What is the difference between laver and kelp

People who cook often question whether kelp and nori are the same substance. Nori is like a smaller and thinner version of kelp, but nori is specifically used to make soup, while kelp can be used to make a variety of foods when it is more mature. Actually, no, kelp and seaweed are completely different foods, and their effects are also different, so don't confuse them. This article introduces the differences between kelp and laver, let’s take a look.

Kelp is an aquatic plant belonging to the family Bufade in the brown algae family. It is wider and thicker than seaweed, flexible and flat like a ribbon, about one or two feet to thirty or four feet long, brown in color, and fishy in taste. It is an algae of the genus Laminaria and can be used as a ribbon for tying objects, hence the name kelp, also known as "fine kelp". Kelp is a lower plant. A kelp is a simple leaf-shaped algae with anterior, posterior, posterior, and posterior stems.

Nori, also known as "Purple Ying", "Zicai" and "Suocai", is a plant of the family Noriaceae. Nori is distributed all over the world and grows on rocks in shallow intertidal zones. Its growing season is from December to May of the following year. There are many types of laver, with more than 70 species discovered so far. The main varieties include "tan laver", "yezoe laver", "round laver", etc. [Morphological characteristics] Porphyra is also divided into three parts: leaves, petioles and holdfasts. The leaves of different species are different in shape and size. The thallus of Porphyra haitanensis is long and leaf-like, with a wide base and a gradually pointed tip. The leaves are thin and membrane-like, with a few wrinkles on the edges. The naturally grown ones are 30 to 40 cm long and 3 to 5 cm wide; the leaves of well-cultivated ones can reach 1 to 2 meters in length. The processed seaweed is dark purple and shiny.