Culot seaweeds

Acanthophora spp., Chondrophycus spp. …

seaweed

Small red seaweeds, hand-picked: raw in salad, in vegetable soup, or dried then cooked with vegetables.

Origin

Tropical coasts; Philippines and Indonesia

Season (United States)

all year round

Preparation

It is rinsed several times to wash out sand and salt, then eaten raw in a dressed salad or cooked for a few minutes in a soup; dried, it is first rehydrated for ten minutes.

Molecules

Seaweed polysaccharides · Iodine

Did you know?

In the Philippines, culot covers several of these seaweeds at once.