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	seaweed seasoned salt seasoning seatrout seaweed Seckel pear Sémillon Seville orange Definition: An important food source in many Asian cultures, seaweed is a primitive sea plant belonging to the algae family with origins dating back millions of years. Japanese cuisine employs different varieties (such as kombu, laver, wakame and nori) for many uses including soups, vegetables, tea, sushi and as a general seasoning. The Irish are partial to the seaweed known as carrageen, and agar is widely used throughout Asia. Seaweed is a rich source of iodine, an important nutrient. Many seaweeds also provide alginic acid, a jellylike substance that's used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups. See also dulse; hijiki; kelp; limu; wakame. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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