NAFF Forum Highlight:
The #NAFF Forum (Novel Algae Food Forum) is an initiative designed to uncover and document historical evidence of algae consumption in Europe prior to 15 May 1997—a critical date that determines whether a species is subject to classification as a novel food under European regulations. The forum aims to build a repository of verifiable evidence regarding algae that have been traditionally consumed, to inform regulatory processes with scientific clarity.
This month, the forum zooms in on Osmundea pinnatifida, also known as pepper dulse, a red macroalgae that is gaining renewed attention not only for its gastronomic potential but also for its deep historical roots in European coastal communities.
Botanical Identity & Taxonomy:
Originally described in 1762 by William Hudson as Fucus pinnatifidus, this species was later reclassified into the genus Osmundea by Stackhouse in 1809, giving it its current scientific name: Osmundea pinnatifida. It is also synonymously referred to as Laurencia pinnatifida in some classifications.
Ecological Characteristics:
Osmundea pinnatifida is known for its morphological adaptability, which allows it to thrive in a variety of marine conditions—from wave-exposed coastlines to calm, sheltered bays. This adaptability ensures its presence across a broad swath of the Northeast Atlantic, including regions from Scandinavia to Mauritania. It typically grows from the midlittoral zone down to the infralittoral zone, flourishing in both turbulent and tranquil habitats.
Culinary Value:
As the common name pepper dulse suggests, this algae has distinct culinary uses, particularly as a condiment when dried. Its peppery, umami-rich flavour has made it a prized addition to dishes in coastal European cuisines. In recent years, it has garnered attention in the culinary arts, particularly in countries like Ireland, where it is still hand-harvested and sold in artisanal food markets.
Historical Evidence of Consumption Before 1997:
Substantiating its traditional use, the following publications offer concrete evidence of Osmundea pinnatifida being consumed in Europe well before the 1997 threshold:
“Sulle alghe bentoniche commestibili dei mari di Sicilia e le prospettive di acquacoltura” by A. Battiato (1986)
Contemporary Culinary Applications:
Today, Osmundea pinnatifida continues to be featured in creative culinary recipes across Europe:
“Fresh pea and seaweed dip” by Rachel Lambert, Association of Foragers, UK (2019)
“Pepper dulse seaweed cheese” by Monica Wilde, ethnobotanist and herbalist, Scotland (2016)
“Osmundea butter” by Cuisine à l’Ouest, France (2023)
Towards Regulation & Recognition:
With the support of initiatives like the NAFF Forum, species like Osmundea pinnatifida can be better understood and formally recognised in regulatory frameworks—helping to preserve traditional knowledge, enhance food diversity, and stimulate sustainable algae-based food innovation.
More Information:
Visit the European Algae Biomass Association (EABA) to learn more:
🔗 https://lnkd.in/eFHR8ax
📸 Instagram: @eaba_algae
