SPIRULINA is a spiral micro-algae that has been around for 3 billion years. Low in calories, it contains high amounts of protein, antioxidants and gamma-linolenic acid and plenty of vitamins and minerals


Fresh or Frozen or in Dry noodles/flakes, the Spirulina can be eaten from the aperitif to the dessert.


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Our Spirulina is cultivated in a clean spring water with the best nutrients and free of pesticides or any pollutant. Moreover the Spirulina is protected from pollution by a greenhouse and the ponds where the Spirulina in cultivated are off ground and made of the highest quality HDPE (Hight Density Polyethylene) membrane from a Canadian brand and the only type of liner that is SAFE for food grade production. Our aim is to produce the best Spirulina in the most natural way because we feed our children with the Spirulina that we grow.

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All about spirulina

SPIRULINA is a spiral algae that has been around for 3 billion years. Low in calories, it contains high amounts of protein, iron, antioxidants (carotenoids, phycocyanin) and gamma-linolenic acid (from the omega-6 family).

Research highlights the antioxidant, anti-diabetic and immunostimulatory properties of spirulina, as well as its ability to reduce blood lipids. Having stimulating effects.

If you suffer from phenylketonuria, you must consult your doctor before starting a treatment.

• None at current doses. • People with phenylketonuria should seek Doctor advices because like all protein foods, it contains phenylalanine.
In some people, various symptoms such as gastrointestinal upset and headache can occur, especially when the starting doses are too high. To avoid these symptoms related to the detoxifying properties of spirulina, start with 5 to 10 g per day for a week and gradually increase the dose over the following weeks to ideally reach 15 to 20 g per day,
Unlike other blue-green algae, spirulina is not contaminated with toxins called microcystins. Check that the label bears the mention of "Spirulina" otherwise it is probably another species of cyanobacteria, for example Aphanizomenon flos-aquae which may be contaminated.

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