Dulse is commonly used in Ireland, Iceland, Atlantic Canada and the Northeast United States as food and medicine. When used in cooking, dulse’s properties are similar to those of a flavour-enhancer. OSU’s Food Innovations Center in Portland, Oregon developed a research to obtain an increased grow rate of dulse. Their alga. when fried, tastes like bacon. “There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing”, Chris Langdon, a professor of fisheries at OSU said to the media showing that the researchers are really excited to bring results to new horizons. Just imagine: dulse can be used in soups, chowders, sandwiches, and salads or added to bread or pizza dough. It can be also used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.
