What Is Dulse? A Buyer’s Guide to Wild Atlantic Dulse Flakes

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If you have come across dulse while searching for natural ways to add minerals to your diet, you may be asking: What is dulse, and is it worth adding to your pantry? Dulse is a red seaweed known for its naturally salty, savoury flavour. This superfood has been eaten for centuries and contains a range of beneficial minerals and nutrients.

This buyer’s guide explains what dulse is, how it is harvested and processed, and what it may offer nutritionally. It also covers how to use dulse flakes in everyday cooking, so you can decide whether they are right for you.

harvested atlantic dulse seaweed
Seaweed from the atlantic ocean on the beach
Boat harvesting seaweed

What Is Dulse and Where Does It Come From?

Atlantic dulse (Palmaria palmata) is a species of red algae that grows attached to rocks in cold coastal waters across parts of the North Atlantic. It is also commercially harvested in areas including Maine and Atlantic Canada, with wild dulse traditionally collected from rocks at low tide.

Dulse has a distinctive reddish-purple colour and a savoury, umami taste that some describe as similar to bacon when lightly cooked. This has led some people to call it vegan bacon.

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How Dulse Flakes Are Made

Dulse flakes are made through a process that generally involves three stages:

  1. Harvesting: Skilled harvesters collect dulse from the cold waters of the North Atlantic, typically selecting newer growth and leaving mature plants in place. This supports the natural regeneration of the seaweed beds over time.
  2. Drying: After harvesting, the dulse is spread out and naturally sun-dried rather than processed with high heat. Sun drying helps retain more of the seaweed’s natural mineral content compared to some industrial drying methods.
  3. Milling: Once dried, the dulse is milled into flakes. At this stage, some brands add fillers, anti-caking agents, or preservatives. Puresia’s Wild Atlantic Dulse Flakes contain a single ingredient, 100% wild Atlantic dulse, with nothing else added. 

What Are the Nutritional Benefits of Dulse Flakes?

Dulse is naturally rich in minerals, including iodine, potassium, calcium, magnesium, and iron. It also contains smaller amounts of other nutrients, including B vitamins and vitamin B12. The exact nutritional content can vary depending on factors such as where the dulse was harvested and how it was processed.

Because dulse can be a concentrated source of iodine among red seaweeds, it is worth being mindful of how much you consume rather than having large amounts at once. Iodine levels can vary between seaweed products, so it is important to follow the serving guidance on the product.

Dulse is a food, not a medicine, and it should not be used to treat, cure, or prevent disease. Anyone pregnant, breastfeeding, experiencing a thyroid condition, or concerned about iodine intake should speak with a doctor or qualified healthcare professional before regularly adding a seaweed product to their diet.

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How To Use Dulse Flakes in Your Diet

A question many dulse buyers have is how to use dulse flakes day-to-day. Dulse flakes are versatile and need no preparation.

Here are some simple ways to use dulse flakes:

1. As a seasoning

Sprinkle dulse flakes over soups, stews, pasta, or roasted vegetables in place of salt for a savoury, umami-style flavour.

2. In salads

Add a small amount to leafy greens, particularly when paired with lemon or tahini-based dressings, which complement dulse’s natural saltiness.

3. In smoothies

Blend a teaspoon into a fruit smoothie. The flavour is mild enough not to overpower naturally sweet ingredients like banana or pineapple.

4. In broths and stocks

Simmer dulse flakes into vegetable to add both flavour and mineral content.

5. In seasoning blends

Combine dulse flakes with garlic powder, onion powder, or chilli for a topping on crackers or roasted nuts.

A standard serving suggestion is around one teaspoon added to soups, salads, smoothies, vegetables, casseroles, rice dishes, or stir-fries. Essentially, any dish that would normally call for seasoning is a good fit for a sprinkling of dulse.

Choosing the Right Size for Your Needs

Puresia offers Wild Atlantic Dulse Flakes in three sizes, so you can choose based on how often you plan to use them:

Common Mistakes To Avoid When Using Dulse Flakes

As you get used to adding dulse into your meals, there are a few things worth keeping in mind:

  • Using too much at once: Dulse flakes are concentrated in flavour and minerals. Start with a small amount, such as half a teaspoon, and adjust from there, rather than seasoning heavily from the start.
  • Storing it incorrectly: Keep dulse flakes in an airtight container in a cool, dry place away from direct sunlight. 
  • Assuming all dulse products are the same: Some commercial dulse products include added salt, preservatives, or anti-caking agents. If you are buying dulse flakes for their natural mineral content, check the ingredient list and look for a product made from dulse alone.
  • Ignoring the iodine content if you have a thyroid condition: Because dulse is naturally high in iodine, anyone with an existing thyroid condition should check with a healthcare provider before using it regularly.
  • Expecting a strong seaweed taste: Dulse has a salty, savoury flavour with umami notes, rather than the taste you may typically associate with some other seaweeds.

