Dulse, an amazing natural delicious ingredient in foods


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.


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