Chondrus crispus is a source of carrageenan, which is commonly used as a thickener and stabilizer in milk products such as ice cream 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 deserts such as almond jelly. Presently the major source of carrageenan is tropical seaweeds of the genera Kappaphycus and Eucheuma.
Irish moss is also used to make a beverage popular in the Caribbean. The beverage is made by boiling the Irish moss for about an hour in water. A flavouring, such as vanilla or strawberry, may be added, and finally milk or sweetened condensed milk, rum and spices are added. It is usually served chilled, is very thick and is sometimes thought to have aphrodisiac qualities. It is also now available ready made, tinned. The Irish Moss used in the Caribbean is most often Gracilaria spp.
In parts of Scotland, where it is known as (An) Cairgean in Scottish Gaelic, it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whisky are added. The end-product is a kind of jelly similar to tapioca or blancmange.
|English||Irish moss, pearl moss, carrageen moss, seamuisin, curly moss, curly gristle moss, Dorset weed, jelly moss, sea moss, white wrack|
|French||petit goémon, mousse d’Irlande, lichen (carraghèen), goémon frisé, goémon blanc, goémon rouge, mousse perlée|
|Breton||pioka, liken ruz, teil piko, bouch, bouchounoù, bejin behan, bejin gwenn, bouch farad youd, bouch gad, bouch gwenn, jargod, ougnachou-ru, teles, tilez|
|Scottish (Gaelic)||cairgin, carragheen, killeen, mathair an diulisg|
|Irish||carraigín, fiadháin, clúimhín caitcarraigín, fiadháin, clúimhín cait|
|Portuguese||musgo gordo, folha de alface, folhina, botelho crespo|
|Galician||ouca riza, carrapucho, creba, pata de galiña|
|Spanish||musgo de Irlanda, musgo perlado, musgo marino, carrageen, liquen|
|German||Knorpeltang, Carrageen, Irländischer Perltang, Irländisches Moos, Karragaheen, Perlmoos|
|Norwegian||krusflik, driesflik, gelatintang|
|Danish||Carrageentang, Blomkålstang, Irlandsk mos|
|Japanese||hirakotoji, tochaka, tsunomata|
Seasonal acclimatization of antioxidants and photosynthesis in Chondrus crispus and Mastocarpus stellatus, two co-occurring red algae with differing stress tolerances.
Dec 01, 2004; Introduction Mastocarpus stellatus (Stack. in With.) Guiry and Chondrus crispus Stackhouse are morphologically similar red...
Sea urchins gone, attention shifts to Irish moss harvest ; Maine researchers hope for a sustainable industry without the urchins' boom-and-bust cycle.
Aug 15, 2004; MEREDITH GOAD Staff Writer Portland Press Herald (Maine) 08-15-2004 Sea urchins gone, attention shifts to Irish moss harvest ;...