Algamar Kombu algae is a dry, wild Atlantic algae, of fleshy consistency, that lives in deep waters and can measure up to two meters. Large brown algae, living at an average depth of 12 m. Especially rich in alginic acid, of fleshy consistency, it is used in the kitchen to flavor or as another vegetable. Its glutamic acid softens legumes. It has a satiating effect and is rich in minerals, especially calcium and magnesium. It is recommended to prepare in the oven or cook Oven: Pre-cook for 5 minutes at 200ºC without soaking, or pass through a very hot skillet. For soups, vegetables, stews, tortillas, empanadas ... Cooked: 20 minutes in a pressure cooker or in boiling water for 1 hour, together with legumes (lentils, chickpeas, etc ...). If the white color appears in the algae, it is due to its own salts, which act as natural preservatives. Keep in a closed bag. ES-ECO-022-GA