What is Irish Moss?

Irish moss (Chondracanthus chamissoi) is a type of red algae harvested from the Pacific coast of South America.

Sold in the U.S. as Irish moss or sea moss, it has naturally occurring protein and various minerals. Because Irish moss becomes jelly-like when boiled in liquids, it is used to thicken puddings and custards.

The flakes of dried Irish sea moss can also be sprinkled directly onto foods or into simmering soups and stews.

About the seaweed

Chondracanthus chamissoi is a red-purple alga that grows on rocks between the tides along the Pacific coasts of Peru and Chile, where it is known as yuyo and chicoria de mar and has long been eaten as a coastal food. It belongs to the same seaweed family as the North Atlantic Chondrus crispus and, like it, contains carrageenan, the natural polysaccharide that makes it set into a soft gel when simmered in liquid. The color fades toward a pale yellow-white as it dries. It naturally contains iodine and minerals such as magnesium, calcium, and potassium.

Related products

• Irish Moss Powder — the same seaweed, ground for direct use.

Irish Moss: form & sizes

We carry Irish Moss as whole dried seaweed, sold by weight in sizes from 1 oz to 1 lb. We make no health or therapeutic claims.

Storage

Store dried Irish moss in an airtight container, away from heat, light, and humidity.

Irish Moss at a glance

Botanical name

Chondracanthus chamissoi

Type

Red marine alga (seaweed)

Native habitat

Rocky Pacific coasts of Peru and Chile

Common names

Irish Moss, Sea Moss, Yuyo, Chicoria de Mar

Notable compound

Carrageenan

Form

Whole dried seaweed

Sizes

1 oz to 1 lb