Chondrus Crispus, often known as Irish Sea moss, is a red alga found along the Atlantic coasts of the Caribbean Islands, North America, and Europe. Sea moss has grown in popularity due to Dr. Sebi’s teachings on its medicinal capabilities. Sea moss, also known as Irish sea moss, Irish moss, or Irish seaweed, is a form of red algae found in the ocean that belongs to the Chondrus crispus species. The shores of Ireland, the Faroe Islands, and Iceland are home to this moss.
When sea moss is extracted from the sea, it is often utilized in beer brewing, jelly making, and ice cream manufacturing. It has a deep purple or brown color in nature, but it turns yellow or green when air-dried. You can buy purple, green, or gold sea moss with bonuses. Sea moss is said to have 92 of the 102 minerals that the human body requires to function correctly. It contains potassium iodide and potassium bromide, zinc, natural silica, and selenium and is high in calcium and iodine.
What is Sea Moss?
Sea moss (Chondrus crispus) is a dark red plant that grows on the Atlantic Ocean’s coastlines. A carbohydrate called carrageenan is one of its critical structural components, making up the plant’s cell walls. This cellulose carbohydrate is removed by boiling the plant, which causes it to absorb water and create a jelly. Desserts, yogurts, sauces, salad dressings, pates, and vegetarian hot dogs, to name a few, all use this jelly as a thickening and emulsifying agent.
It’s very beneficial in thickening dairy products since it interacts well with proteins, common in ice cream, cream cheese, and yogurt. It’s frequently used in chocolate milk to prevent cocoa particles from separating from the milk and dropping to the bottom of the container. Sea moss is one type of seaweed that includes carrageenan, which can be extracted and used as a food additive.
The plant is cleaned and washed to extract carrageenan from sea moss to remove sand, and other debris, then boiled in a potassium hydroxide solution, an alkali that aids in the gel’s strength. The cooked seaweed is ground finely after another round of washing and drying and then treated with either alcohol or potassium chloride, which dissolves the carrageenan and extracts it. It also has its color removed. After drying, the concentrated gel is crushed into a powder and packed. Sea moss can be processed in various methods to yield several types of carrageenan, including soft and malleable varieties, hard and brittle varieties, and thickeners that don’t jell.
How to Use Sea Moss?
Sea moss is most commonly used in the kitchen as carrageenan powder, primarily thickened liquids. For example, you may use carrageenan powder instead of gelatin powder in a cheesecake. If that’s the case, combine the carrageenan powder with the sugar, salt, and other dry ingredients in a mixing bowl. After that, you’ll mix the dry components with the liquid ones, such as egg yolks, milk, and cream cheese, until smooth, then pour the mixture into the pie shell and bake it.
In some circumstances, you may need to dissolve the carrageenan powder first and then heat it to make a gel before adding it to your recipe. Cooking dried sea moss can also result in a gel, albeit it will likely retain its seaweed flavor and color and a coating of salt from the ocean.