Limu is also the Hawaiian word for algae. Limu played an important part in the ancient Hawaiian diet. It was used to add flavor to an otherwise particularly bland diet of kalo (taro), 'uala (sweet potato), and 'ulu (breadfruit). Limu, together with sea salt and mashed kukui nuts were the ingredients of 'inamona, a seasoning mixture much enjoyed by early Hawaiians. 'Inamona was used to season many dishes. It was the responsibility of women to gather limu in the tidepools while men would gather those kinds of limu that grew in areas of rough surf in the outer reefs. Limu is still enjoyed by Modern Hawaiians but has become increasingly difficult to find because of over-picking, pollution, and construction in watersheds. Many important kinds of limu grows best in brackish water where fresh water empties into the ocean.