Dulse Flakes Organic

Atlantic dulse powder (red algae) in organic & raw food quality We have been stocking a wide and high-quality range of organic Atlantic dulse for many years. This dulse powder from Ireland is the simplest form for detox smoothies. It can also be used to flavour food. We also offer dulse flakes from Ireland and dulse leaves cut from Galicia (Spain). Several sizes are available and you can benefit from graduated prices (5% quantity discount from 3 pieces). Atlantic dulse or lobster seaweed (Palmaria palmata) is a red algae, soft with a bite and a strong purple-red colour. It does not need to be cooked or soaked. This makes dulse a great snack or a flavourful topping for potato and lentil dishes as well as salads. In recent years, dulse has also become popular as an ingredient in detox smoothies. Dulse is extremely low in calories, fat- and cholesterol-free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. 10g of dried dulse is equivalent to around 100g of fresh dulse. Why use dulse powder Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavour and colour to any dish. It is also one of the few purple foods and purple is the colour of spiritual consciousness, the third eye. Irish dulse from wild collection Our dulse is collected wild in the west of Ireland at low tide and harvested by hand. With the help of a cold air drying system, the organic seaweed is dried very gently and in raw food quality. The leaves are then ground into powder. Variants: Due to the different consumption quantities and requirements, we offer dulse powder in 100g and 250g bags. The larger bag is approx. 16.5% cheaper. Use of dulse Dulse has been traditionally harvested for generations and can be eaten straight from the bag or used as an ingredient in smooties. Dulse is also suitable steamed over potatoes or crispy roasted as a snack or with salads and other dishes. As a raw food straight from the bag or in salads (can be rinsed beforehand if necessary). In soups and stews, ideal with pulses and cereal dishes. Add towards the end of the cooking time. Ingredients 100% organic dulse / lobster kelp (Palmaria palmata). Important notes Due to the high mineral content, we recommend a daily ration of 5g. Particular caution is advised for people with thyroid disorders due to the iodine content. These seaweeds may contain parts of crustaceans and grains of sand due to processing. Therefore, please check the leaves/flakes briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbohydrates 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gDietary fibre 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. Sea vegetables are an ideal substitute for salt in a wide variety of dishes.

Spirulina powder - the high-quality original from Hawaii (100% natural) What is spirulina? Spirulina is a single-celled, filamentous blue-green algae and one of the first life forms on this planet. Richer in high-quality protein (contains 18 amino acids) than any other food, the microalgae also contains a wealth of vitamins, minerals, important antioxidants such as SOD and phycocyanin, polysaccharides and the rare gamma-linolenic acid. Spirulina is at the forefront of the nutritional revolution. With its rich composition and ability to grow even under unfavourable conditions, the microalgae has great potential to become a food source that will help feed the world's population. By integrating spirulina into our diet, we are making a contribution to solving the food crisis. The effect of spirulina? Spirulina is a valuable food. The algae is incredibly rich, a "wholefood". It is believed to contain all the vital substances that the human body needs. The high density of vital substances brings vitality and well-being. The antioxidants can scavenge free radicals and highly reactive oxygen compounds and are therefore important for the maintenance and function of cells. The detailed nutritional values are listed below. What makes our spirulina powder special? Our Spirulina Pacifica has been cultivated in Hawaii for over 25 years(video with flight over the plantation) and is regarded as one of the highest quality spirulina in the world. In a special, oxygen-free drying system, the spirulina is dried very gently so that more nutrients and enzymes are retained - e.g. over 40% more ß-carotene and over 75% more zeaxanthin - than is possible