"MOVE OVER SALT! IT'S HELLO SEAWEED".
Of course, seaweed tastes a bit like the sea, with a naturally "sea-salty" flavour. But it's not overwhelming, like an unexpected gulp of the ocean. The flavours and varieties of Mara Seaweed are much more complex.
Taste: iron-rich, deeply savoury, slightly smoky
Appearance: dark ruby, violet, heather
Eating dulse (palmaria palmata) is an ancient tradition in Scots and Irish culture, which Mara has brought back to modern kitchens. Known as 'Irish chewing gum' on the Green Isle, dulse has a wonderful salty, umami flavour.
Dulse is something of a 'flavour chameleon,' so it works with most dishes to bring out their best. It has a subtle saltiness that acts as a flavour enhancer and adds real depth of flavour.
Dulse goes very well with iron-rich foods such as beef and lamb, spinach and kale. It also pairs with red food, such as tomatoes and even strawberries, cherries and rhubarb. Try adding 1-2 tsp to make the most amazing fruit compote you've ever tasted.