What is good Spirulina?
Not all spirulina are the same. Quality varies — in taste, smell, nutrients, and what one might call the vitality of the finished product. What you buy depends directly on how the spirulina was grown, harvested, and dried. And these choices are made differently by each producer.
The product's shape: a first reliable indicator
Unoxidised spirulina is first recognised by its shape. The twigs — also called petals — are a sign of artisanal drying that respects the living material. Slightly crisp, deep green, they dissolve gently in the mouth. Powder, tablets, and capsules can be suitable, provided you know how they were made. But when this information is absent from the packaging, it is often because it is a Industrial spirulina.
For artisanal spirulina powder, the test is simple: find out about the cultivation and harvesting methods. A serious producer will have these answers at hand.
Drying: where it all happens
After harvest, spirulina must be rapidly dehydrated. It is at this stage that quality differences become most pronounced.
At Akal, we dry our spirulina at temperatures below 42°C for 6 to 7 hours. This gentle drying process preserves all the nutrients — particularly phycocyanin, the blue pigment in spirulina, the content of which remains above 20% in our raw spirulina. The result: slightly crunchy strands, very mild on the palate, with that deep, sea-like flavour characteristic of live spirulina.
Industrial drying, on the other hand, works by atomisation – the same process used for milk powder. The spirulina is sprayed at a high temperature, well above 100°C. Its spiral shape literally explodes: under a microscope, the characteristic filaments of this cyanobacterium are no longer distinguishable – neither algae nor plant, but a living organism in its own right. Some nutrients remain, but assimilation is compromised. Many people poorly digest this oxidised spirulina – and the strong smell that some associate with spirulina often comes from this.
What to look for before buying spirulina
Some concrete questions to ask any producer:
- What temperature is spirulina dried at? Below 42°C, nutrients are preserved. Above this, degradation begins.
- Is spirulina certified organic? In France, the first Ecocert organic spirulina certification was obtained in 2014 by Akal.
- What is the form of the product? Twigs and petals are the closest shapes to raw spirulina.
- Where and how is it grown? A transparent producer will have these answers readily available. Otherwise, it's information worth seeking out.
Why choose French artisan spirulina
This is where it all happens. The production method directly impacts the benefits.
Industrial Spirulina (Import)
Spray drying at high temperature (>100°C).
Consequence: Nutrients are burnt/degraded. Strong/unpleasant taste and smell.
Often re-compacted into tablets with binders.
Heavy carbon footprint (transport).
Artisan Spirulina (Our Farm)
Gentle drying at low temperature (<42°C).
Consequence: Nutrients preserved (Raw Quality). Mild, crisp, and subtle taste.
Pure twigs and powder or cold-pressed tablets without additives.
Crown Court, French ecological production. Certification organic farming.
The spirulina farm opens its doors to you
1h30 of guided tour offered in the heart of the Bouquetot eco-domain, a jewel of the Pays d'Auge, 3km from the Côte Fleurie.
Discover our facilities, the history of spirulina, how it's harvested, its benefits — and observe it under a microscope.
The visit concludes with a Farm produce tasting with the producer or the team, who will answer all your questions and advise you according to your needs.
You will leave impressed.
Viewings available, no booking required, children welcome.
From 11 April to 1 November — Wednesday, Saturday, Sunday
and every day during the school holidays zones B & C. Always At 11 a.m.
