With its robust, salty taste, it’s no wonder dried dulse makes a great seasoning
Eating dulse seaweed whole is an ancient tradition in Scots and Irish culture. But it also adds a wonderful depth of flavour to your dishes and is rich in iron and protein, making it a nutritious choice if you're meat-free.
Small flakes ranging from deep pink to heathery purple
“A very rich, salty taste of the sea. But not the saltiness you associate with crisps, something deeper. I enjoyed it and it definitely added to the rich kale.”
"I found Dulse worked really well with spicy lamb casseroles, linguine, chilli, garlic and shellfish."
How do I enjoy Dulse seaweed?
Dulse has a natural, lingering smoky taste. It's delicious when generously shaken on dark green vegetables and rich, powerful meats.
For an extra savoury hit without the salt, use Dulse flakes to season steak or lamb chops before cooking, or stir into family favourites like spaghetti bolognaise and chilli before serving. Dulse is also perfect scattered on top of fish or mixed through crispy kale.
For an unusual salted caramel-style twist, try pairing Dulse with dark chocolate. Just combine a pinch of Dulse with the other dry ingredients in your brownie or truffle recipe.