Irish Moss Powder - Organic

Back of bag image of Irish Moss Powder - Organic 1 lb

Front of bag image of Irish Moss Powder - Organic 5 lb

Back of bag image of Irish Moss Powder - Organic 5 lb

Irish Moss piled together with wooden scoop on white background

Irish Moss Powder - Organic

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About Product

Irish Moss, or Chondrus crispus, is red algae native to the Atlantic coasts of Europe, North America, the Caribbean, and other parts of the world.

It has been used for centuries for various ailments. In the 19th century, Irish Moss was harvested and dried as a thickener in food products, such as ice cream and puddings.

Today, Irish moss powder is used as a thickener in various food products and for its nutritional content.

Irish moss powder is a source of Iodine, potassium, magnesium, zinc, and selenium, as well as vitamins and minerals.

It is also a source of carrageenan, which is used as a natural thickener and stabilizer in food products.

Some research suggests that Irish Moss may contain the following constituents:

Minerals: Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium, Iodine
Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Choline, Vitamin A (RAE), Beta Carotene, Vitamin A (IU), Vitamin E, Vitamin K
Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Proline, Serine
Phytochemicals: Mucilages, Carrageenan, Bromine, Iodine, Polysaccharides

This product is 100% natural and minimally processed: Taste, smell, texture, and color vary from batch to batch. Suggested Use:

Take 1/2 teaspoon 1 - 3 times daily.

Mixing suggestions:

To increase flavor and nutritional profile, soak in water for a few hours and allow to gel, then combine with your smoothies. This will add a great texture.

Miscellaneous Facts about our Raw Organic Irish Moss Powder

Certifications: Certified USDA Organic

Ingredients: Raw Irish Moss Powder

Parts Used: Irish Moss Seaweed

Botanical Name: Chondrus crispus

Other Names: Carrageen Moss, pearl moss,

Origin: Grown and dried in China. Packaged with care in Florida, USA

1. P. S. Dixon & L. M. Irvine (1977). Seaweeds of the British Isles. Vol. 1 Rhodophyta Part 1: Introduction, Nemaliales, Gigartinales. British Museum (Natural History) London. ISBN 0-565-00781-5.

2. F. Bargesen (1903). "Marine Algae of the Faraes". Botany of the Faraes based upon Danish investigations Part II (Copenhagen Reprint 1970). p. 35. ISBN 90-6105-011-1.

3. W. R. Taylor (1972). Marine Algae of the Northeastern Coast of North America. University of Michigan Press, Ann Arbor. ISBN 0-472-04904-6.

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5. Roeck-Holtzhauer, Y.de 1991. Uses of seaweeds in Cosmetics. in Guiry, M.D. and Blunden, G. 1991 Seaweed Resources in Europe: Uses and Potential. John Wiley & Sons ISBN 0-471-92947-6.

6. Stegenga, H., Bolton, J.J., and Anderson, R.J. 1997. Seaweeds of the South African West Coast. ed. Hall, A.V. Bolus Herbarium Number 18 Cape Town. ISBN 0-7992-1793-X.

7. Bixler, H. J., & Porse, H. (2011). A decade of change in the seaweed hydrocolloids industry. Journal of Applied Phycology, 23 ,321-335.

8. Feum A Feamainn (DVD, Scottish Gaelic), Comhairle nan Eilean Siar.

9. [1] Lusan a' Chladaich (Western Isles Council, Scottish Gaelic site).

10. Sylvia A Mitchell. The Jamaican root tonics: a botanical reference. Focus on Alternative and Complementary Therapies. Volume 16, Issue 4, pages 271"“280, December 2011.

11. Collan J, et al (2013) Genome structure and metabolic features in the red seaweed Chondrus crispus shed light on evolution of the Archaeplastida. Proceedings of the National Academy of Sciences doi:10.1073/pnas.1221259110.

12. Willan, T. & M. Waern, 1987. Alger med svenska namn. Svensk botanisk tidskrift 81: 281-288.

13. http://www.ars-grin.gov/duke/

14. http://ndb.nal.usda.gov/ndb/foods

15. https://phytochem.nal.usda.gov/phytochem/plants/show/426?qlookup=irish+moss&offset=0&max=20&et=

16. https://ndb.nal.usda.gov/ndb/foods/show/3157?manu=&fgcd=&ds=