Info message
Successful operation message
Warning message
Error message

  • icon

    Irish moss

Food Percentage of DRI per 100 grams

Irish moss is seaweed that grows on the Pacific, North Atlantic and Indian ocean shores surrounding the Brittish Isles, Europe, North America and Asia 

The raw food religion worships this algae for two reasons: firstly, it’s mucilaginous properties makes it an amazing raw thickener or stabilizer to use instead of gelatin. Secondly, raw Irish moss is a superfood in its own right, bursting at the seams with important trace minerals and nutrients such as magnesium, potassium, iodine, sulphur, iron, protein, calcium, and even vitamin B12. 

To prepare Irish moss gel the algae is blended with water until smooth. This gel can be used as a thickener, stabilizer, binder or emulsifier in both desserts to savory dishes. Use it in nut m!lk, vegan whip cream, cheezes, mousses, dressings, smoothies or dips. It is often used to make dense, nut heavy desserts more light. Other times it is just added to a smoothie or dressing to increase the nutrient density. 

Irish moss is also known as carrageenan, and chances are you have already consumed it plenty of times without knowing, considering that has been used for over 50 years in the food industry in many commercial food products. 




On its own, Irish moss tastes and smells like a combination of salt, seaweed, fish and ocean. It´s not a very pleasant taste, however it is mild enough to vanish when you mix with stronger flavored ingredients such as berries, cacao and fruit. Use a moderate amount to be sure the taste of the Irish moss gel can not be detected. It is used primarily as a stabilizer. But can also be used for adding making raw bread fluffy or cheesecake or panna cotta light and airy instead of dense and heavy. After adding Irish moss to your panna cotta, pudding or cheeze cake, allow a few hours in the refrigerator for it to set. 


Look for wild grown, ocean harvested and raw irish moss seaweed. The strands of wild Irish moss usually vary in size from thick to thin and also shift in color from white, golden yellow to dark brown or red. Sometimes you´ll find other types of seaweed mixed in, as well as other ocean debris and sand. That is a good sign, indicating that the product truly comes from the sea.

The other option - pool or tank grown it is not recommended. Nutritionally it is not nearly as powerful as the kind mother nature produces in the ocean. The nutritional content of pool grown Irish moss most likely depends on artificial fertilizers which don´t come close to what a natural ocean environment provides. Pool grown sea moss is usually uniform in size and color. 

Sometimes you´ll find Irish moss products with bright white strands, all in one uniform color. Be aware that this may be a sign that it has been chemically bleached. 


makes: 3 cups 

2 cups (150g) Irish moss 

water for soaking 

1/2 - 1 cup water for blending (not the soaking water) 

Rinse the moss thoroughly and cover in water. Set aside and allow to soak for approximately 5 hours, then drain and discard the soaking water. Put the soaked moss in a blender with a little fresh water and blend until smooth. Use as little water as possible, use just enough to be able to blend. Allow a couple of minutes of blending, the gel should be very smooth. 


Store the gel in a sealed container in the refrigerator for up to 10 days. It can also be stored in the freezer for up to 6 months. Freeze it in ice cube trays and store in a zip-lock bag or airtight container for extra convenience. Simply add a cube to your nut m!lk, smoothie or coconut whip cream and blend until dissolved. 


As a substitution for Irish moss gel, try using Kelp paste. Prepare the gel the same way as Irish moss seaweed, exchanging the Irish moss for kelp noodles. The only difference is the kelp noodles only need 30 minutes of soaking whereas Irish moss needs hours. Blend with just enough water and store in a sealed container in the refrigerator. Kelp noodle paste can replace Irish moss gel 1:1. 


The list of health benefits of this superfood is impressive. It contains 92 (!) minerals including potassium, calcium, magnesium, selenium,  zinc, folate , manganese, magnesium and iron. It is also high in protein and Vitamins A, K and E. Furthermore, Irish moss is great for thyroid health, reducing inflammation and for healing the digestive system. One study published in BMC Complimentary Medicine found that Irish moss is a potent prebiotic, meaning it acts as food for probiotic bacteria in the gut. 

Just like other seaweeds, Irish moss is a also a powerful detoxifyer, pulling toxins and acids out of the body and said to be a good radiation detoxifyer. 

Irish moss gel is also a great skincare product. Use topically as a moisturizer or facemask to promote a healthy, hydrated and glowing complexion.It’s known to heal skin conditions such as eczema, rashes, psoriasis
and sunburn, and these days you might find it in body lotions and face masks. 


Irish moss has been hailed for centuries as a superfood for its mineral content and nutrient density. In fact, the reason it is calledIrishmoss is because it was used as a source of survival during the Irish potato famine of the 1800s. When population of Ireland were starving they began harvesting and eating the algae. Traditionally, the seaweed was added to warm milk and sugar, creating a nutritious beverage that is still consumed today in Ireland. 

During World War II, the United States had a shortage of agar-agar which lead to Irish moss gaining in popularity. Since then, Irish moss has become increasingly popular due to Dr. Sebi’s teachings on the healing properties of the algae. It has also become popular in the raw food movement since it is one of few gelling agents that can be used without heating.