fbpx

Umami: Natures 5th Taste

Kelp powder is a both a seasoning and a supplement that I use regularly in my cooking. As a seasoning, I sprinkle a pinch or two on almost every meal I cook, much like I use salt & pepper. It has a subtle flavor that enhances the overall dish by activating “Umami” a savory taste known as the 5th flavor, the others being sweet, salty, bitter and sour. People respond to the taste of umami through taste receptors on the tongue. Umami balances and rounds out the overall flavors of the dish and marries them nicely creating a highly satisfying and tasty meal. Umami naturally occurs in slow cooked soups, stews and broths. It is the detection of glutamate, an important amino acid found in foods including meat, fish, vegetables and you guessed it … sea weed.

Iodine: The Metabolic Mineral

Kelp powder is also a great natural source of iodine. Iodine supports healthy thyroid function and aids in weight loss and weight management by supporting metabolic rates within the body. It regenerates skin cells and strengthens hair follicles resulting in healthier skin and hair. It aids the immune system by stimulating antioxidants and removal of toxins. Iodine reduces breast tenderness in women and can help reduce hypertension particularly in pregnant women. Iodine is a naturally occurring micronutrient that can be found in many foods such as cranberries grown close to the ocean, dairy products, eggs, prunes, salmon, shrimp, cod and dark chocolate. But one of the best sources is in sea vegetables such as kelp. Trace amounts can be found in sea salt depending on where it comes from. Iodized table salt contains ample amounts of iodine however, due to its anti-caking food additives, I don’t consider iodized salt an ideal source. Iodine is an essential mineral that many people are deficient in. It can be taken in the form of supplements but like most nutrients it is best derived from real food.

How to Use Kelp in Cooking

Dry kelp can be purchased from most health food stores. There are many varieties to try but my favorite is Kombu. Kombu is considered “The King of Seaweeds” due to its unique flavor and high nutritional value. Add just one 6-inch strip of kombu to any pot of soup, stew or beans. It is best slow cooked or pressure cooked as it takes time for the strip to break down. In most of my dishes it has nearly dissolved by the end of cooking time but if it is still in whole form, you can break it into to bite size pieces or remove and discard if you find the texture unpleasant.

My favorite way to use kombu is to create a powder from the dry strips or leaves. Simply take a handful of dried kombu and blend to a powder in a high-speed food processor or blender. I find the Vitamix creates the finest powder. Warning, kombu powder is very hard and can etch some plastic food processor bowls. It won’t hurt the performance of the bowl but it doesn’t look great. Once blended, allow the dust to settle, then pour into a small bowl. Keep the bowl next to your stove top with the salt and pepper and add a pinch to any dish while cooking or when serving. You can also add a pinch to smoothies for a little nutritional kick.