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Botanical Name: Rhodymenia palmata
Country of Origin: Canada
Production: Dulse is harvested from the wild, typically by hand, during low tide. The seaweed is washed thoroughly with freshwater and then dried either by hanging it up to air dry or by using a dehydrator.
Description: Dulse has a reddish-brown color and a delicate, slightly salty flavor.
Uses: Dulse flakes can be used as a seasoning in a variety of dishes, including soups, stews, salads, and stir-fries.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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