Dulse Seaweed Leaves – 150g

US$42.96

Dulse can be used with almost anything – soups, stocks, seasoning, stir fries, salads, wraps, pasta, noodles, potatoes, smoothies, drinks. Dulse leaves and flakes are a seaweed pantry staple because this seaweed is so versatile. Depending on how it is used it can take on different flavours – some claim it tastes like bacon.

Dulse is high in protein, offers a good source of minerals and trace elements including iron, magnesium, potassium, contains vitamins A, B12, C, & E plus Omega 3 fatty acids. It’s relatively low in sodium.

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  • Sustainably harvested
  • Processed in approved food grade facilities
  • High in nutrients
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Description

What is Dulse seaweed?

Dulse (Palmaria Palmata) is a red algae that grows in the North Atlantic and Pacific oceans.  It has a pleasing deep red, browny purple colour (similar to red wine), and the leaves a leather like texture.

Pacific Harvest offers Dulse leaves and Dulse flakes which provide great colour and interest to any dish they are used in. Dulse is very versatile, so if you are just starting out with seaweed in your diet, there are lots of options!

What are the health benefits of Dulse seaweed?

Many see Dulse as the next kale!

Dulse is an excellent source of minerals (up to 36% of dried weight), vitamins and trace elements. Dulse is especially high in iodine, potassium & iron, relatively low in sodium and high in potassium.

Dulse is useful if you are on a low sodium diet as you can enjoy the saltiness with relatively lower sodium.

Dulse is rich in vegetarian protein (up to 20% dry weight), and best absorbed when eaten with fermented food.

Dulse has excellent fatty acid ratios, playing an important role in the prevention of inflammatory, cardio-vascular and nervous system disorders.

Dulse has some of the nutritional qualities of the  brown seaweeds, like alginic acid (detox heavy metals & radiation isotopes) &  glutamic acid (umami) which is said to aid digestion & mental capacities.

Dulse has been used as food & medicine for centuries, traditionally prescribed for scurvy, goiter & malnutrition.

How do I cook with Dulse seaweed?

Eat Dulse straight from the bag, or heat at low heat for a nutritious snack. Dulse seaweed does not need to be rehydrated.

The flavour of Dulse can change depending on how it’s used. Eaten raw it can taste salty, dried or roasted it can taste smoky or like bacon. Boiled or sautéed, Dulse can taste like anchovy.  It has an umami flavour

Dulse is fantastic as a garnish for soups, salads, pesto, sandwiches or herb butters. Fry Dulse on a low heat with coconut oil to make Dulse chips.

Download these recipe ideas for Dulse

Don’t cook Dulse for long as it will fall apart. Heat at lower temperatures.

Where is Pacific Harvest’s Dulse sourced from?

Our Dulse is wild harvested in Ireland and dried naturally.  We test for contaminants.

Warnings – eating Dulse seaweed.

Dulse has high levels of potassium so use with professional advice if you have compromised renal function.

Dulse is moderately high in iodine. Seek professional advice before eating dulse if your thyroid health is disrupted.

We check all our dulse by hand before we pack it but as it’s a wild harvested product, there may from time to time be sand or a shell in the fold of the seaweed. Please check carefully before you eat there are no surprises!

Additional information

Weight.17 kg
Dimensions24 × 15.5 × 8.6 cm