Most seaweed is secreted with an exceptionally high content of carbohydrates, which promote digestion. Algae are also rich in calcium, iron, iodine, phosphorus and vitamins C and A. Seaweed is a valuable medicinal resource, a real pharmacy from the bottom of the sea. A variety of algae have a different structure, taste and aroma. For example, dried konbu has a pronounced taste, a specific "oceanic" aroma and a pleasant moist structure. And nori has a smoky light aftertaste and a subtle "oceanic" fragrance. Wakame, a popular soup ingredient, has a delicate aroma and refreshing taste. But the cantina has neither taste nor smell, is not able to choose the flavors and flavors of the products with which it is prepared. Perfumers use in their compositions the whole wide range of scents of seaweed, which give the aromas a "marine" note.
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