| Irish moss seaweed - also called carrageen or sea moss - is mainly used as a vegan alternative to gelatin or as a thickener for soups, stews and sauces. It can also be used in smoothies or added to tea to soothe coughs. |
Irish moss has a delicate texture is virtually tasteless as it is air dried and sun bleached, but has a mildly sweet and salty ocean odour.
The Cornish Seaweed Company is licensed by The Crown Estate to hand harvest a range of seaweeds sustainably from the waters around Cornwall's rock shores. All their seaweed is harvested, dried and packed in Cornwall, in plastic-free paper pouches (the smaller packs only) printed with biodegradable ink.
Irish moss, carrageen and sea moss are common names for the red seaweed Chondrus crispus.
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How to use
Add 5g to thicken soups, stews or sauces.
To create a jelly, boil a small handful of leaves for 20-30 minutes in 1 litre of water. Most of the seaweed will dissolve. Push the rest through a sieve and scrape in the gelatinous parts that come through the sieve. Allow to cool - the jelly will only thicken when cool.
To make tea follow above instructions and add a tea bag of your favourite tea. Alternatively, simply add cloves, cinnamon, star anise and/or some honey to soothe a chesty cough.
For soups, stews and sauces, simply add a handful of Irish moss while cooking.
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Ingredients
Dried Organic Irish Moss (Chrondrus crispus)
Allergy information
May contain fish, crustaceans, molluscs.
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Typical values Per 100g Energy 774kJ (185kcal) Fat 2.5g
of which saturates 0.1g Carbohydrate 25g of which sugars 0.0g Fibre 30g Protein 16g Salt 0.0g -
Certified organic by the Soil Association