Why Choose Puresia Wild Atlantic Dulse Flakes?

Puresia Wild Atlantic Dulse Flakes are made from sustainably harvested wild dulse. We work with an experienced producer who have spent nearly 20 years developing their methods for harvesting and preparing dulse. Here are some of the features of our dulse flakes:

  • Carefully harvested: Only new growth is harvested, allowing the dulse to continue growing naturally.
  • Sun-dried naturally: Dried in the sun to help retain its natural flavour and nutrients.
  • 100% pure and raw: Contains no additives, fillers, or artificial ingredients.
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Key Takeaways

So, what is dulse? It is a wild-harvested red seaweed that is dried and milled into flakes, providing a savoury flavour along with naturally occurring minerals. It’s simple to use, whether sprinkled over soups and salads, blended into smoothies, or mixed into homemade seasoning.

If you are ready to try it for yourself, explore Puresia’s range of Wild Atlantic Dulse Flakes and find the size that suits your kitchen.

What do dulse flakes taste like?

Dulse flakes have a savoury, umami-rich flavour with a salty finish. 

Are dulse flakes safe for people with iodine sensitivity?

Dulse naturally contains iodine, and the amount can vary between seaweed products. People with thyroid conditions or concerns about their iodine intake should speak with a doctor or qualified healthcare professional before regularly adding dulse to their diet.

Can I cook with dulse flakes?

Yes. They can be used during cooking or sprinkled over food as a seasoning.

How can I store dulse flakes?

Store dulse flakes in a sealed container or their original packaging in a cool, dry place. Keeping moisture away from the product helps maintain its quality. Follow the storage instructions and best-before date provided on the packaging.

What can I mix dulse flakes with?

Dulse flakes can be added to a variety of everyday meals. Try sprinkling them over salads, mixing them into soups and stews, or adding them to rice, quinoa, vegetables, stir-fries and smoothies.

Atlantic dulse flakes in a bottle
Atlantic dulse flakes presented on a plate and with packaging
Atlantic dulse flakes in packaging

REFERENCES:

Fleurence et al 1999, ‘Seaweed proteins: biochemical, nutritional aspects and potential uses’, Trends in Food Science & Technology, Volume 10, Issue 1, January 1999, pp 25-28. 

Galland-Irmouli et al 1999, ‘Nutritional value of proteins from edible seaweed Palmaria palmata (dulse)’, The Journal of Nutritional Biochemistry, Volume 10, Issue 6, p 353-359.

Ginneken et al. 2011, ‘Polyunsaturated fatty acids in various macroalgal species from north Atlantic and tropical seas’, Lipids in Health and Disease, Volume 10, Article number: 104

Harnedy et al. 2013, ‘In vitro assessment of the cardioprotective, anti-diabetic and antioxidant potential of Palmaria palmata protein hydrolysates’, Journal of Applied Psychology, volume 25, pp. 1793–1803. 

MacArtain et al. ‘Nutritional Value of Edible Seaweeds’, Nutrition Reviews, Volume 65, Issue 12, December 2007, pp. 535–543.

Morgan et al. 1980, ‘Review of chemical constituents of the red algaPalmaria palmata (dulse)’, Economic Botany, volume 34, pp.27-50. 

Mouritsen et al. 2013, ‘On the human consumption of the red seaweed dulse’, Journal of Applied Psychology,, volume 25, 25, pp 1777–1791. 

Nishida et al. 2020, ‘Efficient Extraction and Antioxidant Capacity of Mycosporine-Like Amino Acids from Red Alga Dulse Palmaria palmata in Japan’, Marine Drugs, Sep 30; vol. 18(10), p.502. 

Sun et al. 2014, ‘Effects of Increased Iodine Intake on Thyroid Disorders’, Endocrinology & Metabolism, Sep; vol. 29(3), pp.240–247.

Wang et al. 2010, ‘Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata’, LWT- Food Science and Technology, Volume 43, Issue 9, November 2010, pp 1387-1393. 

Yuan et al. 2005, ‘Extracts from dulse (Palmaria palmata) are effective antioxidants and inhibitors of cell proliferation in vitro’, Food and Chemical Toxicology, Volume 43, Issue 7, July 2005, pp 1073-1081.

Yuan et al. 2005, ‘Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro’, Food Chemistry, Volume 91, Issue 3, July 2005, pp 485-494.