Our hand-harvested raw organic Irish Moss grows wild in the pristine and protected oceans off the coast of Ireland. Because our product is harvested wild per season, the actual Irish moss may differ in appearance to our photo.
HOW TO PREPARE:
Seasoned in salads. Baked as a snack. Crushed as a condiment. Boiled as a side dish. Cook in soups, or with quinoa, etc.
Rehydration: soak in water for 5 minutes to an hour. It is ready in 5 minutes, but some like to soak overnight to make gels and to thicken. It expands 4 times its dried weight.
Cooking: 15 minutes in boiling natural spring water.
Here is one way to make Irish Moss drink in the video below. Sweeten with agave, and spice with allspice or a hint of vanilla:
Traditionally, the main use of Irish Moss is in respiratory illness where it is often the core of prescriptions to treat irritating coughs, bronchitis and many other lung problems. It may be freely used in digestive conditions where a demulcent is called for, such as gastritis and ulceration of the stomach and duodenum. The soothing activity is also seen in inflammations of the urinary system. It has been used as a food in maintenance diets for diabetes patients.
Chrondrus crispus - commonly called Irish moss or carrageen moss or sea moss (Irish carraign, "little rock") ” is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. The organism also consists of nearly 10% protein and about 15% mineral matter, and is rich in iodine and sulfur. When softened in water it has a sea-like odour and because of the abundant cell wall polysaccharides it will form a jelly when boiled, containing from 20 to 100 times its weight of water.
In parts of Scotland (where it is known as (An) Cairgean in Scottish Gaelic) and Ireland, it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whisky are added. The end-product is a kind of jelly similar to pannacotta,tapioca, or blancmange. Similarly, in Jamaica and Trinidad and Tobago Gracilaria spp is boiled with cinnamon and milk to make a thick drink called Irish Moss that is believed to be an aphrodisiac. In Venezuela it has been used for generations as a home remedy for sore throat and chest congestion, boiled in milk and served with honey before bed.
Irish moss is commonly used as a clarifying agent in the process of brewing (beer), particularly in homebrewing. A small amount is boiled with the wort, attracting proteins and other solids, which is then removed from the mixture after cooling.
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