Dulse is the best known sea vegetable from the North Atlantic and its versatility and ease of use make it a popular choice for a wide variety of dishes.
Purple-red in colour and slightly spicy in taste, Clearspring Dulse can simply be washed, soaked, cut and added to soups and salads, or dry roasted and crumbled as a garnish. For a rich tasting treat, try deep frying it straight from the pack.
Typical values
g per 100g
Energy kJ:
206
Energy kCal:
50
Fat:
0.5
of which saturates:
< 0.1
Carbohydrate:
2.4
of which sugars:
0.3
Fibre:
8.6
Protein:
4.6
Salt:
0.5
Typical values
g per 100g
Energy kJ:
206
Energy kCal:
50
Fat:
0.5
of which saturates:
< 0.1
Carbohydrate:
2.4
of which sugars:
0.3
Fibre:
8.6
Protein:
4.6
Salt:
0.5
Store in a cool, dry location. Once mixed store in a refrigerator in a sealed container for up to 10 days.
Requires prior hydration and/or boiling. Without prior preparation it can be ground with mortar and pestle and then it can be used as a condiment and baked as an appetizer. To prepare, simply wash and soak in cold water for approx. 10 minutes. Drain well and rinse briefly before chopping and adding to your meal. Preparation of soups, scrambles, croquettes, pies, rice and pasta.
Dulse is the best known sea vegetable from the North Atlantic and its versatility and ease of use make it a popular choice for a wide variety of dishes.
Purple-red in colour and slightly spicy in taste, Clearspring Dulse can simply be washed, soaked, cut and added to soups and salads, or dry roasted and crumbled as a garnish. For a rich tasting treat, try deep frying it straight from the pack.
Typical values
g per 100g
Energy kJ:
206
Energy kCal:
50
Fat:
0.5
of which saturates:
< 0.1
Carbohydrate:
2.4
of which sugars:
0.3
Fibre:
8.6
Protein:
4.6
Salt:
0.5
Typical values
g per 100g
Energy kJ:
206
Energy kCal:
50
Fat:
0.5
of which saturates:
< 0.1
Carbohydrate:
2.4
of which sugars:
0.3
Fibre:
8.6
Protein:
4.6
Salt:
0.5
Store in a cool, dry location. Once mixed store in a refrigerator in a sealed container for up to 10 days.
Requires prior hydration and/or boiling. Without prior preparation it can be ground with mortar and pestle and then it can be used as a condiment and baked as an appetizer. To prepare, simply wash and soak in cold water for approx. 10 minutes. Drain well and rinse briefly before chopping and adding to your meal. Preparation of soups, scrambles, croquettes, pies, rice and pasta.