with conventional drying systems. Spirulina Pacifica is grown in open ponds 20 cm deep, a few hundred metres from the Pacific Ocean. To fill the ponds, fresh water is mixed with seawater from a depth of 600 metres, which is rich in minerals and trace elements. The other most important substances for cultivation in terms of quantity are food-grade baking powder (sodium bicarbonate) and carbon dioxide. Food-grade fertilisers are also used. Paddle wheels move the water to provide the algae with uniform sunlight for optimal growth conditions and nutrient uptake. Spirulina from Hawaii is grown without pesticides or herbicides and does not contain any genetically modified organisms. Our spirulina is called Spirulina Pacifica and is a selected strain of Spirulina platensis that has developed over many years of cultivation in Hawaii. Spirulina Pacifica was intensively analysed by molecular biologists at the University of Hawaii. They identified new enzymes that were not found in other Spirulina platensis strains. Tips for use in everyday nutrition The powder is most often mixed with fruit and vegetable juices. Spring water is also very good and promotes maximum absorption. Spirulina can also be added to food like a spice to avoid loss of nutrients, but it should only be heated a little. Spirulina has a unique flavour that blends well with almost anything. If you are not used to the flavour of green foods, it may take some getting used to at first. If you find that your energy is running low during the day, take some spirulina with water and observe how your body feels 1-2 hours later. You will be amazed. Recommended intake Beginners and children: 1-2 g per day Adults: up to 3g per day It is recommended to start with 1 teaspoon (5 g) or slightly less and gradually increase the intake up to 10 g (1 heaped tablespoon) to avoid indigestion. Taking 1 tsp one hour before meals can help to reduce appetite. The dry powder absorbs water from the air, so the packaging should be tightly sealed and stored in a cool, dry and dark place Complementary product recommendations We recommend taking spirulina together with chlorella in a ratio of 2:1. Similar products Spirulina Hawaii Tablets | Spirulina Algae Powder from Taiwan | Spirulina Algae Tablets from Taiwan Recipes with spirulina Example: Heavy Metal Detox Smoothie 2 bananas 250g wild blueberries (frozen) or 2 tbsp wild blueberry powder 1 large bunch of fresh coriander Juice of 2 oranges 1 tsp spirulina Hawaii powder 1 tsp barley grass juice powder 1 small handful of dulse flakes Water as required More recipes here. Spirulina platensis: Nutritional values per daily portion (3g) Energy value 42kJ/10kcal Protein 2g Carbohydrates <1g Provitamin A (β-carotene) 2,715mg (57%*) Iron 5mg (36%*) Magnesium 15mg (5%*) Vitamin K (K1, K2) 40µg (40%*) Manganese 0.2mg (10%*) Sodium 50mg (3%*) Chlorophyll 19mg Phycocyanin 270mg Gamma-linolenic acid 32mg Carotenoids 13mg Zeaxanthin 3mg *of the recommended daily dose/Apport journ. recommandé Vitamin A and iron contribute to the normal function of the immune system and to normal cell division, vitamin K maintains the normal coagulation capacity of the blood. All information is subject to the usual fluctuations of natural products. The product is not intended as a substitute for a balanced and varied diet and a healthy lifestyle. Keep out of reach of children. The recommended daily dose must not be exceeded.

Atlantic organic dulse leavesUpdate: 20% discount on the current batch of dulse leaves in 100g bags with a best-before date of 30/09/2025. These are now cut leaves (approx. 2-3cm long) from the Spanish producer from Galicia (Atlantic coast). They are ideal as a topping for dishes and salads. For the detox smoothie you need a powerful blender (Vitamix category).The 40g bags are still with the large leaves from Ireland.We also have dulse flakes from Ireland and dulse powder from Ireland in our range. What is dulse? Atlantic dulse or lobster seaweed (Palmaria palmata) is a red algae, crunchy with a bite and a strong purple-red colour. It does not need to be cooked or soaked and is therefore very versatile in the kitchen. 