Harvested from the bottom of the frigid Icelandic coast, this wild oarweed kelp has a deep umami flavor and oceanic minerality. Use it to give any dish a salty and briny kick. It's for adding depth, savoriness and body to soups, for finishing meat and seafood dishes or as a salt substitute.  This kelp is dried and ground from wild Laminaria digitata kelp in a carbon-neutral facility powered by geothermal energy.