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Dulse (Palmaria), 100 gr.
Dulse (Palmaria) – 100g
Add colour, taste and texture with seaweed to your dishes and improve your health
The superfoods are now all over the world and they are no longer identified as a vegan-diet only. Every day, more and more people are starting to make changes in their lives by including organic ingredients, ecologic species, veggie milks and natural sweeteners to their consumption habits. In addition, some people include fresh fruits, more vegetables and why not? Some seaweed.
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A Viking secret: Dulse seaweed
You may have heard of the dulse seaweed because it has been building up a name in modern gastronomy. Its strong red color and wavy shape have crowned it as one of the most exclusive and elegant ingredients of high level cuisine. But it has been found that its use is not as recent. In fact, there are documents that indicate some older cultures -like Vikings and Celts- often chewed it because of its medicinal and nutritional powers.
After the nori seaweed, the Palmaria Palmata -its scientific name- is the most protean seaweed in the market. It is smooth to the palate and provides healthy carbs, fiber, calcium, vitamin B1, B2, C and -as most seaweed species- iron, phosphorus and iodine.
Using it in the kitchen is pretty simple. After buying your favorite format -dehydrated, powder, whole or scales-, look for some recipes to inspire from. The powder version will be perfect for soups, broths and shakes, but the dehydrated version will allow you to include it in any meal, from fish dishes to seafood pasta.
Once you include it in your daily diet, you will witness all its advantages. You can certainly bet on it!
Dulse (Palmaria) – 100g
100 g = Complement for 20 portions
Already known to the ancient Celts, its rich vitamin C content helped to prevent scurvy among ancient seafarers. It is also notable for its protein and exceptional potassium content. Reddish in colour, it brightens up salads and snacks, even without prior soaking. Its delicate flavour and aroma make it one of the best sea vegetables to eat raw or in soups.
Instructions for use:
• Uncooked: add to salads (cut into pieces and soak for 2 minutes)
• Cooked: for soups and quick dishes, just blanch or add towards the end of cooking. Vegetables, oatmeal soup, noodles, couscous, omelettes, polenta, millet, quinoa.
|of wich saturates||<0,1||g|
|of wich sugars||<0,48||g|