Dulse (Palmaria palmata) is a red alga (Rhodophyta), which trypically grows on the northern coasts of the Atlantic and Pacific oceans. Dulse grows attached by its discoid, holdfast to the stipes of Laminaria or to rocks. It has a short stipe and the fronds are variable in colour, from deep-rose to reddish-purple and are rather leathery in texture.
Dulse is a well-known snack food. In Iceland, where it is known as söl, it has been consumed throughout the centuries, and is an important dietary source of protein, fiber, potassium, iron and iodine. Dulse is also a good source of vitamins and trace minerals, containing all trace elements needed by humans. Dulse is used as fodder for animals in some countries.
Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland the tradition is to eat it with butter. It can be pan fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.
Dulse is perfect in CHOWDERS, especially prized by vegetarians for its rich seafood flavor. It also goes well in any vegetable STIRFRY.
Dulse is considered a superfood because of its high iodine and potassium content, plus a long list of micro-nutrients and phytochemicals and for it's proven antioxidative properties.
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