Did you know?

Sea Grapes, are they really green caviar ?

Their name no doubt comes from their physical resemblence to beautiful bunches of little grapes. There are many varieties but 2 are popular as food, their colour range from bright green to bluish and olive green. They are a staple seafood in the Okinawan region where they grow; they can also be found in other parts of Asia and in the Pacific Islands where they are served with a mixture of fish & vegetables in coconut milk in a dish called kokoda or Nama in Fijian.

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Seaweed & Pulses – a match made in Heaven ?

Many people complain of difficulty digesting pulses, seeds & whole grains as a reason to eat them less frequently or avoid them altogether. Both seaweed and pulses are ingredients that should make a greater part of our diets because they have so much to offer nutritionally, but cooking either on a regular basis requires a little inspiration & motivation for most.But there is hope !! seaweed help make beans, grains & seeds cook faster and become more digestible and the colours involved in the pulse/seaweed combinations are a feast for the eyes !

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Seaweed, why eat them ?

It seems that seaweed has always been used by humans, with centuries-old recipes still used today.Although many people resist trying seaweed, seaweed connoisseurs are often made, not born. Many of us have acquired the taste already because of the popularity of Japanese sushi. The reality is that sea vegetables can be an unsurpassed complement to most meals for both taste and nutritional value even in Western cuisine. The secret is to know what other foods complement the taste of a particular sea vegetable. Different varieties of sea vegetables, like land vegetables, have widely different tastes and characteristics. Read on to find out about their many wellness benefits.

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Do you know how to use Agar ?

The best form of agar to use in cooking is the powder form. Read here to understand how to use agar successfully, it is very easy but like with gelatine, specific steps need to be followed to activate the gelling agent in agar.

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Agar – What Is It ?

Agar is a plant-based gelling agent that is not only more powerful than its animal counterpart, but is also colourless, odourless and flavourless.Read on to find out about Agar’s wellness qualities.

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Seaweed – What Are They ?

Sea vegetables, edible plants from the sea, are highly nutritious. I sometimes call them “THE OTHER SEAFOOD” because people mostly restrict seafood to the animal component. They are quite distinctive in their structure and chemistry and there is a great diversity among seaweed in appearance, texture, colour & flavour. Read on to get a basic understanding of these wonderful plants.

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