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Breton Kombu
Origin: Bretagne, France
Kombu is used to infuse broths, enriching and facilitating vegetables’ cooking and digestability.
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Sea Spaghetti
Origin: Bretagne, France
Sea spaghetti can be steamed or cooked like a vegetable.
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Seaweed Mix
Origin: Bretagne, France
Low in volume, these pieces of algae will rehydrate very easly.
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Wild Wakame
Origin: France
Wakame can be eaten raw, seasoned or rehydrated quickly.
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