Palmaria palmata, also known as dulse, is an attractive red alga characterised by a flat, double-webbed blade (equivalent to a leaf for terrestrial plants), from which it takes its name. Its protein content (comparable to that of soybeans), its pleasant texture, and its sweet and iodine flavour make dulse a very usable alga as is or cooked in many food preparations.
Available in ORGANIC
- Sea vegetable
Palmaria palmata, also known as dulse, is a red alga of the Palmariaceae family. It is characterised by an attractive, flat, hard, doubly webbed blade (equivalent to a leaf for terrestrial plants), 20 to 50 cm (or even 1 m) in length.
It colonises the rocks at the base of the foreshore in areas of strong current. Dulse is one of the hand-picked algae that can only be harvested in Bretagne during a specific period.
Like wakame, sea spaghetti, nori and sea lettuce, dulse is one of the algae that are easy to cook.
– Colour: purple red, darker when cooked
– Texture: crunchy when raw, tender after cooking
– Taste: sweet and iodized, shellfish flavours
FORM : flakes
DOSAGE: 2 to 4 g / day
Raw, dulse can be eaten as is as a “sea vegetable”, julienned for a salad, to accompany raw vegetables, in a smoothie or in an algae tartar.
Cooked, its flavour is slightly stronger and can be used to flavour fish, meat, pan-fried vegetables, sauces or omelettes.
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