Dulse Leaf Cut & Sifted

Dulse Leaf Cut & Sifted

[ 621 ]
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per 1/4 Pound
Quantity:  
$8.00 
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per Pound
Quantity:  
$20.00 

Dulse leaf, also known as sea lettuce, is a species of red algae harvested from the Atlantic and Pacific coasts. It is promoted as a nutritional supplement because it is abundant in protein, fiber, iron and vitamins C, E and B complex, as well as essential trace minerals.

Sprinkle dulse leaf liberally into smoothies, raw salads, cooked vegetables, dips, sauces, soups and stews.

kosher certificate information

a.
quick look

information at a glance
approximate cups to one pound11
origincanada
active compoundsDulse contains calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.
plant part usedleaf
processingcut & sifted

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container away from direct light, heat and humidity.
appearance & aromaDark red and green flakes with a mildly spicy aroma.

c.
uses

try something new
culinaryUsed as seasoning for stir fries, soups, stews, salads and other foods.

some recommendations

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[ thyme leaf tip: Use dulse leaf with thyme in soups and stews. ~ from Monterey Bay Spice Company ]

Use with thyme in soups and stews.

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[ turmeric root ]
[ turmeric root powder tip: Combine dulse leaf with turmeric in stir fries and curries. ~ from Monterey Bay Spice Company ]

Combine with turmeric in stir fries and curries.

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d.
flavor profile

cut & sifted
dulse leaf

Smoky, salty and spicy. Blends well with savory herbs and warm spices.

Used fresh or dried, dulse has a soft, chewy texture. Its rich, salty, spicy flavor that makes it a good sea vegetable to mix into a variety of recipes—especially soups, stir fry and stews, it can also be enjoyed au naturelle. Soaked and rinsed it is eaten re-hydrated in salads It can be crisp-fried and served as a snack.

e.
formulas & recipes

cut & sifted
dulse leaf

coming soon

f.
what else you should know

cut & sifted
dulse leaf

Dulse, also known as sea lettuce and sea parsley, is an edible red algae that is considered one of the most palatable of sea vegetables. Harvested by hand and dried in the sun, dulse retains a somewhat chewy texture and imparts a smoky, salty flavor to foods that is similar to smoked ham or bacon.

Although the use of dulse as food is still relatively new to Americans, it is very common in Northern Europe, especially in Iceland, Norway and Ireland. In terms of nutrition, dulse is an excellent source of calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.


Description: One of the Kelp members, Dulse is high in iodine and trace minerals, this herb is extremely high in nutrients and Dulse also contains ten amino acids. Dulse grows attached by its discoid holdfast to the stipes of laminaria or to rocks. It has a short stipe, fronds are variable. Color is deep-rose to reddish-purple. It is delicate yet leathery in texture. The flat blade gradually expands and divides into broad segments ranging from 50 cm long and 30 - 8 cms in width. The flat frond is wedge-shaped with branches or proliferations from the edge. North Atlantic dulse, between 6 and 12 inches long, grows on rocks in the intertidal region and is harvest at low tide. An iridescent marine plant, dulse is harvested by hand and sun dried. It requires six hours of sunshine to dehydrate properly.


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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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