Dulse Flakes - Red Seaweed - Can Be Eaten Raw Fried or Dried 3 oz-

Superfood Dulseâ€"Palmaria palmateâ€"is an alga which grows in the northerly Atlantic and Pacific oceans. It is entirely hand-harvested during the summer season, and has twice the nutritional value of kale.

An extraordinarily nutritionally vibrant food, dulse is also a wildly usable culinary addition, and can be cooked in a variety of ways, or eaten raw. Its smoky, slightly salty flavor is especially enhanced by pan-frying or sautÃing, which transforms its flavor profile to strikingly resemble that of fried bacon.

The salt-tinged flavor of dulse makes the dried flakes a natural for soups, egg dishes, salads, and baked goods. The natural rose color of this seaweed dries to a lovely dark red, giving it an additional appeal as a presentation enhancement. Its nutritional benefits are superfood-myriad, and include improved digestive health, thyroid regulation, red blood cell production, bone health, and memory.

As a new addition to the well-rounded kitchen, dulse flakes present a wealth of creative opportunities. They may be used as a topping for eggs and pizza, as a flavoring for dips and sauces, and in vegetable dishes for an added dimension. They mix beautifully with raw garlic, and a dose of the protein-rich flakes in chimichurri makes a delicious variation on an Argentinian classic.

A few other uses for dulse flakes:

Irish soda bread: dulse is frequently used in this traditional recipe to add a pleasingly soft saltiness to the texture while adding a bit of color. It also works very well in sourdough recipes.

Soups and stews: dulse is a nutritionally-rich substitute for salt, and adds a savory dimension to vegetarian and non-vegetarian soups and stews. Try dulse flakes in recipes that favor chickpeas, greens, carrots, and sweet potatoes.

Salads and dressings: dulse mixes well with bitter greens, and makes a terrific addition to vinaigrettes that also use a high sugar-content vegetable like beets.