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Seaweed, spices & more

Seaweeds, spices, condiments and other foods: composition, uses, quality, safety and storage.

Seaweed, spices & more · Nutrition & composition

Spirulina vs. chlorella: what is the difference?

Spirulina is a filamentous cyanobacterium; chlorella is a single-celled green microalga. Both can provide roughly 50–70% protein by dry weight, but chlorella has a tougher cell wall that often needs disruption for digestibility. B12 also differs: spirulina is dominated by inactive analogs, while some chlorella products contain active B12, with substantial variability.

5 min read

Seaweed, spices & more · Nutrition & composition

Ceylon vs. cassia cinnamon: what is the difference?

Ceylon and cassia come from different cinnamon species. Cassia usually tastes stronger and contains far more coumarin, while Ceylon is more delicate and has only low or trace amounts. Either can work for occasional culinary use, but people who consume gram-level amounts of cinnamon every day have a practical reason to favor Ceylon.

4 min read

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Seaweed, spices & more

Spirulina vs. chlorella: what is the difference?

Ceylon vs. cassia cinnamon: what is the difference?