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Dried Dulse Seaweed

Dried Dulse Seaweed
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Dried Dulse algae is natural seaweed which can be rehydrated and used in the kitchen in a thousand different ways. It has a flavor reminiscent of the sea.

With a pleasing crustacean flavor and a slightly crispy texture, its uses in the kitchen are quite varied. Discover and savor them.

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Rating: 4.3/5 (28 votes cast)

Dried Dulse Seaweed , 4.3 out of 5 based on 28 ratings

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Nutritional value:

High in protein and fiber. Low-fat. Sugar-free. Contains vitamin A.

Minerals: Iodine (I), calcium (Ca), iron (Fe) and magnesium (Mg) and zinc source.

Ingredients: dulse (Palmaria palmata)

Packaging: cardboard Package

Net Weight 25 gr

Culinary uses:

Natural: Ideal in salads. Dehydrate before applying dressing.

Toasted: Works quite well as natural flavor enhancer instead of using bouillon cubes. Furthermore, baking it makes for a very healthy snack.

Boiled: Ideal with fish and meat dishes. It has an aftertaste that makes it excellent for soups. Also an ideal ingredient in scrambled eggs, croquettes, empanadas, rice and pasta.


Rehydrated: Soak in water with a little salt for 5 minutes. When rehydrated, it will expand to 4 times its dry weight.

Cooking time: 5 minutes

Dried Seaweed

Dried Seaweed has to be soaked in water before cooking and it expands considerably in weight afterwards (see attached document).

Use cold water and a pinch of salt to soak seaweed. It's important to leave it soaking for the right amount of time; too long and it would lose its texture.

When cooking a recipe with lots of water such as stews or soups, dried seaweed can be incorporated directly, as it soaks while it cooks.

The water used to soak seaweed can be used to cook and flavor other dishes.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies other delicacies from the Galician Sea, searching out new flavors and textures: dried seaweed, seaweed tartare, seaweed noodles, and seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.


03/25/2014 Anabel. A mi me gustan mucho las utilizo bastante y son sanisimas
02/27/2014 mary n. jenifer las he hecho con pasta, gambitas, mejillones y tomates secos, una pasada que sabor le da el alga, muy bueno
02/4/2014 Caty. Estan siempre en mi despensa porque son muy sanas, las utilizo sobretodo con la pasta y le dan un punto muy bueno, diferente
01/2/2014 Fernando M.. Polivalentes Estan muy buenas en sopas, revueltos empanadas. Y mas sabrosas de lo que se puede imaginar.

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