Karengo is a delicate cellophane-like indigenous sea vegetable, the wild Nori from NZ. Its purplish colour is characteristic of the Pacific, the Atlantic varieties are greener. It is hand- sustainably harvested from the rocky shores of the South Island of New Zealand. Karengo is rinsed in clean sea water to rid it of most debris then dried by the natural action of the sun and wind. It is then cleaned again by hand before packing. Pacific Harvest Karengo’s natural goodness will last for many years if stored in a cool, dry place away from direct sunlight.
Pacific Harvest Broad Leaf Karengo is an alternative to the Premium Pacific Harvest Karengo. Broad Leaf Karengo grows in the colder South Pacific regions. Harvesting of Broad Leaf Karengo is done in New Zealand, but any limit on local supply is made up through import of the seaweed from South America. Broad Leaf Karengo has a more robust taste and texture than the premium Pacific Harvest Karengo, but has nearly identical nutritional benefits and culinary uses. Karengo preserves itself naturally, nothing is added.
Karengo Fronds are bite-size pieces that can be used as a snack straight out of the bag or used as a garnish for various dishes.
Karengo is high in vegetable protein (the highest of most seaweed, up to 40% dry weight) and fibre, Vitamins A, B12, C and E. Also is a good source of iron, zinc and essential amino acids. Karengo can be enjoyed in large amounts without exceeding RDI for iodine.