Irish Moss:: Chondrus crispus is an industrial source of carrageenan, which is commonly used as a thickener and stabilizer[5] in milk products such as ice cream[6] and processed foods, including lunch meat. In Europe, it is indicated as E407 or E407b. It may also be used as a thickener in calico-printing and for fining beer or wine. Irish moss is frequently mixed with Mastocarpus stellatus (Gigartina mammillosa), Chondracanthus acicularis (G. acicularis) and other seaweeds with which it is associated in growth. Carrageenan and agar-agar are also used in Asia for gelatin-like desserts, such as almond jelly. Presently, the major source of carrageenan is tropical seaweeds of the genera Kappaphycus and Eucheuma.[7] In parts of Scotland (where it is known as (An) Cairgean in Scottish Gaelic) and Ireland, it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whisky are added.[8] The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange.[9] Similarly, in Jamaica and Trinidad and Tobago Gracilaria spp is boiled with cinnamon and milk to make a thick drink called Irish Moss that is believed to be an aphrodisiac.[10] In Venezuela it has been used for generations as a home remedy for sore throat and chest congestion, boiled in milk and served with honey before bed. --- Filling knowledge hole left from last weeks visit to the local whole food store, which had bags of this stuff sitting on a shelf next to dried Sorrel flowers. I just remembered to look it up and now I am edified for it....and if you read it, you will be too!!
Posted on: Sat, 25 Oct 2014 02:59:59 +0000
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