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Kelp & Dulse Flakes.
Olive-green kelp and deep maroon dulse, hand-harvested at low tide, dried by sun and wind, and flaked for seasoning. High in iodine, so use a pinch, never a spoonful.
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About this product
Crush a pinch between your fingers over a bowl of soup and the kitchen smells, suddenly, of the shore at low tide: briny and mineral, cold rock and salt air. These coarse flakes mix olive-green kelp with deep maroon dulse, cut rather than milled to dust.
Seaweed has been gathered and eaten along the rocky coasts of Ireland, Brittany and Atlantic Canada for as long as people have lived beside those cold waters, an old coastal food from places where the sea supplied what inland soil could not. This seaweed is hand-harvested at low tide from wild, unfarmed shoreline, then dried by sun and wind rather than in an oven, a slower method that leaves its iodine content largely intact.
Details
- Kelp and dulse, coarsely flaked
- Hand-harvested at low tide from wild shoreline
- Dried by sun and wind
How to use
Use it as you would a coarse sea salt: a small pinch over eggs or roasted vegetables, or into a pot of soup near the end of cooking. The flakes are high in iodine and potent, so restraint serves you better than a heavy hand; season with them, never eat them by the spoonful.
A taste of the coast, kept in a jar.
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