Carragheen Irish Moss is a species of red alga which grows abundantly along the rocky parts of the Atlantic coast of Europe & North America. It can also be found in the Northern Pacific Ocean & parts of the Mediterranean. Carragheen Irish Moss Description & Uses: - in its fresh condition the plant is soft & cartilaginous, varying in colour from a greenish-yellow to a dark purple or purplish-brown; but when washed & sun-dried for preservation it has a yellowish translucent horn-like aspect & consistency. The principal constituent of Irish moss is a mucilaginous body, of which it contains about 55%; the plant also has nearly 10% of protein & about 15% of mineral matter, & is rich in iodine & sulphur. When softened in water it has a sea-like odour, & because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water. Carragheen Irish moss is a major source of Carrageenan, which is commonly used as a thickener & stabilizer in milk products such as ice cream & processed foods including luncheon meat. It may also be used as a thickener in calico-printing & for fining beer or wine. Carragheen Irish moss is frequently mixed with Mastocarpus stellatus (Gigartina mammillosa), Chondracanthus acicularis (G. acicularis) & other seaweeds with which it is associated in growth. Carrageenan & agar-agar are also used in Asia for gelatin-like deserts such as almond jelly. Carragheen Irish moss is also a beverage popular in the Caribbean (most notably Jamaica), & is made by boiling the Irish moss for about an hour in water, & a flavouring, amongst which, Vanilla or Strawberry are popular, & then milk or sweetened condensed milk is added, or sometimes it is made flavourless & once the milk has been added rum & spices are then added. It is usually served chilled, is very thick & is sometimes thought to have aphrodisiac qualities. It is also now available ready made, tinned, such is it popularity. Carragheen Irish Moss Cut - Chondrus Crispus Stackhouse 50 Or 100 Grams
