The Arctic Pantry: Original Foods Grown in the Norwegian Sea
Meet four everyday foods with an unlikely secret. A pesto, a hummus and two curries, each built around Arctic kelp grown in the cold, clear sea of Arctic Northern Norway. They taste like the classics you already know, with a rounded, savoury depth that comes from the ocean rather than a spice rack. This is not seaweed as a health dare. It is seaweed as an ingredient you will actually reach for, made possible by one of the youngest and most exciting things happening on the Norwegian coast: kelp farming.
What is the Arctic Pantry?
The Arctic Pantry is our small range of original foods, each made with sustainably cultivated Arctic kelp as a starring ingredient rather than a garnish. Four flavours, one idea: take something familiar and let the sea make it better.
- Seaweed Pesto, savoury and green, with the most kelp of any jar we make.
- Sea Hummus, everything a good hummus should be, with a quiet depth from the sea.
- Green Seaweed Purée, a ready green curry on mung beans and coconut milk.
- Red Seaweed Purée, a warm red curry on a chickpea and coconut base.
Spread them, stir them, spoon them over pasta or rice. They are built for real weeknights, not special occasions.
What makes these foods different?
Two things, and they work together. The first is flavour. Blanched Arctic kelp brings a full, savoury roundness, the same quality that makes a good broth taste complete, without tasting of the beach. It is the reason a spoon of the pesto lifts a bowl of pasta, or the hummus tastes like it has been simmered for hours.
The second is the origin. These are among the first foods built on Norway's cultivated Arctic kelp, an ingredient that simply did not exist at this quality or scale a few years ago. A familiar food paired with an ingredient this new is a rare thing, and it is what makes the Arctic Pantry worth talking about, and worth tasting.
Why kelp, and why from Norway?
Kelp is one of the most resourceful crops on earth. It grows in the open sea with no fresh water, no farmland, no fertiliser and no feed. It takes what the cold Atlantic already offers and grows quickly, which is part of why it is drawing so much interest as a food for the future.
Arctic Northern Norway gives it exactly what it likes: clean, cold, nutrient-rich water and a vast coastline, alongside a young aquaculture industry that is learning to farm it beautifully. We grow our kelp on lines at Rødøy, on the Helgeland coast, and cook and can the food in Lofoten, all through our own ocean-farming company, PurSea. One value chain, from rope to lid. When you taste the Arctic Pantry, you are tasting a specific stretch of Arctic Northern Norway, and a brand new Norwegian industry finding its feet.
How do you use them?
Easily, and often. The pesto goes on sourdough, through pasta, or over roasted vegetables. The hummus is a dip, a sandwich spread, or the base of a grain bowl. The two curry purées are a hot meal in about ten minutes: stir a spoon or two through rice, noodles or vegetables and dinner is done. If you want a place to start, our seaweed pesto pasta and ten-minute green curry take ten minutes each.
Savoury, green, a little bit of ocean. Built on 32% blanched Arctic kelp, the most of any jar we make.
Everything hummus should be, plus blanched Arctic kelp for a quiet depth from the sea.
Mung beans and coconut milk with blanched Arctic kelp. Mild heat, real depth, dinner in minutes.
A warm red curry with real depth on a chickpea and coconut base.
And yes, they are good for you
They earn their place on taste first, but the nutrition is a happy bonus. Every recipe is plant-forward, brings a few grams of protein and fibre, and carries the minerals kelp is known for, all in a light, everyday package. Three of the four are certified vegan; the red curry contains fish sauce, so it is the one to skip if you avoid all animal products. We will go deeper on the nutrition, and the story of Arctic kelp, in future posts, one delicious piece at a time.
Frequently asked questions
What is Arctic kelp?
Arctic kelp is a cold-water seaweed, in our case Alaria esculenta, also known as winged kelp. We cultivate it in the clean, cold sea off Arctic Northern Norway, then blanch it and blend it into food. It is tender and mild, which is why it works in a pesto or a curry rather than only in a broth.
What do they taste like?
Savoury and rounded, not fishy. Kelp adds the kind of deep, moreish note chefs chase with stock and slow cooking. Most people are surprised by how much it tastes like the food they already love, only better.
Are they vegan?
The Seaweed Pesto, Sea Hummus and Green Seaweed Purée are certified vegan. The Red Seaweed Purée contains fish sauce, so it is the exception.
Where are they made?
In Arctic Northern Norway. We grow the kelp on lines at Rødøy on the Helgeland coast and make the food in Lofoten, through our ocean-farming company PurSea. From a Norwegian sea farm to your table.
Start with one of each
The Taster Pack has all four flavours in one box, the easiest way to find your favourite.
Try the Taster Pack, 249 NOK →Free shipping in Norway on orders over 349 kr.