What it is:
Irish moss, or carrageen moss (Irish: carraigín, “little rock”), is a species of seaweed which grows abundantly along the rocky parts of the Atlantic coast of Europe and the Americas as well as parts in the Pacific. In its fresh condition the plant is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent of Irish moss is a mucilaginous body, made of the polysaccharide Carragenan of which it contains about 55%; the plant also has nearly 10% of protein and about 15% minerals, specifically rich in iodine and sulfur. Because of the abundant cell wall polysaccharides it will form a jelly when boiled or processed with water expanding from 20 to 100 times of its weight.
Use in the food industry:
Irish moss is used in bulk by the food industry to make jellies or aspic and as a smooth binder. This can go from ice creams, deserts, drinks, savory foods and flans.
Emulsifier in skin creams, gels, shampoos, and as a skin softener. And it nourishes and protects your skin from environmental elements. It is an anti-tissuive, and effective against halitosis, the formation varicose veins.
Irish Moss , when mixed to body lotions, turns your dry, rough, patchy skin into smooth, silky, hydrated, glowing skin . It moisturizes and treats even the most unmanageable skin problems , including eczema, psoriasis, rashes and sunburns . It supports skin’s natural moisture barrier-keeps harmful, drying external elements out and beneficial moisture in. Helps support healthy skin appearance.
Irish Moss contains A,B,C,D vitamins that nourishes the skin In addition to its functional benefits. Raw Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed!
it has been used to treat peptic and duodenal ulcers when used as a gelatinous substance and to inhibit arteriosclerosis. Irish moss is reported to be effective against, cancer and radiation poisoning (possibly because of the iodine content of Irish moss), it protects from obesity and cholesterol build up. Irish moss has a well documented anticoagulant effect on the blood, and clears up many bladder complaints. Irish Moss gives excellent sources of calcium, magnesium, sodium and iodine (essential to normal thyroid function).
It is used to increase the metabolic rate and give strengthen connective tissues, including the hair, skin and nails.
RAW FOOD PREPARATION:
HOW TO SOAK IRISH MOSS:
Place a handful or all of your Irish Moss into a tall container. Rinse well 3 or 4 times and let soak up to 6 hours in the fridge. Change the water at least twice a day. Check on hidden sand, small stones or other impurities. Don’t worry about the “fragrance” when the sea moss is ready to use, it is practically odorless and tasteless.
If you do not have enough time you may soak the Irish Moss in lukewarm water for a few hours only. However, it will lessen a little of its gelatinous effect and you should use a little more in your recipe. The moss is ready when it has a creamy white color and nearly double size and weight than its dry original state.
HOW TO USE IRISH MOSS:
According to your recipe blend the Irish Moss and water together until it is well broken down and very creamy. Before adding other ingredients make sure that you blend all chunks of the moss which might kept sticking on the lid and the walls of the blender. Irish Moss will make any liquid fluffy and is a substitute for gelatin and other thickeners such as agar agar, pectin, soy lecithin, tapioca or corn starch.
HOW TO STORE IRISH MOSS:
Dry Irish Moss can stay up to a year in a cool dry place as the salt will preserve it. If you have soaked more Irish Moss than you need you may keep it in the fridge and change the water every day and it will keep fresh up to 3 weeks. You may also blend the Moss with little water until you get a thick creamy consistency and store it in a closed glass jar in the fridge for up to 3 weeks, this is a nice idea when you frequently use Irish Moss, and you have the paste ready.
Please go to the recipe section, there are 2 yummy raw food preparation posted.