Superfood is better when fresh!
Fresh spirulina retains all natural anti-inflammatory and antioxidant potency levels, which are gradually diminished in dry form. It is easily digested and it has excellent organoleptic properties: taste, sight, smell and touch.
The biggest spirulina producers in Greece are based away from the demand, operating in manmade raceways. This geographical distance between production and demand makes drying a necessity.