Dulse / Dillisk (Palmaria palmata)

Dulse (Palmaria palmata), known in Ireland as Dillisk, is one of the most beloved and iconic seaweeds of the Irish Atlantic coast. Hand-harvested from the wild, wave-washed rocks of Ireland's west coast, this deep burgundy-red seaweed has been eaten by coastal communities here for thousands of years — and once you taste it, you'll understand why.

Dulse has a rich, savoury, umami flavour with a satisfying chewiness that makes it truly unique among edible seaweeds. Eat it straight from the bag as a nutritious snack, crumble it into salads, stir it through pasta, or add it to soups and chowders for a deep, smoky depth of flavour. When pan-fried in a little butter, it takes on a wonderfully crispy, bacon-like quality — a firm favourite with plant-based cooks.

Dulse is one of the most nutritionally impressive seaweeds in the Atlantic:

• Exceptionally high in protein — up to 35% dry weight
• Rich in iron, potassium, and magnesium
• A natural source of vitamins B6, B12, and C
• Contains powerful antioxidants and anti-inflammatory compounds

Preparation: Enjoy straight from the pack as a snack, or rinse briefly and add to dishes. For a crispy treat, pan-fry in a little oil or butter for 1–2 minutes until golden. Crumble dried dulse over food as a seasoning, or rehydrate in warm water for 5 minutes before adding to cooked dishes.

Storage: Store in a cool, dry place away from direct sunlight. Once opened, keep in an airtight container and use within 4–6 weeks for best flavour and nutrition.

Sustainably wild-harvested from the wild Atlantic coast of Ireland by Ah Sure It's Seaweed.