry mix suitable as a flour adulterant. The recipe given here is enough for a large jar of seasoning, but can be multiplied very successfully as a flour adulterant
Method:
Ensure that all the seaweed ingredients are rendered to a fine powder then mix thoroughly to combine and store in an air-tight jar.
If you are going to use as a vegetarian replacement for a fish-based anchovy sauce then take 2 tbsp of the mixture and combine with 4 tbsp water to form a smooth paste (I also like to add 4 tbsp Tabasco sauce to mine).
