This magnificent "palmate" red seaweed is one of the most popular on the coast. Its subtle flavors of raw shellfish, hazelnut, slightly sweet are often used in tartar recipes.
It is also the favorite algae of "marine grazers" such as the well-known Ormeaux.
A slow drying process preserves the aromatic qualities of the dried seaweed, which no longer needs to be proven. They will be easily incorporated into your cooking on a daily basis.
These flakes can be incorporated directly into your recipes or rehydrated in water or any other liquid of your choice. Rehydrated seaweed is cooked like fresh seaweed.
Ideal in tartare, pesto or in a light sauce... Season sautéed potatoes or a cream sauce.
dulse (Palmaria palmata) origin European Union.