Who We Are
- We provide information to help you choose the best quality supplements and foods in the world. Since we are a supplier in the industry and have been for the past 20 years, we have seen the ways that companies dismiss quality or price gauge.
- We guide you in understanding what to look for, where to look for it, and which brands are here just to make money
Why you can trust us:
20+ Years Distributing, Packaging, Formulating, Capsulating Superfood Products
Naturopathic Doctor Bob McCauley as our Advising Board Member
We Visit Suppliers of Our Best Sellers to Review Quality Standards
We Predict 95% We Have the Best Combination of Efficacy and Price. We rely mostly on word of mouth, so our costs our low, which means your costs are low
You Can Pick Up the Phone and Call Us Anytime with Questions
Naturalzing.com
Introduction
Raw and smoked dulse can look pretty similar at a glance, but once you use them in meals, the difference is easy to taste. Both are dried sea vegetables, both come from the cold coastal waters of the North Atlantic, and both can bring interesting flavor to simple recipes. But the way each is processed makes a big difference in how they taste, smell, and feel when added to food.
Dulse whole leaf is popular for good reason. It stores easily, lasts through the winter, and doesn’t need much prep. Whether it’s in flakes or larger strips, it’s one of those kitchen ingredients that feels reliable when everything else in the fridge is getting low. As more people turn to shelf-stable foods in January, it’s helpful to understand how to pair the right type of dulse with the meal you’re putting together.
What Makes Raw Dulse Special
Raw dulse has its own natural flavor that’s mild, briny, and slightly chewy when hydrated. It’s dried without any added heat or smoke, which helps it keep its ocean-fresh character. That makes it great for meals where you want to add a hint of saltiness without going too bold.
One of the things people like about raw dulse is how well it works with light, clean dishes. It breaks apart easily, so sprinkling it over grain bowls, soups, or avocado toast takes almost no effort. Flakes like our Natural Zing Wildcrafted Dulse Flakes are especially easy to dose out just a bit at a time. These dulse flakes are made from wildcrafted dulse harvested from the Bay of Fundy and are low temperature dried to help protect their natural vitamins and minerals, and they are tested for heavy metals, herbicides, pesticides, and microbiological contaminants.
Raw dulse whole leaf keeps its texture best when stored in a cool, dry place. During the winter, when house heat is constantly running, the air inside can shift fast. A sealed jar in a dark pantry usually keeps it dry and crisp until you’re ready to use it. That stability makes raw dulse a convenient go-to when fresh herbs or greens aren’t on hand.
Grateful to Phillip and NatZ for their hard work in sourcing the highest quality artisan cacao available. The combination of To’ak’s flavor profile with their ethical practices and sustainable production methods makes it a joy to work with in our hand-crafted cacao creations… this cacao paste is pure magic!
How Smoked Dulse Changes the Game
Smoked dulse takes the same seaweed and adds a different step: it gets gently smoked over wood, which brings a warm, hearty flavor that’s more savory than salty. That extra bit of processing changes not just the flavor, but the aroma too. Smoked dulse often smells like a mix between the sea and a winter campfire, which adds something rich to cold-season meals.
Applewood Smoked Raw Organic Dulse is one option we often reach for when we want depth without needing meat or broth. This smoked dulse is certified organic and starts with raw dulse that is gently smoked over applewood, creating a rich, savory flavor without added ingredients. It adds something special to recipes like lentil soup, baked beans, or roasted roots that might otherwise taste a little flat. It’s especially helpful when trying to keep meals plant-based during colder months, but still crave warmth and fullness on the plate.
Because smoked dulse gives off such a strong scent, we always keep it in an airtight container. That keeps the rest of the pantry from picking up its flavor. It also keeps the flakes or strips fresher longer, so the smoky taste doesn’t fade too quickly between January snowfalls and spring herbs.
Which Type Works Best for Different Winter Dishes
Both raw and smoked dulse can fit into a winter pantry, but they serve different roles once you start thinking through meals. The trick is knowing which kind brings what to the table.
Here’s a simple way to think about usage:
- Try raw dulse flakes in lighter dishes like wraps, rice bowls, or sandwich spreads
- Use smoked dulse in warm recipes, like chili, grain bakes, or potato dishes
- Dulse whole leaf (unsmoked) can be soaked and tucked into stir-fries or chopped into pasta sauces
If you’re using dulse daily (or even weekly), it helps to write out which meals you tend to make during cooler months and where each variety can support them. Raw adds an ocean note, smoked adds depth, and both keep your meals tasting fresh even when your produce drawer is empty.
Tips for Using Both Without Waste
Dulse doesn’t like air, scent, or crumbs. When you do open a pouch or jar, it’s best to take only what you need with clean hands or a dry spoon. That way, the rest stays untouched and ready to go when you need it again.
For smoother meal prep and better flavors, we use these habits at home:
- Keep raw and smoked dulse in separate jars to avoid flavor bleed
- Label the lids with purchase dates so flakes don’t get forgotten in the back of the shelf
- Store containers in a pantry or cupboard, away from heat vents, dishwashers, or sunny windows
Whether you're using flakes, strips, or whole leaf halves, keeping them dry and tidy helps reduce waste. It also protects the smell and texture through months of winter cooking.
Why It’s Good to Have Both Options Handy This Winter
Raw and smoked dulse aren’t the same, but they balance each other out in the best way. When fresh herbs, greens, and vegetables get harder to find or don’t last long in the fridge, both types of dulse step up to help.
They each add a different kind of flavor to pantry staples. Raw dulse brings clean, simple flavor that works with greens and grains. Smoked dulse brings warmth and depth, perfect for bean stews and root vegetables. When you’re cooking more from the cupboard and less from the garden, being able to reach for the one that fits your meal makes things easier.
It’s not about choosing one over the other, it’s about playing to each variety’s strength. With both on-hand, everyday cooking stays simple but tastes full.
Discover how flavor and flexibility can transform your winter meals by keeping a mix of dulse varieties on hand. We like having fresh flakes and smoky strips ready to match the mood of the dish, especially during colder months when produce can be limited. One of our favorites for quick, hearty cooking is our dulse whole leaf which stores well and adds clean, ocean flavor without much prep. At Natural Zing we keep it simple and shelf-stable so you can spend more time on the meals you enjoy. Contact us if you have questions or need help choosing the right option.
The Author: Phillip McCauley
