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Lofoten Seaweed Dulse (Palmaria palmata), leaves, dried

€10.80 *
Content: 25 Gramm (€432.00 * / 1000 Gramm)

Prices incl. VAT plus shipping costs

Ready to ship today,
Delivery time appr. 1-3 workdays

Stock: 10 units in stock

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Algae types: Dulse
Good to know: wild growing, from arctic waters, sustainable, vegan, gluten free
Flavor & Consistency: very delicate texture, a mild spicy taste, is also known as vegan bacon, Low iodine content
Order number: 3110134BAG25
Für alle, die den herzhaft rauchigen Geschmack von Bacon lieben, sind diese Algen frittiert, der perfekte vegane Ersatz!
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Order number Picture Variant Price Delivery Quantity
3110134BAG25
Lofoten Seaweed Dulse (Palmaria palmata), leaves, dried
Inhalt: 25 g
€10.80 *
Content: 25 g   ( €432.00 * / 1000 g )

Ready to ship today,
Delivery time appr. 1-3 workdays


In stock: 10
Lofoten Seaweed Dulse (Palmaria palmata), leaves, dried
€10.80 *
Content: 25 g   ( €432.00 * / 1000 g )

Ready to ship today,
Delivery time appr. 1-3 workdays


In stock: 10
Dulse / Søl / Palmaria palmata / Lappentang von Lofoten Seaweed Der Lappentang ist eine... more

Dulse / Søl / Palmaria palmata / Lappentang von Lofoten Seaweed

Der Lappentang ist eine Unterart der Rotalgen, den schon die Wikinger als knusprigen Snack zum Bier geknabbert haben. Denn schon damals war klar: In diesen Unterwasser-Gewächsen steckt jede Menge Power. Dabei hat der Søl – wie der Lappentang auf Norwegisch heißt – eine weiche, fast schon seidige Oberfläche, die dunkelrot bis purpurviolett leuchtet. Im Sommer verändert sich die Farbe der Pflanze: Dann schimmert die circa 30 bis 40 Zentimeter hoch wachsende Dulse grün-gelblich unter der Meeresoberfläche. Die Blätter, die geerntet werden, sind ungefähr so groß wie eine Hand und bekommen im getrockneten Zustand eine rötlich-braune Farbe.

Das Algen-Allround-Talent 

Der Lappentang, auf Englisch Dulse, hat einen nussigen und salzig-süßen Geschmack. Was die Möglichkeiten der Zubereitung betrifft, so ist der Søl ein echtes Allround-Talent: Er kann frisch, getrocknet oder gekocht genossen werden. Wer möchte, macht es wie die Wikinger und knabbert die Alge, die reich an Vitamin A und C, Eisen, Magnesium und Kalium ist. Darüber hinaus passt der Lappentang auch ideal zu Käse, in Sandwiches oder in Salate und eignet sich hervorragend als Pizza-Belag. Frittiert man die Dulse, verändert sie einerseits die Farbe, aber auch den Geschmack: Sie schmeckt dann wie Speck – was ihr den Namen „veganer Speck“ eingebracht hat. Seine süßliche Geschmackskomponente macht den Lappentang aber auch zur idealen Zutat für Desserts oder Schokoladen. Egal, wie der Søl verwendet wird, er ist auf jeden Fall eine ideale Ergänzung einer ausgewogenen und gesunden Ernährung.

From Lofoten weed love – Norwegen schmecken und fühlen!

„Lofoten Seaweed“, das sind einerseits kulinarische Produkte auf höchstem Qualitäts- und Geschmacksniveau, und andererseits Beauty- und Wellness-Artikel aus den Tiefen der arktisch-reinen Gewässer vor den nordnorwegischen Lofoten-Inseln. Aber in erster Linie ist „Lofoten Seaweed“ die Vision der beiden Gründerinnen Tamara Singer und Angelita Eriksen, die nachwachsende und natürliche sowie die gesunde und geschmackvolle Ressource Seaweed nutzbar zu machen. Angelita, die auf den Lofoten geboren wurde und aufgewachsen ist, weiß genau, wo die wilden Meeres-Pflanzen an den Küsten der Lofoten-Inseln wachsen und wann sie am besten zu ernten sind. Tamara bringt das kulinarische Wissen ihrer japanischen Mutter rund um die Verwendungsmöglichkeiten und Geschmacksnuancen von Seaweed ins Unternehmen ein. Das Ergebnis: Geschmackvolle, nachhaltige und qualitativ hochwertige Produkte mit „wild harvested“ Seaweed von den Lofoten-Inseln.

