Irish Moss

Irish Moss is a source of fiber, minerals (magnesium, potassium, zinc), iodine and polyunsaturated fatty acids. With a stiffer texture, Irish moss’s flavour isn’t very pronounced. The thallus must be minced before being added to soups or sauces.

This algae has a decorative appearance and its beautiful red color will bring a touch of originality to your dishes, your vegetable jardinières, your juliennes, veggies or salads and can be used to make Blancmange, a type of gelled milk based dessert. Perfect to thicken sauces and creams.

After rehydration, it increases its weight by five times.

2 grams per person are enough.

In Ireland, Irish moss is used for centuries to make desserts like flans without using eggs. Since the Middle Ages, chondrus is also used for preparing "blancmange".

It is known for a long time by the people living by the seaside for its exceptional gelling properties that make it possible to replace gelatin of animal origin. Harvested locally and then allowed to dry, this seaweed is stored and used as and when required.

Chondrus is mostly used for its gelling properties.

Chondrus must be rinsed in cold water and then be soaked for some minutes in warm water, if you want it to lose its iodized perfume for use in desserts. If on the contrary you want to preserve its marine flavor, soak it in advance in cold salted water.

It is advised to consume it cooked only.

100% natural product.

Dehydration made at low temperature and at a humidity percentage of 12%.

Analyses are performed by a certified laboratory.

Once opened, be sure to seal the package to prevent the entry of air.

To maintain its natural properties, chondrus must be kept away from light and moisture.