I’m expecting this small ragged-edged fragment of fresh seaweed to taste salty like the sea, but as I pop it in my mouth and start chewing, the flavour that most comes to mind is garlic. It’s quite a surprise, particularly when it instantly shapeshifts and takes on more of a rounded, creamy garlic butter note and then morphs again with the tang of cider vinegar coming to the fore. All the while as I chew there’s a thrumming baseline of delicious ocean brine.
It’s no wonder pepper dulse () has become such a
