Kaipen is dried, deep-green sheets of an algae called “kai” in Laotian (sometimes spelt “khai” in English.) It’s made from freshwater algae, so it’s not seaweed, and therefore not as salty as seaweed, and has no fishy notes. The algae is harvested November through to February. It is let dry, then is mixed with tamarind…
Kaipen
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