Name: Dulse (Palmaria palmata) — a soft, chewy, red-purple seaweed that grows on rocks in the cold North Atlantic and North Pacific. It is sold dried, in flakes or whole.
Description
Dulse has been harvested and eaten for centuries along the coasts of Ireland, Scotland, Iceland, Canada and New England, where it was a traditional snack, eaten dried, as a chewy, salty treat, and added to soups, breads and chowders. In Ireland, it was a famous “dillisk,” sold at fairs, such as the Ould Lammas Fair in Ballycastle.
Dulse has a salty, savoury, slightly smoky flavour, and when fried in a little oil it crisps and tastes a bit like bacon, which has made it popular with vegetarians. It is rich in umami and minerals.
Main nutrition value
Dulse is a source of iodine, potassium, iron and protein for a sea vegetable, along with fibre, but also contains a lot of salt.
How best to be consumed
Dulse is eaten dried, rehydrated or fried.
- Eat the dried leaves as a salty snack, or sprinkle flakes onto soups, salads and eggs.
- Fry in a little oil until crisp for a smoky, bacon-like topping.
- Stir into soups, chowders, bread dough and sauces.
- Soak briefly to soften, and rinse to reduce salt.
- Keep dried dulse in an airtight container.
Overconsumption could cause…
Dulse is eaten in small amounts, with the main concerns being iodine and salt.
- Too much iodine, which can disrupt thyroid function, so heavy or regular intake is not advised for people with thyroid conditions, and in pregnancy a limit applies.
- High sodium in some dried and seasoned sea vegetable products.
- Heavy metals such as cadmium, lead and arsenic, which seaweed can absorb from seawater, so buy from reputable sources and do not eat large amounts every day.
- Possible effects on blood clotting from its vitamin K content, for people on warfarin, so keep intake steady.
Wikipedia — Palmaria palmata, used for origin, naming and history: https://en.wikipedia.org/wiki/Palmaria_palmata
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