Portieria

Portieria hornemannii

seaweed

A red to orange seaweed with flat branches spreading in a single plane, twenty centimetres at most, with a strong smell, eaten in salads.

Origin

Tropical Indian and Pacific Oceans

Season (United States)

all year round

Preparation

It is washed several times in fresh water to remove sand and salt, then eaten raw or blanched for a few seconds.

Molecules

Seaweed polysaccharides · Iodine

Did you know?

Up to a third of its dry weight is carrageenan.