Eating dulse is an ancient tradition in Scots and Irish culture. It adds a wonderful depth of flavour to your dishes and is mineral and protein rich. Sometimes dubbed 'vegetarian bacon' it has a wonderful flavour that pairs well with seafood and leafy greens, tomatoes. Delicious as a seasoning for salmon or lamb.
|Small flakes ranging from deep pink to heathery purple|
|Iodine, potassium, magnesium, iron, protein, fibre|
|Deep umami savouriness|
|Coastal breeze with a hint of woody spices|