10g of dried dulse is equivalent to around 100g of fresh dulse.Dulse is one of the easiest sea vegetables to use. It tastes mild and spicy and adds flavour and colour to any dish. It is also one of the few purple-coloured foods and purple is the colour of spiritual consciousness, the third eye. Why consume dulse? Dulseis extremely low in calories, fat and cholesterol free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. Dulseis extremely low in calories, fat and cholesterol free, rich in minerals as well as vitamin B6, fibre and protein. It has the highest iron content of all sea vegetables. What makes our Irish dulse leaves special? The dulse is collected wild in the west of Ireland (Donegal) at low tide, harvested by hand and gently dried (below 42° C). Please note: Due to the wild harvesting from the rocks, small shells or stones may adhere to the dulse leaves. The producer himself and we check the purity as well as possible when packing into the bags. For safety reasons, we ask you to briefly check the dulse leaves before eating them. Varying consistency (bite resistance)The consistency (bite resistance) of the dulse leaves can vary depending on the batch and season. This may be due to the time of harvest, the development of the individual plants at the time of harvest and the drying time. Dulse algae are wild-growing plants. They are generally harvested shortly before flowering so that the plants are still young enough to be sufficiently tender. Prolonged soaking or heating (boiling) reduces the bite strength. How to use dulse leaves? Thesedulse leaves are large dried leaves. They are best used as a savoury raw snack (eaten straight from the bag) and lightly chopped for various recipes. Due to their spicy aroma, dulse leaves are also suitable for steaming over potatoes, pulses and cereal dishes, for example. We recommend adding it towards the end of the cooking time. Prolonged heating (cooking) or soaking reduces the firmness to the bite. Dulse also goes well crispy roasted or lightly sliced in salads. It can be rinsed beforehand if required. We recommend the powder for detox smoothies. Important notes Due to the high mineral content, we recommend a daily ration of 5g. Particular caution is advised for people with thyroid disorders due to the iodine content. These seaweeds may contain parts of crustaceans and grains of sand due to processing. Therefore, please check the leaves briefly before consumption. Nutritional values per 100g / per 5g (portion) Energy 320Kcal/1340KJ / 16Kcal/67KJProteins 14.8g / 0.7gCarbohydrates 47.7g / 2.4gof which sugar 12.8g / 0.6gFat 2.56g / 0.1gof which saturated fatty acids 1g / 0.05gDietary fibre 7.9g / 0.4gSalt 5.4g / 0.3gVitamin B12 4.8µg / 0.24µgIron 23mg / 1.2mgSelenium 0.3mg / 0.01mgIodine 32mg / 1.5mg

Organic sea spaghetti (seaweed) - wild harvested from the Irish Atlantic Sea spaghetti is a gluten-free and very low-calorie alternative to normal spaghetti and, like normal spaghetti, is easy and versatile to use. A healthy substitute for salt and important for vegetarians as it is rich in iodine! Seaweed or sea vegetables in general have the broadest spectrum of minerals and trace elements of all foods. Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate the metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet. Organic sea spaghetti (Riementang) Sea spaghetti or seaweed (Himanthalia elongata) is a special sea vegetable. It resembles spaghetti, but tastes like seaweed. Much of the seaweed flavour disappears when soaked, making it as soft as pasta cooked al dente. Mixed with a tasty, warm sauce or pesto, you can quickly and easily create a very nutritious meal. Why we love sea spaghetti We like it because it looks and feels like pasta, but with a completely different flavour, which is no bad thing! Sea spaghetti is extremely low in calories and gluten-free. They are versatile, exceptionally nutritious and fun to prepare. Organic sea spaghetti from Algaran Our sea vegetables are collected wild in the north-west of Ireland (Donegal) and harvested by hand. With the help of a cold air drying system, the seaweed is dried very gently and in raw food quality. It is best to soak the spaghetti for at least 2 hours or overnight. During soaking, the spaghetti increases in volume and becomes soft, similar to al dente cooked pasta. Sea spaghetti is delicious with a tomato-pepperoni sauce with cashew cream or tomato sauce with garlic and parsley, for example. They also taste delicious with pesto. 40g of dried sea spaghetti make about 400g of soaked sea spaghetti.

