“Chondrus crispus, known under the common name Irish moss, or carrageen moss (Irish carraigín, “little rock”), is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition the protist 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 carrageenan of which it contains about 55%. The protist 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.”
“Chondrus Crispus.” Wikipedia. Wikimedia Foundation, 06 Dec. 2012. Web. 18 June 2012. <http://en.wikipedia.org/wiki/Chondrus_crispus>.
Irish Moss is commonly used in living dessert recipes, like the OG’s amazingggg tiramisu, like every deadly delicious recipe in “Sweet Gratitude” , by Matthew Rogers and Tiziana Alipo Tamborra, and of course in the recipe Christine Lucas of Complete Mind and Body gave me for the refreshing and decadent Mango Mousse with Lime Creme! The moss gives pies a rich texture ❤ its amazingly nutritious, you’d think its 2 sticks of butter the way it adds depth to the recipes its in, sea veggies are magical. Make friends with them. ❤