Kelp 1 article

Large brown seaweeds in the kelp group include Laminaria and Saccharina species, with kombu among the best-known culinary forms. Dried strips are used to flavor broths and soups, rehydrated kelp is eaten as a vegetable, and derived products include kelp noodles. Natural glutamates contribute strong umami. Kelp can be especially iodine-dense, so species and portion matter; it should not be treated as interchangeable with nori or other seaweeds.