Product Review

Irish moss is not actually a "moss" but a type of seaweed that has been used for centuries in Ireland (hence the name) as a healing sea vegetable used in soup broths that may help fortify and strengthen malnourished individuals. During the Irish famine in the mid-1800s, seaweeds became a main supplement of nutrition for the Irish people, playing a significant role as an abundant, easily harvested and prepared source of sustenance throughout this historical food shortage. Irish moss is a nutrient-rich sea vegetable that contains the thickening agent carrageenan. Carrageenan is used industrially in dairy products such as ice cream as well as processed meats. Nutritional Values Irish moss is rich in protein vitamin A iodine iron sodium phosphorus magnesium calcium copper sulfur antioxidants Culinary Uses Irish Moss is the oldest seaweed in the industry. Long associated with Ireland and Scotland, it is often referred to as carrageenan. It has been revered for centuries for its gelling properties. To create 'Blancmange', Irish moss can be boiled with sugar and milk, then cooled to form a pudding. The carrageenan agent is released during the boiling process and is used worldwide in ice cream, toothpaste, instant puddings, jams, and jellies. Beer breweries use it in large quantities! Irish moss can be used at home to thicken soups, stews, chowders, gravies, salad dressings, pies, jellies, jams, and casseroles. To make Irish sea moss gel, start with 2 oz. of your whole, wild-caught sea moss. Thoroughly rinse away any sand and debris then soak up to 24 hours in spring water. The size of the sea moss will multiply. Do a final rinse and cut up longer pieces to protect your blender blade if necessary. Add your soaked sea moss and up to 2 cups of spring water to blend. Place in a jar and refrigerate. It can last for several weeks.