The Cornish Seaweed Company

06/08/2026

Which seaw**d should you choose?

It’s probably the question we’re asked most.

The truth is, there is no “best” seaw**d. It depends what you’re cooking.

Dulse is rich and smoky. Sea Spaghetti makes a brilliant gluten-free pasta alternative. Sea Salad is fresh and delicate, while our Mixed Flakes are an easy everyday all-rounder. Then there’s Sea Moss, which can be used as a gelatine-free thickener (think soups, stews and even panna cotta).

Swipe through for a quick guide to help you find the right one for your kitchen.

If you’re already using one of our glass Flaked Seaw**d Shakers, you don’t need to buy another when it runs out. Our home-compostable refill pouches are designed to top them up, so you can simply refill and keep cooking.

04/08/2026

An interesting read on "pink-zebra w**d" a tiny, pink-striped seaw**d found living on Cornish maerl beds that's just been confirmed as an entirely new species.

Prof Christine Maggs first spotted a fragment 40 years ago during her PhD and spent decades trying to track down enough of it to prove what it was, finally confirming it with DNA testing and adding it to the Natural History Museum's collection.

A nice reminder of how much is still being discovered in our own waters.

An ancient algae first spotted four decades ago will now join the collection of the Natural History Museum.

22/07/2026

It’s landed.

Organic Nori Flakes and Organic Dried Nori are now available on our website.

If you’ve ever eaten sushi, you’ve already eaten nori. It’s probably Britain’s most familiar seaw**d, but outside of sushi rolls, many people don’t realise just how easy it is to cook with.

Our Nori Flakes are ready to sprinkle straight onto noodles, rice, salads, soups and roasted vegetables. Our Dried Nori can be lightly toasted until crisp, torn into dishes or rehydrated and cooked.

Swipe to learn more about the two products, then see where this year’s harvest began.

Unlike some of our seaw**ds, nori has a very short season and doesn’t always return in the same quantities. It only grows in specific places along the Cornish coast, so every harvest depends on the conditions each year.

Every frond is hand-harvested, carefully washed and dried before making its way into these packs.

Available exclusively on our website while this year’s harvest lasts. 🌊

13/07/2026

The sea spaghetti harvest has been in full swing and we could not ask for better conditions 🌞.

Here’s a day in the life of our harvesting team when freediving for this beautifully versatile seaw**d that we eat on a weekly basis!

30/06/2026

Cooking doesn’t always need another main event ingredient, but rather a finishing touch.

A pinch of seaw**d flakes can change the whole feel of a plate. They bring a gentle savoury depth that works just as happily with toast and eggs as it does with fresh salads, grilled fish or warm new potatoes.

They’re one of those jars that seem to stay out on the worktop because they get used so often.

Hand-harvested around the Cornish coast. Gently dried. Ready whenever dinner needs a little something.

22/06/2026

3 ways dulse replaces pork.

1. Instead of bacon
Dulse & cheese on toast
Crispy, salty, smoky

2. Instead of lardons
Veggie gnocchi with dulse
Bringing the savoury, smoky note that lardons usually provide.

3. Instead of ham
Broccoli, pea purée & dulse pizza
The rich umami flavour of dulse pairs beautifully with the sweetness of peas.

Dulse has a naturally savoury, smoky flavour that makes it an easy addition to dishes that would traditionally rely on bacon, ham or lardons for depth.

Have you tried cooking with dulse yet?

18/06/2026

A small handful of photos, but they tell the story rather well.

A morning spent harvesting dulse and kelp from the Cornish coast. Clean waters and rocky coves. Buckets filled with deep red and golden fronds fresh from the sea.

Then, a little later, those same seaw**ds finding their way into the kitchen in some form or another.

For many of our customers, dulse is where cooking with seaw**d begins. It’s super easy to use, surprisingly versatile and brings a rich savoury depth to all sorts of dishes.

Our cookbook was created to make that first step feel a little easier, sharing simple recipes alongside the stories, places and people behind the harvest.

This butterbean stew is one of our favourites (although not from our cookbook, but we thought we’d give it a shoutout, as beans seem to be very in vogue right now!)

Simple ingredients, cooked slowly, with a little dulse (whole or flaked) stirred through, or popped on top.

29/04/2026

Some seaw**dy bowl inspiration 💡.

For us, using seaw**d on pretty much a daily basis is a no-brainier.

When we’re not using it as the main event on the plate, it’s so simple as a sprinkle to add umami to the plate - just as you would add your salt and pepper as seasoning.

We’ve started publishing new recipe content to our website lately (this is content that is seperate from our cookbook “The Seaw**d Cookbook”) so if you’re looking for new weekly recipes, head over there 👉.

We also recommend “The Seaw**d Cookbook” if you’re new to seaw**d, as it includes guides and properties of edible seaw**ds, and cooking tips as well and recipes.

22/04/2026

It’s Earth Day, and it feels like a day to be positive about our marine ecosystems, but to acknowledge that’s progress is mercurial - there’s always going to be more to get done if we want our waters to be a hapoy and healthy home for its living tennats.

We’ve backdropped some marine wins and stats against these absolutely exceptional photos of our harvesting process by the superbly talented .camera. Do check out his work.

**d

12/04/2026

Toast is a vessel for pretty much anything (even seaw**d!)

Here we have some seaw**d toast inspiration for you, all delicious and all benefitting from extra nutrients thanks to the presence of seaw**d.

- Mushroom, three cornered leek, dulse flakes sautéed in butter.
- ⁠Sea Spaghetti, beef tomatoes (from Mr Ragamuffins) spring onion, rubbed garlic on the toast.
- ⁠Ocean Greens sautéed in butter and chili flakes, goats cheese, capers, Cornish Seaw**d Pepper.

The Ocean Greens fried in butter are so tasty on their own! We’ve also included a little clip of the sea spaghetti in the pan - it goes from black (in its dried packaged state) to bright green when cooked) which is quite cool!