CHF
CHF

Irish Moss

Untreated organic Irish Moss in raw food quality

This organic marine algae grows in the nutrient-rich North Atlantic on the Irish west coast. It is hand-harvested by a family business and dried at room temperature. The water quality is constantly checked and corresponds to the organic standards.

Irish Moss is a red algae of the North Atlantic coast, which is characterized by its cartilaginous and branched form. It reaches a height of 10 to 15 cm. In the fresh state it is yellowish to purple-red or green and gelatinous, when dry yellowish, translucent and horny. In the food sector Irish Moss is used as gelling and thickening agents.

Irish moss is the healthiest plant-alternative to gelatin. It is used to stabilize raw cakes, puddings, creams, salad dressings, smoothies, or any other product that needs to be stabilized in a healthy way.

In addition, Irish moss seaweed is an excellent source of minerals and trace elements such as iodine, beta-carotene, calcium, iron, magnesium, phosphorus, manganese, selenium.

Ingredients and preparation

Ingredients

  • 30g dried Irish Moss
  • Spring water for soaking
  • Spring water for blending the soaked Irish moss

Preparation (evening)

  • Soak the Irish moss in a bowl of spring water for 4 hours or in the fridge overnight
  • Tip: if you are pressed for time, just soak in lukewarm water for 2 hours!

Preparation (morning)

The Irish moss will have expanded greatly in volume overnight. The weight is now around 160g.

  • Wash the Irish moss thoroughly in running water, getting rid of all sand and impurities

This process will ensure that the Irish moss is no longer salty once blended

Making the stabilizer

  • Add 200ml water to allow the mixture to blend
  • Blend until smooth, adding more water if necessary
  • Transfer the mixture to a jar, and refrigerate (this allows the mixture to thicken into the required jelly-like consistency)
    The final weight is now around 290g.
    1tbs = 16g Irish Moss paste

The Irish moss can be stored in the fridge for up to six weeks. If it smells slightly spicy, the mixture has spoiled.


Note: The white spots on the Irish Moss are caused by small marine organisms, such as mussels calcium deposits. These deposits are edible without any problems and do not need to be removed.

Product Details

  •  Ireland
  •  Raw, certified organic, wildcrafted
  •  100% organic irish moss
  •  1 Jahr
  •  CH-BIO-086
  •  Available
comments powered by Disqus