Irish Carragheen Moss Irish carragheen moss is an algae that grows mainly on rocks along the Atlantic coast of Europe. It was first discovered near Ireland, hence the name. Why consume Irish moss? Irish moss is thought to contain at least 15 essential elements that are key components of the human body. Some of the elements found in the algae, which are present in impressive quantities: Calcium, potassium, iodine and vitamins such as A, D and E. The main health benefits of Irish moss are due to its high carrageenan content (up to 71%). This substance has been used for centuries as a traditional medicine to make medicinal teas and cough syrups to combat colds, bronchitis and even hangovers after excessive alcohol consumption. We appreciate that Irish Moss soothes the digestive and respiratory tracts and is excellent for sensitive guts and stomachs. Ideal food for sensitive people. Irish moss is the main source of carrageenan, which is used as a vegan thickening agent in many products and recipes and has recently been patented as an antiviral agent. It is the vegan version of gelatine and is widely used as a thickening agent in stews, sauces, jams and many desserts. We have used Irish moss in several dessert recipes and it works wonderfully to make them airy and light, and it reduces the large amount of nuts needed, which is often used in vegan recipes. It also contributes a large amount of minerals to recipes and is virtually flavourless. A perfect addition to smoothies. Last but not least, it is a very affordable and easy way to include many minerals in our diets that might otherwise go to waste. Irish moss for the skin Our personal experience is that it is very good for dry skin, including eczema and other skin conditions. We always keep a jar of Irish Moss nearby to use on our skin. What makes our Irish Moss special? The harvesting area is in Kilcar/Donegal in the north-west of Ireland. Harvesting is done by hand, with great respect and care for the marine environment. The harvested seaweed is rinsed on the shore and then dried at low temperatures to preserve its rich nutritional content. Our organic certification requires that all seaweed is harvested only from clean shores, free from contamination, that the seaweed is processed within just a few hours and that the harvesters work with the utmost respect for the marine environment. In addition, regular analyses ensure that all algae products are safe and healthy to eat. Algaran also guarantees with full documentation that their seaweed is only of local Irish origin, that it contains no heavy metals (contamination index), that processing temperatures never exceed 30°C and that it is freshly harvested (date of harvest is on the label). Interesting facts about Irish moss The Irish people used the seaweed during the Irish famine in the 19th century and since then its popularity has grown exponentially. Irish moss also grows on rocks on Jamaica's shores and its popularity on the island grew when the Irish brought their traditional use of the seaweed to the island. It is one of the most commonly used seaweeds. In Ireland, for example, it is traditionally used for colds and as a tonic in the cold winters, while in other countries it is also known as an aphrodisiac. Use of Irish moss | Recipe recommendation The basic jelly made from Irish moss contains all the minerals and nutrients of the plant and can be used in delicious desserts. The basic jelly is made as follows: Soak 20g of Irish moss in a bowl of cold water for 30-60 minutes and then rinse. Pour 9dl of water and the soaked Irish moss into a pan. Bring to the boil and simmer for 30 to 60 minutes. Stir from time to time to ensure the mixture does not stick to the bottom of the pan. The Irish moss will break into pieces and the mixture will become gelatinous. While the mixture is still warm, remove any fragments that have not yet dissolved and pour the gel into sterilised bottles and keep in the fridge. Use a spoonful in desserts, soups, stews, sauces, smoothies or dissolve in water for a soothing tea (add your favourite spices). It will keep in the fridge for several weeks. When it starts to smell slightly spicy, the mixture is spoilt and can no longer be used. Irish moss is also excellent to apply to the skin: for burns, chapped skin, eczema and cold sores. It is very often used in the natural cosmetics industry for its soothing and antiviral properties. Ingredients Irish Moss 100% dried algae Irish moss (Chondrus crispus), from certified organic wild harvesting. Nutritional values of Irish moss per 100g Energy value 552kJ/132kcal Proteins 11.2 g Carbohydrates 1.7g Of which sugar 0.04g Fats 1.4g of which saturated fatty acids 0g fibres 47.7g salt 0.4g All values are subject to the usual fluctuations in natural products. Storage: Store in a cool, dry and dark place.