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Lofoten Seaweed In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded... more

Lofoten Seaweed

Lofoten Seaweed

Lofoten Seaweed

In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded their startup Lofoten Seaweed. Their idea was to exploit the untapped potential of seaweed, which grows wild off the coasts of Lofoten - raw in its dried state and finely ground in culinary combinations with sea salt, chocolate and pasta, but also as an ingredient in beauty products.

Tamara & Angelita: The two founders

Angelita was born in a small fishing village in Lofoten. Where her father was already a fisherman. Thanks to him, she knows the Arctic waters and coasts off Lofoten like the back of her hand. In New Zealand, at the other end of the world, Tamara's Japanese mother had algae and seaweed on her menu almost every day. A physiotherapy education in Australia, ten years of friendship and numerous journeys later, the two women developed their seaweed products - from the perfect interplay of Angelita's knowledge of the sea and Tamara's know-how of Japanese algae cuisine.

Nina-i-Lofoten-Angelita-und-Tamara-am-Felsen-mit-Gischt

From Seaweed to Superfood

All underwater plants are wild-harvested by Tamara and Angelita. They are harvested directly by hand where they grow wild in the rough, crystal clear waters off the north Norwegian coast of Lofoten. Each individual leaf is then carefully checked and sorted again in the "factory". Only then are seaweed and algae - depending on the species between 12 and 48 hours - dried in a specially developed drying room.

The products of Lofoten Seaweed

Lofoten Seaweed's range is based on the various algae and seaweed varieties in their original, dried form. Finely ground, the product Simply Seaweed contains an exciting four-pack mix of Arctic Nori, Dulse, Sugar Kelp and Winged Kelp. Particularly popular because how to use salt are the various salt products that are flavored with seaweed: There is the Truffle Seaweed Salt, which gets a surprising truffle taste from the fine Trøffeltang. Taresalt, which is mixed with dried and ground Winged Kelp and Sugar Kelp. The salt called Lofoten Umami delivers what it promises: Umami - that hearty, full-bodied, fifth taste. The basis for this is the finest Norwegian sea salt, which is mixed with dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse as well as flakes from the Lofoten stockfish. Sesame, sugar and vinegar are added. The Seaweed Pasta is a must for every pasta fan. In addition to the salty specialities, the Lofoten Seaweed range also includes two chocolates: A white chocolate with raspberries and Dulse and a dark chocolate with Sugar Kelp. A salty-sweet highlight! Last but not least: The Lofoten Seaweed Soap, which is made from 100% organic ingredients from Norway by the manufacturer "Arctic Origins", which is also based in Lofoten in the city of Harstad.

Zu den Details. more
Good to know: wild growing, from arctic waters, sustainable, vegan, gluten free
Flavor & Consistency: very delicate texture, a mild spicy taste, is also known as vegan bacon, Low iodine content
Algae types: Dulse
Jod: 45 mg pro 100 g
Latin name: Palmaria Palmata
Englische Bezeichnung: Dulse
Deutsche Bezeichnung: Lappentang
Norwegian name: Søl
Nährwertangaben... mehr
Nutrition information

Per 100 g

Brennwert Kj 703,000 kj
Brennwert Kcal 168,000 Kcal
Fett 1,400 g
Kohlenhydrate 22,000 g
Fibres 29,000 g
Proteins 17,000 g
Salt 3,880 g
Iodine 0,045 mg

Per serving (5 g)

Brennwert Kj 35,150 kj
Brennwert Kcal 8,400 Kcal
Fett 0,070 g
Kohlenhydrate 1,100 g
Fibres 1,450 g
Proteins 0,850 g
Salt 0,190 g
Iodine 0,000 mg
Allergens
Traces of shellfish yes
Traces of codfish and stockfish yes
Traces of sesame seeds yes
Sulfite Nein
Name

Dulse (Palmaria palmata)

Ingredients

Dulse (Palmaria palmata), Blätter, getrocknet Dulse sind von Natur aus reich an Jod. Übermäßiger Verzehr kann zu Fehlfunktionen der Schilddrüse führen. Die EFSA (European Food Safety Authority) empfiehlt für Erwachsene eine Obergrenze von 0,6 mg Jod pro Tag. Es wird empfohlen, max. 5 - 10 g getrocknete Arame-Meeresalge/ Tag zu verzehren.

Distributor

Lofoten Seaweed Company AS

Country of origin

Norwegen

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