Carrageen Moss, also known as Carragheen, Carageen, Irish Moss, carrageenan, carragheenan or Crondus Crispus is a soft, yellowy, red seaweed from the same family as Dillisk. The word derives from the Irish carraigín. When wet Carrageen Moss is sometimes almost translucent, and when dried it forms small, sharp nobbly spines.
Carrageen is used most often in cookery, to make a delicious mousse that has long been thought of as a cure for stomach problems. Many irish children will have memories of being fed Carrageen from a young age whenever they were ill.
How to cook with Carrageen Moss
A very simple recipe:
- Take 40 g ( a small handfull) of Carrageen Moss
- Add 1 litre (2 pints) of cold milk and slowly warm in a saucepan, stirring to stop it burning
- Once boiling, simmer gently for 20 more minutes
- Add 2 large tablespoons of sugar
- Seive the mixture to remove the Carrageen, allow to cool and serve.
For a really tasty alternative, follow the recipe above but add a spoon or two of cocoa to the mixture just before taking it off the heat.