The Botanist.

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22
Foraged Island Botanicals
The first and only Islay dry gin

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

Porphyra - wild nori

25th August 2017
by Roushanna Gray in Know Your Plants, Recipes, Real Food.

There are about 150 different types of Porphyra species growing around the world. Commonly known as nori, this is the same species of seaweed that comes wrapped around your sushi.
In South Africa our nori is called Porphyra capensis – capensis meaning “of the Cape” or “from the Cape”.
Nori falls under the red seaweed group and is highly nutritious, containing more protein than any land plant has to offer. It is usually found growing on the rocks in the intertidal zone, but nori is also farmed and used as a food crop in cuisine globally.
One of my favourite seaweed facts is that if you look closely at the edge of the nori leaves, they will either have a light green/yellow frill or a pink frill – the pink is the female and the green is the male!
A quick and easy recipe is this nori chip snack – quick to make and bursting with wild flavour.


NORI CHIPS
Ingredients:
Freshly harvested Porphyra species, well washed and rinsed.
1 tbs cooking oil of your choice – olive/coconut/canola/etc
Seasoning of your choice – sea salt/paprika/lime/cumin/etc
Method:
Spread the oil evenly onto a big oven tray, and place the nori in a single layer, filling the tray. Cook in the oven at 140 deg for about 8 mins or until the seaweed is crisp. Don’t overcook them as they can easily burn. Season afterwards (seasoning before going into the oven will aid the burning process) and serve with a dip or by themselves.


Seaweed

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