Irish moss

Chondrus crispus

seaweed · prebiotic

A small red seaweed of North Atlantic shores, from Iceland to Spain, with branching fronds; it is the source of carrageenan, the gelling additive E407. It provides mucilage and seaweed polysaccharides.

Origin

Atlantic coasts of Ireland and the Caribbean

Season (United States)

all year round · grows in your region

Preparation

It is rinsed well, soaked for a few hours, then simmered for twenty minutes in milk or water, which it sets as it cools — Irish blancmange; it is strained, or everything blended into a gel.

Molecules

Mucilages · Seaweed polysaccharidesIn small amounts, not counted Iodine

Did you know?

In Brittany, where it is called pioka, as in Ireland and Scotland, it is boiled in milk to make a set dessert.