Dulse is a sea vegetable that has a fine distinct taste of seaweed. My teenage daughter and I really enjoy the flavor and generously sprinkle it on our salads. My sister, on the other hand, has tasted it and found it unpleasant. Dulse powder is worth trying for the nutrients alone. You may find that you either love it, or dislike it. If you dislike it, don't waste the powder, just add it to your garden or plants since they don't have taste preferences.
(Rhodymenia palmata), red seaweed found along both coasts of the North Atlantic; a salty confection made from this red algae is also called dulse. Shaped like the palm of a hand, it has the texture of thin rubber; both the amount of branching and size (ranging from 12 to about 40 centimetres [5 to 16 inches]) vary. Growing on rocks, mollusks, or larger seaweeds, dulse attaches by means of disks or rhizomes. It is commonly dried and eaten raw by North Atlantic fishermen; the flavour becomes evident after prolonged chewing. Dulse is eaten also with fish and butter, boiled with milk and rye flour, or as a relish. The gelatinous substance contained in dulse is a thickening agent and imparts a reddish colour to the food with which it is mixed.
(From the Encyclopedia Britannica)
Dulse contains calcium potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.
Usage of dulse:~ sprinkle on salad or add to salad dressings
~ add to soups, stews, chowders and casseroles
~ add to fish sauces for sea flavor
~ bake in breads
~ complements most cheeses, nuts and seeds,
potatoes, tomatoes, most seafoods, most fruits,
all salads, all sea vegetables
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