Chondrus crispus

(L.) Stackhouse

Carragheen, Irish Moss, Jelly moss, Sea moss

Gigartinaceae Edible: Seaweed, Frond, Algae 6,100 iNaturalist observations

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Summary

Chondrus crispus—commonly called Irish moss or carrageenan 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 it 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.

Description

A red seaweed. It is 7-15 cm long and spreads 7-15 cm wide. It is red-purple to green. It has a disk shaped holdfast. It is narrow at the base and expands into branched fronds. These are often crimped along the edge.

Edible Uses

C. crispus is traditionally used fresh as a thickening agent in carrageen pudding, a milk-based dish eaten in Scotland and Ireland. Likewise, it is an industrial source of carrageenan commonly used as a thickener and stabilizer in milk products, such as ice cream and processed foods. In Europe, it is indicated as E407 or E407a. It may also be used as a thickener in calico printing and paper marbling, and for fining beer. Irish moss is frequently used with Mastocarpus stellatus (Gigartina mamillosa), Chondracanthus acicularis (G. acicularis), and other seaweeds, which are all commonly found growing together. Carrageenan may be extracted from tropical seaweeds of the genera Kappaphycus and Eucheuma.

Traditional Uses

It is a major source of carrageenan, a gum used for gelling and thickening and emulsifying foods. It is bleached and dried before use. It is used as a food and as an emulsifying and jelling agent for ice cream, cream cheese, yogurt, salad dressing, and gravies. It is used for thickening in soups and chowders.

Distribution

It is a temperate plant. It grows most commonly around Atlantic shores.

Where It Grows

Africa, Alaska, America, Angola, Antarctic, Atlantic, Britain, Canada, Cape Verde, Central Africa, Denmark, Europe, France, Germany, Ghana, Greece, Iceland, India, Ireland, Japan, Korea, Mauritania, Mediterranean, Netherlands, North America, North Sea, Norway, Portugal, Russia, Scandinavia, Spain, Sweden, USA, West Africa,

Cultivation

Plants are left intact along shores after harvesting to allow them to regrow.

Other Information

It is available in whole food shops. It is an important edible seaweed.

Notes

There are about 15 Chondrus species.

Nutrition

Part	Moisture	kJ	kcal	Protein	Vit A	Vit C	Iron	Zinc
Seaweed	—	—	26.4	—	—	—	—	—

Synonyms

There are many synonyms

Also Known As

Bejin gwenn, Pearl moss, Pioca

References (23)

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Burkill, H. M., 1985, The useful plants of west tropical Africa, Vol. 5. Kew.
Cherry, P., et al, 2019, Risks and benefits of consuming edible seaweeds. Nutrition ReviewsVR Vol. 77(5):307–329

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