Irisch Wakame Bio

Atlantic dulse flakes in organic & raw food quality Update: Last bags from our Spanish supplier with the large (1-3cm) dulse flakes -> right on the picture.The new batch of dulse flakes is again from the Irish producer with the smaller flakes (0.5-1cm) -> left on the picture. 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 can therefore be used in many different ways in the kitchen. 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 consume 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. Two different varieties To ensure availability, we currently have dulse flakes from two different producers in our range. The ones from Ireland are currently sold out. Both dulse varieties are dried very gently and in raw food quality after harvesting using a cold air drying system. What makes our dulse flakes from Spain special? The dulse seaweed comes from the Atlantic coast of Galicia, in north-west Spain. Sustainably harvested by divers, the wild-growing organic seaweed is packed in 100g bags. These flakes are 10-30mm in size and softer than Irish flakes. Please note: Due to the wild harvest, small mussels may adhere to the dulse leaves. The producer himself and we check the purity as well as possible when packing in the bags. For safety reasons, we ask you to check the dulse flakes briefly before eating them. How to use dulse flakes? Dulse has been traditionally harvested for generations and can be eaten directly from the bag (can be rinsed beforehand if necessary) or used as an ingredient in smoothies (e.g. for detox smoothies). They are also suitable as a topping for salads, sandwiches and lentil dishes.Dulse is also suitable steamed over potatoes or crispy roasted as a snack and other dishes. In soups and stews, ideal with pulses and cereal dishes. Add towards the end of the cooking time. Varying consistency (firmness to the bite) The consistency (chewiness) of dulse flakes can vary depending on the batch and season. This may be due to the time of harvest or the development of the individual plants at the time of harvest. 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 firmness. Ingredients 100% Dulse/ Lappentang (Palmaria Palmata)** from certified organic origin 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

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). We also have dulse flakes from Ireland and dulse powder from Ireland in our range. The 40g bags still contain the large leaves from Ireland. 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. How to use dulse leaves? Thesedulse leaves are large dried leaves. They are best used as a salty raw snack (to be eaten straight from the bag) and lightly sliced for various recipes. Due to their spicy flavour, 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 the Anthony William Heavy Metal Detox Smoothie. 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

Atlantic dulse powder (red algae) in organic & raw food quality In order to present the different dulse varieties more clearly, we have added dulse flakes, dulse leaves and dulse powder (this article) as separate articles. The powder is the simplest variant for the detox smoothie. 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 we love 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 foods and purple is the colour of spiritual consciousness, the third eye. To increase availability, we have been working with two different producers for a few years now. Irish Dulse Irish 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. Variants: Due to the different consumption quantities, 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. Varying consistency (firmness to the bite) The consistency (chewiness) of dulse leaves and flakes can vary depending on the batch and season. This may be due to the time of harvest or the development of the individual plants at the time of harvest. 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 firmness. Ingredients 100% dulse/lobed kelp (Palmaria palmata)** from certified organic origin 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.