TaxonomyPhaeophyceae
old name
Carpacanthus cinctus
new name
Sargassum cinctum
USE: Carpacanthus cinctus
REFERENCES: Used as food in the Philippines and Vietnam, where the tender tops are used in salads, lining of pot when boiling fish. Anecdotal claims indicate that brown seaweed, S. cinctum has long been used by farmers to reduce insect pest populations in cacao and various vegetables.
