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These dulse flakes are perfect for sprinkling over salads or adding into flax crackers & burgers.
Dulse is one of our favourite seaweeds, closely followed by nori and sea spaghetti. We love dulse because it doesn't need soaking, for its sweet and tender flavour, and because it is purple. We love to eat dulse as a snack with brazil nuts! Or try the dulse crackers recipe in Eat Smart, Eat Raw, or dulse crisps from the Raw Living book.
100% Organic Dulse
|Nutritional Information||per 100g|
|Energy||255 kcal 1068 kj|
|of which saturates||0.1 g|
|- of which sugars||0.5 g|
|Dietary Fiber||14.2 g|
Galicia (northwestern Spain) has 35% of the total Spanish coastline. It is a region with an abundance and wide diversity of marine species and has a deeply-rooted seafaring tradition. Its location, between the 42nd and 44th parallels, is, strangely enough, on the same latitude as the coasts of Japan.
Galicia owes the exceptional wealth of its seas to:
- its geographical situation, in the shape of a corner that juts into the sea
- the great ocean currents that converge here
- the jagged, capricious nature of its coastline
Its annual capacity for producing life is similar to that of the equatorial jungles, making it one of the richest marine environments in the world.
As far as sea vegetables are concerned, this area has the best resources in southern Europe, with luxuriant underwater gardens and many different shapes and colours.
Click Here to play an interview with Jose Ordeix of Algamar, talking about the benefits and uses of sea vegetables.
100 g = 10 portions