Dulse (Palmaria Palmata): improve your culinary skills for better innovations

Palmaria Palmata or dulse is a small red species of seaweed that has become popular amongst seaweed-eaters in France, England, Ireland, Norway and Canada. Very abundant throughout the year along the coast of Brittany, it can be eaten either raw or cooked. However, before including it in one’s recipes, it is worthwhile to better understand the features and culinary properties of dulse.
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