Meeres-Spaghetti (Riementang) Bio

Update: The new batch is ground finer than before. The dulse flakes are only approx. 1 mm in size. Atlantic dulse flakes from Ireland, organic & raw food quality 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. What makes our dulse flakes from Ireland special? The dulse seaweed comes from quality producers in Ireland. After harvesting, the wild-growing organic dulse is dried very gently and in raw food quality using a cold air drying system. They are then ground into 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 into the bags. For safety reasons, we ask you to briefly check the dulse flakes before eating them. Varying consistency (bite resistance) The consistency (firmness) of the 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 bite strength. How to use dulse flakes? Dulse has been traditionally harvested for generations and can be eaten straight from the bag (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 as well as lentil dishes or rice 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. 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

Organic Atlantic dulse leavesUpdate: The 40g bags are large, uncut leaves from Ireland. We only have a few bags left and are discontinuing this variant because it has caused confusion in the past. As an alternative, we have dulse flakes and dulse powder 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 can therefore be used in many different ways 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

Update: The new batch of dulse powder will be packaged on 6 February. In the meantime, we recommend the finely ground dulse flakes (approx. 1mm in size). Atlantic dulse powder (lobster seaweed, 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 coloured 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.