Irish wakame - wild collections from the Irish Atlantic coast Irish wakame is an algae that grows mainly on rocks along the Atlantic coast of Europe. It was first discovered near Ireland, hence the name. The Irish people used the seaweed during the Irish famine in the 19th century and since then its popularity has grown exponentially. Why we love Irish wakame With its high calcium content, this seaweed is a great addition to the diet. The taste of wakame is quite acceptable by seaweed standards as it does not have a fishy flavour. Algaran Irish Wakame The harvesting area is in Kilcar/Donegal in the north-west of Ireland. All AlgAran seaweed is harvested by hand with great respect and care for the marine environment. The harvested seaweed is rinsed on the shore and then dried at low temperatures to preserve its rich nutritional content. Our organic certification requires that all seaweed is harvested only from clean shores, free from contamination, that the seaweed is processed within just a few hours and that the harvesters work with the utmost respect for the marine environment. In addition, regular analyses ensure that all algae products are safe and healthy to eat. Algaran also guarantees with full documentation that their seaweed is of local Irish origin only, that it contains no heavy metals (contamination index), that processing temperatures never exceed 30°C and that it is freshly harvested (date of harvest is on the label). Use of Irish wakame Lightly cooked as a sea vegetable or in sauces and soups. Ingredients Irish Wakame 100% dried seaweed Irish wakame (Alaria esculenta), from certified organic wild harvesting, IE-ORG-03 Nutritional values of Irish wakame per 100g Fat 1-2gCarbohydrates 46-51gProtein 9-20gVitamin C 10-50mgCalcium 1.167-1.29gIodine 16.5-27.5µgIron 5-12.6mgMagnesium 0.896mg. For detailed information see Wakame Nutritional Info

Seaweed for salad Sea vegetables in general Sea vegetables are wild plants of the ocean that grow on coral reefs and rocky coasts, usually in salt water. Sea vegetables are enjoyed in many coastal regions around the world and enrich most dishes with flavour and nutrients. Sea vegetables contain almost all the minerals and trace elements that the sea has to offer! In general, sea vegetables are an excellent source of calcium, iodine and sodium, a very good source of folic acid and magnesium and a good source of iron, potassium, vitamin B2 and B5. They also contain vitamin K and trace elements such as selenium and chromium, which are often lacking in land vegetables due to depleted soils. When consumed regularly and over a long period of time, sea vegetables are said to help regulate metabolism and energy levels, stimulate the immune system, promote regular digestion, purify the blood and support the endocrine glands - especially the thyroid gland. Sea vegetables are an ideal substitute for salt in the diet. Seaweed for salad This highly nutritious seaweed salad makes it easy to incorporate healthy sea vegetables into your daily diet. The seaweed salad contains Atlantic wakame, Atlantic nori, Atlantic kombu, Atlantic dulse and Atlantic spirulina. Why we love seaweed for salad We like them because you can simply add them to salads or vegetable dishes at the end of cooking without the flavour of seaweed being too noticeable, which is no bad thing! Seaweed is extremely low in calories and gluten-free. They are versatile and exceptionally nutritious. SamaraNatura seaweed Our sea vegetables are collected wild in the north-west of Ireland (Donegal) and harvested by hand. With the help of a cold air drying system, the seaweed is dried very gently and in raw food quality. Use It is best to soak the seaweed for one to two hours or overnight. Add to salads or vegetable dishes at the end of the cooking time.

Organic seaweed spice mix - 5-algae mix powder Update: The 40g tin is unfortunately no longer offered by the producer. As an alternative we can offer 100g refill bags. This highly nutritious sea spice mix makes it very easy to incorporate healthy sea vegetables into your daily diet. The sea spice mix contains Atlantic wakame, Atlantic nori, Atlantic kombu, Atlantic dulse and Atlantic spirulina. Sea vegetables are enjoyed daily as a staple and healing food on many coasts of the world. Small amounts add rich flavour and enhance the nutritional value of most dishes. They are a perfect substitute for salt in the diet. Our sea vegetables grow wild in the clean waters off north-west Donegal in Ireland and are harvested by hand. They are carefully monitored and gently dried using a cold air process. We work closely with our supplier Algaran for our organic seaweed seasoning mix and are the general importer of the Algaran brand for Switzerland. Use of organic seaweed spice mix As a raw food, add approx. ½ teaspoon of seaweed seasoning to salads and other dishes. In soups and stews, ideal with pulses and cereal dishes. Add towards the end of the cooking time as desired. Ingredients Irish wakame (Alaria esculenta)*, dulse/lap kelp (Palmaria palmata)*, Irish moss (Chondrus crispus)*, finger kelp (Irish kombu, Laminaria digitata)*, Irish spirulina (Ulva spiralis)*.* from certified organic originNote: These seaweeds may contain parts of crustaceans and grains of sand. Nutritional values Organic seaweed spice mix - 5-algae mix per 100g per 5g (portion) Energy Kcal (KJ) 148 (618) 7.4 (30.9) Proteins 11.3g 0.6g Carbohydrates 9.9g 0.5g thereof sugar 0g 0g fat 1.4g 0.1g of which saturated 0g 0g Dietary fibre 39g 1.9g salt 0.65g 0.03g Vitamin B12 4.4µg 0.2µg (9%*) Iodine 16.9mg 0.8mg (563%*)