Dulse, also known as dillisk, is a red alga with the botanical name Palmaria palmata. It is known for its strong, savory, slightly nutty flavor, which is often reminiscent of a subtle bacon note.
Our dulse is harvested by hand in its natural habitat. It originates from the coasts of western Ireland and/or Brittany in the western English Channel.
After harvesting, the alga is carefully washed and then gently dried at low temperatures below 38 °C. No further processing steps or additional treatments are performed. Thanks to this minimal processing, the natural properties of the alga are preserved as best as possible, and its raw food qualityis maintained.
With its hearty, aromatic flavor, dulse is versatile and can be used for seasoning, refining, and as a special topping for salads, bowls, soups, pasta, or vegetable dishes.
