Sea Moss Flakes (Irish Moss)
Sea Moss Flakes (Irish Moss)
- Allow 7 to 14 days
Sea moss flakes are dried Chondrus crispus, the red seaweed also known as Irish moss or carrageen moss. Soaked and blended, they set into a smooth sea moss gel for smoothies, and the same gel will thicken soups and sauces or set a pudding without gelatine.
Key Benefits
- Sets and thickens naturally: around half its dry weight is carrageenan, the seaweed gum that turns soaked, blended flakes into a soft gel.
- A plant-based alternative to gelatine: use the gel to set milk puddings and vegan desserts, or to give body to dairy-free drinks.
- Mild once rinsed: a good rinse takes away most of the sea smell, so a spoonful of gel disappears into a smoothie.
- Flakes save time: the small pieces are easier to measure and soften faster than whole dried sea moss.
- Contains iodine and minerals: sea moss carries iodine, along with calcium, magnesium and potassium.
- Certified organic: harvested and processed to organic certification standards.
Sea moss gel: Rinse a small handful of flakes (about 10 g) in a sieve, then soak them in plenty of cool water for 4 hours or overnight until soft and swollen. Drain, rinse again and blend with about 300 ml of hot (not boiling) water until completely smooth. Pour it into a clean jar and refrigerate. It sets within a few hours and keeps for about a week, or freeze it in ice cube trays.
Using the gel: A tablespoon or two is plenty in a smoothie. Stir a few spoonfuls through soups and sauces to thicken them, or blend some into warm milk with honey and a pinch of Nutmeg and Cinnamon Powder for an old-style Irish moss drink.
Kelp Powder and Bladderwrack are the brown seaweeds in the range, better suited to seasoning and herbal tea than to setting.
Irish moss and Iceland moss often get mixed up, but they are quite different things. Irish moss is a red seaweed, Iceland moss is a lichen, and neither is actually a moss.
Carrageenan, the thickener numbered 407 on ingredient lists, takes its name from carrageen, the old name for this seaweed. The name sea moss is now used for several warm-water seaweeds as well, and Chondrus crispus is the original.
Home brewers add about a teaspoon of Irish moss to a 20 litre batch in the last 15 minutes of the boil. The carrageenan binds proteins so they settle out as the wort cools, which helps the beer clear.
Sea moss contains iodine and levels vary between harvests. Keep servings small, and check with your doctor first if you have a thyroid condition or are pregnant. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.
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