Lofoten Seaweed Dulse (Palmaria palmata), leaves, dried

€11.90 *
Content: 25 Gramm (€476.00 * / 1000 Gramm)

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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
Best before 10/2025
Order number: 3110134BAG25
For those who love the savory smoky flavor of bacon, this seaweed fried, is the perfect vegan substitute!
#NinaILofoten
 
Order number Picture Variant Price Delivery Quantity
3110134BAG25
Lofoten Seaweed Dulse (Palmaria palmata), leaves, dried
Inhalt: 25 g
€11.90 *
Content: 25 g   ( €476.00 * / 1000 g )

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


In stock: 6
Lofoten Seaweed Dulse (Palmaria palmata), leaves, dried
€11.90 *
Content: 25 g   ( €476.00 * / 1000 g )

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


In stock: 6
Dulse / Søl / Palmaria palmata / Lappentang from Lofoten Seaweed Lappentang is a subspecies of... more

Dulse / Søl / Palmaria palmata / Lappentang from Lofoten Seaweed

Lappentang is a subspecies of red algae, which was already nibbled by the Vikings as a crunchy snack with their beer. Even back then it was clear that there is a lot of power in these underwater plants. The søl - as the lobe kelp is called in Norwegian - has a soft, almost silky surface that glows dark red to purple. In summer, the color of the plant changes: then the dulse, which grows to a height of about 30 to 40 centimeters, shimmers greenish-yellow under the surface of the sea. The leaves that are harvested are about the size of a hand and take on a reddish-brown color when dried.

The algae all-rounder 

Lobe kelp, dulse in English, has a nutty and salty-sweet flavor. In terms of preparation options, søl is a real all-rounder: it can be enjoyed fresh, dried or cooked. If you like, you can do as the Vikings did and nibble on the seaweed, which is rich in vitamins A and C, iron, magnesium and potassium. In addition, the lobster seaweed is also ideal with cheese, in sandwiches or in salads and is excellent as a topping for pizza. If you fry the dulse, it changes the color on the one hand, but also the taste: it then tastes like bacon - which has earned it the name "vegan bacon". However, its sweet taste component also makes the lobe kelp an ideal ingredient for desserts or chocolates. No matter how the søl is used, it is definitely an ideal addition to a balanced and healthy diet.

From Lofoten weed love - taste and feel Norway!

"Lofoten Seaweed", on the one hand, means culinary products of the highest quality and taste, and on the other hand, beauty and wellness products from the depths of the arctic-clean waters off the northern Norwegian Lofoten Islands. But first and foremost, "Lofoten Seaweed" is the vision of its two founders, Tamara Singer and Angelita Eriksen, to harness the renewable and natural, as well as the healthy and tasty, resource that is seaweed. Angelita, who was born and raised in Lofoten, knows exactly where the wild seaweeds grow on the coasts of the Lofoten Islands and when they are best to harvest. Tamara brings her Japanese mother's culinary knowledge around the uses and flavors of seaweed to the company. The result: tasty, sustainable and high-quality products with "wild harvested" Seaweed from the Lofoten Islands.

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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
Iodine: 45 mg pro 100 g
Latin name: Palmaria Palmata
Englische Bezeichnung: Dulse
Deutsche Bezeichnung: Lappentang
Norwegian name: Søl
Best before 10/2025
Nährwertangaben... mehr
Nutrition information

Per 100 g

Energy (kJ) 703,000 kj
Energy (kCal) 168,000 Kcal
Fats 1,400 g
Carbohydrates 22,000 g
Fibre 29,000 g
Proteins 17,000 g
Salt 3,880 g
Iodine 0,045 mg

Per serving (5 g)

Energy (kJ) 35,150 kj
Energy (kCal) 8,400 Kcal
Fats 0,070 g
Carbohydrates 1,100 g
Fibre 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
Eggs Nein
Gluten Nein
Name

Dulse (Palmaria palmata)

Ingredients

Dulse (Palmaria palmata), leaves, dried Dulse are naturally rich in iodine. Excessive consumption can lead to thyroid dysfunction. EFSA (European Food Safety Authority) recommends an upper limit of 0.6 mg iodine per day for adults. It is recommended to consume max. 5 - 10 g of dried Arame seaweed/day.

Distributor

Lofoten Seaweed Company AS

Country of origin

Norway

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