Sugar snapper (Laminaria saccharina)

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The sugar kelp, scientifically known as Laminaria saccharina, is a seaweed belonging to the brown algae group. This widespread algae lives mainly in the Atlantic Ocean, grows on rocks near the sea surface and can grow up to 3 metres long. Its distinctive features include a flat, broad and band-like thallus (a stem without roots or leaves) that extends at the free end, where it is often seen to be trimmed. The sugar snapper gets its name from its taste, which is similar to that of sugar.

The sugar snapper is not only attractive for its appearance, but above all for its nutritional and economic benefits. It is rich in vitamins, minerals and fibre, making it a valued dietary supplement. Its content of iodine and other trace elements makes it useful for people suffering from a deficiency of these substances. In the culinary arts, the sugar snapper is used to flavour soups, sauces or salads and is a component of many Asian dishes, especially sushi. In addition, the dried and ground form is used in the production of biofertilisers. Other uses are in the cosmetics industry, where it is used to make masks, creams and shampoos for skin and hair. Its ecological use is also not unimportant. Sugarcane is capable of absorbing CO2, which is why it is grown in carbon removal plants.