Despite the name, Irish moss not a moss at all but a variety of red
seaweed or marine algae. The small, fan-shaped plant thrives along the
rocky shores of the Atlantic coasts of North America and Europe,
especially Great Britain and Ireland. Harvested by hand in the fall,
Irish moss is washed and then spread out to dry in the sun.
Irish moss, also known as carrageenan, has been used for centuries as a
vegetable and seasoning for soups and stews. In fact, during the Irish
famine of the 19th century, it became a life-saving dietary staple.
Today, carrageenan is a common thickening agent used in the food
industry, especially in dairy products. It is also used in the cosmetics
industry as a stabilizer and moisturizing ingredient in soaps, lotions
and other personal care products.
Irish Moss is a common name recognized and associated with red seaweeds (Rhodophyceae) that include Chondracanthus chamissoi (formerly known as Gigartina chamissoi).
Chondracanthus chamissoi, a Rhodophyta from the same Gigartineacea family as Chondrus crispus and other Gigartina species, contains the same carrageenan types as other Gigartina species.
