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Spirulina - scrumptious or pond scum?


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Spirulina - scrumptious or pond scum?

rworange | Jun 8, 2007 09:09 PM

So there's an article about spirulina, a blue-green algae, and healthy-eating in Chow

What does it taste like and how do you use it?

The article linked to by Salon writer Ann Bauer seems to drift both ways as to the taste. In one sentence she gushes about it yet in other sections ... not so much.

Smoothies and as a popcorn topper seem to be the most popular uses.

Could you mix it in yogurt or oatmeal? How about in scrambled eggs for ... you know. Maybe added to bread recipes for St. Patrick's day? Is there anyway ot incorporate it into a recipe without having to meditate and chant 'om'.

Spirulina Balls based on Chakra bars

It seems that the Alain Ducasse Foundation has created a menu for astronauts to eat en route to Mars that includes spirulina gnocchis ... there's a photo ... the Martian bread with green tomato jam is quite impressive too.

Actually I skimmed a few recipes from the web and put them on home cooking. So actual recipes rather than hints would be better added in this link.

The above recipe link has info on how to grow your own artisan spirulina which says ...

"Those persons who cannot stand the taste and odour of spirulina most probably were once exposed to a low quality product. Good quality fresh spirulina is so bland it can replace butter on toasts and can enrich almost any dish"

So, I guess that is another question since it is unlikely I will grow my own ... what's the best brand of spirulina?

I mean if this stuff tastes good it could be the new marketing darling .... with companies throwing it in everthing to hawk their products. I mean, if Alain Ducasse can get on board, so to speak, this could rocket to popularity.

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