Organic Irish Seamoss

£10.00

*Price includes tax

natural-solution

Natural Solution

revitalised

Feel Revitalised

no-toxins

Removes Toxic Remnants

heart-antioxidents

Packed With Antioxidents

cell-damage

Prevents Cell Damage

fight-illness

Helps Fight Illness

Benefits

  • heart-antioxidents   Boosts Immune System
  • heart-antioxidents   Increases energy
  • heart-antioxidents   Improve disease fighting capacity
  • heart-antioxidents   Helps relieve itching
  • heart-antioxidents   Assists essential removal of toxic impurities

organic irish sea moss

Our organic Irish sea moss fresh from the Irish sea, is a great source of potassium, a nutrient which helps to dissolve catarrh (inflammation and phlegm in the mucous membranes), which cause congestion. It also contains compounds that act as natural antimicrobial and antiviral agents, helping to get rid of any infections naturally.

Carrageenan Irish Sea Moss (Chondrus crispus)
With delicate fronds and a deep pink colour, Irish Seam Moss has a long history in Western cuisine. It is a good gelling agent suited to desserts and savoury dishes alike. It is traditionally used in the treatment of colds and respiratory problems. It is harvested by hand where it is cut just above the root to ensure the re-growth of the algae.

Commonly found in the lower shore – sometimes under the large brown seaweeds or in rock pools.

Other Names: Carragheen, Carraigin, Mastocarpus stellatus.
Type: Red Algae
Taste: Slightly sweet with an intense shellfish flavour.
Texture: Has a pleasant bite to it when gently boiled. Smooth, light texture in sauces and jellies.

PREPARATION:
To rehydrate: Soak in cold water for up to 5 mins with a little salt
Wash salt off thoroughly before use
Fresh: Rinse thoroughly before use
Gel: Simmer in milk or water for around 10-20 mins, strain before use.

COOKING INSTRUCTIONS:
For best results, simmer for around 10 mins before eating (no longer than 30 mins) .For a stiff gel it is possible to simmer for a little longer.
Goes well with: Fish and seafood, milk, citrus, vinegar, ginger, honey, foie gra.
Boil/Steam in pasta sauces, with rice/risotto, accompaniment to fish, added to fish pies, stews, patties and croquettes.
Bake use as a bed for baked fish and chowders.
Cold Pickled, added to salads.
Thickener Sauces and soups.
Gel ice cream, jelly, mousse and blancmange.

NUTRITIONAL VALUE:
High in: Protein, Fibre, Iodine, Calcium, Carrageenan, Antioxidants
Contains: Magnesium, Copper, Sulphur
Vitamins: A


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