Seaweed

Seaweed, a term generally used to refer to numerous species of marine algae and plants, such as kelp and nori, is notable for both its ecological importance and its uses in various cuisines around the world. Morphologically, seaweed ranges from small, simple plants to large, complex structures. They commonly inhabit coastal areas, attaching themselves to rocks or other hard substrates in shallow parts of ocean water.

The scent profile of seaweed is distinct and can be quite potent, often influenced by its environment and species type. Typically, it carries a strong oceanic odor, underscored by a salty, briny essence reminiscent of fresh sea air. This marine fragrance is complemented by a slight earthiness and often notes of fish or other oceanic life, reflecting its organic and iodine-rich nature. When fresh, seaweed usually emits a more vibrant and pungent aroma, which can mellow slightly when dried, often used in cooking.

Cooked seaweed or seaweed used in food exhibits a more subdued scent, melding with ingredients to bring umami flavors, subtly enhancing dishes with its salty and slightly sweet undertones. Due to its unique composition and mineral content, seaweed can also impart slightly nutty or vegetal notes, adding complexity to its overall scent profile.