Ok, so spirulina isn’t exactly kelp. It’s technically Arthrospira platensis, a blue-green freshwater algae, but “a little cyanobacteria from my friends” didn’t have the same ring.
Up until the late 16th century, Spirulina was believed to have been harvested from Lake Texcoco by the Aztecs, who called it techuitlatl. Across the Atlantic, the Kanembu population along the shores of Lake Chad collected algae and dried it in the sun before mixing it into sauces, millet, beans, fish, or meat. European phycologists and botanists noticed its usage during expeditions in the middle of the 20th century, and in the 1970s, it gained popularity among researchers as a possible inexpensive protein source.
This blue-green algae, which arrived on my doorstep in a cheery orange package a few weeks ago, joins the cadre of superfoods with exhaustive beneficial qualities, if its proponents are to be believed. It is a source of B vitamins, iron, and dietary protein, making it popular in both its powder and pill forms. Some experiments have shown that spirulina increases the body’s production of cytokines, which fight infections and colds.
Other studies show that it worked as an antihistamine in rats and that it killed cancerous cells in chickens. However, experts are cautious about downing algae like Jacques from Finding Nemo.
Other doctors have noted that the benefits of spirulina are negligible at best, and that one would do better to eat a piece of fruit instead. Most of the warnings, however, center around the lack of regulation.
Spirulina isn’t currently regulated by the Food and Drug Administration, and because it grows on the top of water, it is highly susceptible to contamination. Sincerely hoping I wasn’t poisoning myself for the sake of a blog post, I spooned out some of my spirulina powder for a taste.
It has a similar odor to the wheatgrass I sampled before – and haven’t touched since – so I was a little wary. My powder was very finely ground and highly pigmented, like someone had crumbled up a blue-green chalk pastel. This did not help my poisoning suspicions. Despite their similar odors, however, spirulina and wheatgrass don’t share much in the way of taste. Mixed with a little bit of water, spirulina takes on a distinct seaweed flavor, unsurprising given its origins. Although I am a fan of all types of seaweed, especially when it’s wrapped around sushi, my fellow food adventurers were not so enthused. When I decided to mix up a salad dressing, I thoroughly enjoyed its tangy, briny taste, but my mother and sister were not so enthused.
I have included the recipe anyway, in case you get your hands on a big bag of algae!
2 tbsp. hummus
2 tbsp. rice vinegar
1 tbsp. water
2 tsp. lemon juice
1 tsp. spirulina powder
1/4 tsp. dill weed
1/4 tsp. onion powder
1/4 tsp. smoked paprika
a few drops of liquid sweetener, if desired.
Whisk ingredients together and pour over a grain salad (perhaps one with hemp seeds).
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