Description
Truffle Seaweed (Vertebrata lanosa previously known as Polysiphonia lanosa) is a red seaweed with delicate fronds and similar flavor notes to white truffle mushrooms. A favorite of Northern European chefs for its distinctive mineral and slight iodine flavor, with the ability to stand in for truffles in just about any recipe.
Truffle Seaweed infuses well into fats such as olive oil, butter, or cream. It can be ground into a powder and sprinkled on steak or braised meats. It is delicious in mashed root vegetables or consomme, or used as an aromatic in cocktails such as gin and tonic. Fronds can be a garnish for pasta or seafood dishes.
With its strong flavor, only a small amount of Truffle Seaweed is needed to enhance a dish. Roast it at a low temperature in a dry pan to enhance the truffle flavor. It is best added at the end of the cooking process as too much heat can reduce its flavor.
With its high iodine content even a sprinkling of Truffle Seaweed provides a significant amount of this essential mineral.
Please note, Truffle Seaweed is a concentrated, potent natural flavoring used in very small amounts. It comes in 6 gram sized bags while our other whole leaf seaweeds are sold in ounces and pounds.
- Whole, dried
- Certified organic
- Responsibly-sourced, wild-harvest, North Atlantic sea vegetable
- Carefully dried at mild temperatures to preserve enzymes, nutrients, and the environment
Learn more about Truffle Seaweed:
What is Truffle Seaweed? The Ecology and Human History of Vertebrata lanosa
Other names for Truffle Seaweed
Often called wrack siphon weed, but the names ocean truffle, sea truffle, truffle seaweed, or truffle of the sea are becoming increasingly popular as more people learn of its culinary properties. V. lanosa has also been sometimes referred to as tandy or mistletoe of the sea. We prefer the common name truffle seaweed as opposed to truffle of the sea, which usually refers to pepper dulse, or sea truffle, which refers to truffle clams.