derives from dulse, a nutrient-dense red seaweed with a distinctly salty flavor. Manufacturers harvest the seaweed and grind dried dulse into fine powder, marketing the result as a condiment or dietary supplement.
Origins
Dulse grows on rocks within Northwest Pacific and North Atlantic intertidal and deep ocean waters. Its red, brown, and purple fronds extend from 30 to 300 millimeters. Harvesters collect dulse between June and September, sun-drying dulse before grinding the freshly dehydrated seaweed into reddish-brown powder.
Features
Consumers commonly use dulse powder as a low-sodium salt alternative in soups, salads, and stir-fry dishes. The seaweed bears a rich nutritional profile; every 100 g of dulse powder provides 21.5 g protein, 7820 mg potassium, 213 mg calcium, and 33.1 mg iron. Dulse also contains essential vitamins and minerals, including vitamin C, vitamin E, B-vitamins, zinc, copper and fluoride.
Identification
Dulse's natural shape, reminiscent of the human palm, inspired the seaweed's Latin name, Palmaria palmata. Other names for dulse include Sea Parsley, Dillisk, Creathnach, Duileasc, grannogh and Shell-dulse.
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