CHARACTERISTICS

Irish moss (Chondrus crispus) is a red seaweed (rhodophyceae) consisting of flat, highly branched, purple-brown fronds of modest size (10-15 cm) that lives attached to rocks uncovered by water during low tide. It has a cartilaginous texture. It is also known by the as Carragheen, from the Irish locality Carragheen where it originated.

NUTRITIONAL VALUES

Irish moss is a seaweed consisting of hygroscopic fibers called CARRAGHENANES (mucilages), which upon rehydration form a dense gelatinous mass in the intestines The constituent Carraghenans of IRISH MOSS seaweed chemically called Galactans* (Galactose polymers), are very complex macromolecules containing between 20 and 35 percent sulfur groups. These mucilagins form very solid solutions that unite cells with each other and provide consistency and uniformity to the algal tissue. These molecules are highly sought after in industry because of their ability to form gels or particularly viscous solutions when they come into contact with water. Irish moss seaweed contains Sorbitol and Dulcitol. Sorbitol is sweeter than sugar and is widely used in slimming and diabetic diets. It is an excellent source of Mineral Salts, containing Sulfur, Iodine, Calcium, Potassium, Magnesium, Selenium, Zinc, Iron, Manganese, Phosphorus, B Vitamins and Vitamin C. It contains numerous Amino Acids, particularly Taurine.

PROPERTIES.

Irish moss has been known for centuries for its ability to treat and abate cold and flu symptoms, an effective barrier to typical winter ills. In Ireland it is commonly used as a remedy for bronchitis and coughs added to soups or warm milk. It has anti-inflammatory properties on mucous membranes, is a valuable aid in digestive disorders, and has antibacterial and antiviral properties. It helps rehydrate and moisturize the skin from the inside out. It can help in cases of eczema, sunburns, rashes or psoriasis.

Irish moss seaweed in particular is indicated for optimal supplementation of important micronutrients in the Daily Diet and especially in the Vegan and Vegetarian Diet and the Celiac Diet.

When cooked, it gradually dissolves to form a softer gelatin than Agar-agar, and is normally used to bind soups, stews and sauces. It increases the thickness of cheesecakes. It can be added to miso soup or can be used to make restorative vegetable broths, in which case it can be simmered in a muslin bag. Irish moss seaweed can also be eaten raw or after short steaming or pan-roasting, added to salads, in dressings or combined with grain dishes.

They have an intense flavor and enrich the taste of many recipes.

For a HEALTHY, ECOLOGICAL and SUSTAINABLE diet, we have chosen a raw material with these requirements CRUDE/RAW, VEGAN, GLUTEN FREE