Fresh Irish Moss (Raw, Wildcrafted) 16 oz
Our Irish Moss, also called Sea Moss, or by its botanical name Gracilaria, is truly raw and dried under the sun right after harvesting.
Make your own Irish Moss Gel and use it as a base for your protein shakes and smoothies. Add it to your recipes that call for thick consistency such as cheesecake, puddings and jams. Substitute for cream in thick soups. Replace the fat in sauces, mayonnaise, salsas and dressings The same gel even doubles up as a facial mask!
Natural Zing Irish Moss has a wide range of Vitamins, Minerals and Healthy Fatty Acids. This Super Food Is rich in magnesium, high in protein, with a significant amount of fiber, and contains only natural good fat like those in avocado, coconut and nuts. No additives, fillers, sugars or anything artificial or processed.
A natural stimulant more subtle and longer lasting than caffeine.
Because of its natural state it comes with impurities, such as sand, dirt, salt, and sea debris. We recommend multiple washings and trimmings to ensure the moss is absolutely clean of all natural impurities and residue that comes from the sea. We also recommend soaking the moss overnight to fully hydrate it to make it easier to blend into a gel.
Ingredients: Irish Moss or Sea Moss (Graciliaria)
Product of Indonesia
NET WT: 16 oz
Directions for use: Rinse and soak well at least three times. The sea smell will go away with soaking. Work with your hands through the moss to remove salt and other ocean debris such as sand (small colored fibers might be left over from the nets used to harvesting). Put Irish Moss is a tall container (it will double in size) and fill with fresh water. Soak for 24 to 48 hours. Remember to change the water twice a day. While changing the water rub the Irish Moss to loosen more debris. Rinse one final time and place in blender. Process the Irish Moss until you get a smooth consistency. You might need to add additional water. Take care to scrape down the sides of the blender to ensure that there are no pieces of Irish Moss. Keep the gel in an airtight container in the fridge for up to two weeks. Add to recipes for emollient and gelatinous effect. Contrary to logic, Irish Moss gets a very sweet smell when it goes bad.
Chef Tip: Wash and soak 4 to 8 oz of Irish Moss at one time. Blend the Irish Moss to a smooth gel. Use silicon ice cube trays to freeze the gel. Store the frozen cubes in the freezer in an air tight container or zip-lock bag. Using this method ensures that you always have Irish Moss ready to make great foods and desserts.
