Algae is a general term for a large number of photosynthesizing organisms. It covers everything from single-celled microscopic algae and diatoms to very large and complex organisms like the giant kelp. Numerous algae play an important role in human diet around the world. All kelp, which are members of order Laminariales, are algae. For culinary purposes, algae are classified as vegetables.
Some important culinary algae include:
- Alaria
- Chlorella
- Dulse
- Fat choy
- Kombu, which is made from numerous species of kelp
- Laver
- Sea lettuce
- Spirulina
Alginin, a thickener used in ice creams, jellies, and salad dressings is derived from kelp, and carrageenan, a very widely-used stabilizer and emulsifier, is derived from carrageen moss, a species of red algae.