Kelp

Kelp, known in Spanish as kelp seaweed or simply seaweed, is a type of brown seaweed that grows in cold, shallow waters, particularly along the coasts of the Pacific and North Atlantic Oceans. It is a popular ingredient in Eastern cuisine and is increasingly valued in international recipes for its umami flavor and multiple health benefits.

This seaweed is rich in essential minerals such as iodine, calcium, iron, and magnesium, in addition to containing B-complex vitamins and natural antioxidants. Thanks to its high iodine content, kelp helps maintain proper thyroid function, while its fiber promotes digestion and a feeling of fullness.

In Latin America, besides "seaweed," it is also known as kombu seaweed or simply kelp using its original English name, especially in recipes inspired by Asian cuisine. It is an ideal ingredient for broths, soups, salads, and stews, providing a deep, salty flavor that enhances other ingredients.