It was also used as a thickening agent for soups and puddings due to its gel-like consistency when boiled. However, scientific research on these claims is still in the early stages.
Chondrus crispus—commonly called Irish moss or carrageen moss (Irish carraigín, "little rock")—is a species of red algae which grows abundantly along the rocky parts of the Atlantic coasts of Europe and North America. In its fresh condition this protist is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent is a mucilaginous body, made of the polysaccharide carrageenan, which constitutes 55% of its dry weight. The organism also consists of nearly 10% dry weight protein and about 15% dry weight mineral matter, and is rich in iodine and sulfur. When softened in water it has a sea-like odour. Because of the abundant cell wall polysaccharides, it will form a jelly when boiled, containing from 20 to 100 times its weight of water.
Chondrus crispus is a relatively small sea alga, reaching up to a little more than 20 cm in length. It grows from a discoid holdfast and branches four or five times in a dichotomous, fan-like manner. The morphology is highly variable, especially the broadness of the thalli. The branches are 2–15 mm broad and firm in texture, and the color ranges from bright green towards the surface of the water, to deep red at greater depths.[1] The gametophytes (see below) often show a blue iridescence at the tip of the fronds[2] and fertile sporophytes show a spotty pattern. Mastocarpus stellatus (Stackhouse) Guiry is a similar species which can be readily distinguished by its strongly channelled and often somewhat twisted thalli.
Chondrus crispus is common all around the shores of Ireland and can also be found along the coast of Europe including Iceland, the Faroe Islands.[3] western Baltic Sea to southern Spain.[4] It is found on the Atlantic coasts of Canada[4][5] and recorded from California in the United States to Japan.[4] However, any distribution outside the Northern Atlantic needs to be verified. There are also other species of the same genus in the Pacific Ocean, for example, C. ocellatus Holmes, C. nipponicus Yendo, C. yendoi Yamada et Mikami, C. pinnulatus (Harvey) Okamura and C. armatus (Harvey) Yamada et Mikami.[6]
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A basic recipe involves combining sea moss gel, fruit juice, and a natural sweetener, heating the mixture, and then setting it in gummy molds.
Sea moss gummies offer a convenient way to consume sea moss, but the gel form might retain more of its raw nutrients. The gelling process for the gummies might reduce some nutritional content.
To make sea moss gummies, you'll need sea moss gel, fruit juice or flavored liquid, and a natural sweetener like agave or honey. Mix the ingredients, heat until warm, pour into gummy molds, and refrigerate until set.
Yes, they can offer the health benefits associated with sea moss.