DULSE SEAWEED

What is dulse seaweed?

The dulse seaweed (Palmaria palmata) is an edible red seaweed that grows on the shores of the North Atlantic. It has been traditionally used in the cuisine of countries such as Ireland, Canada, Iceland, and Spain. It has a slightly salty and umami flavor, with smoky and slightly sweet notes.

Properties of dulse seaweed

High protein content: It contains up to 25-35% protein, making it an excellent plant source of this macronutrient.
Rich in minerals: It provides iron, magnesium, calcium, potassium, and iodine, essential for the nervous and muscular systems.
Source of antioxidants: It contains vitamin C and carotenoids, which help reduce oxidative stress.
Good for digestion: Its high fiber content promotes intestinal transit.
Low in fats: It is a healthy option for those seeking a balanced diet.

Varieties of dulse seaweed

Although Palmaria palmata is the most well-known, within red seaweeds there are other varieties similar in taste and texture, such as Porphyra (nori) and Gracilaria, although they are not exactly the same.
Main producing countries

Countries with the highest production

• Canada (especially on the Atlantic coast)
• Ireland and Scotland
• Iceland
• Norway
• Spain (Galicia)
• France (Brittany)

Ways of consumption and preparation

Dulse seaweed can be consumed:

Raw: In salads, after soaking it for a few minutes.
Toasted: Its flavor resembles bacon when lightly fried.
In soups and stews: It is added directly to provide flavor and nutrients.
In powder: To sprinkle over dishes as a condiment.
In dehydrated snacks: They are sold in the form of chips or sheets.