Key features

• •Clear Irish Moss (Sea Moss, Gracilaria) is great to use as a raw vegan substitute for gelatins and other thickeners. This Irish Moss is wild-crafted, harvested fresh from the ocean. It needs to be washed and soaked before use.
• •Chef Tip: Wash and soak 4 to 8 oz of Irish Moss at one time. Blend the Irish Moss to a smooth gel. Use silicon ice cube trays to freeze the gel. Store the frozen cubes in the freezer in an air tight container or zip-lock bag. Using this method ensures that you always have Irish Moss ready to make great foods and desserts.
• •Directions for use: Rinse and soak well at least three times. The sea smell will go away with soaking. Give the Irish Moss a loving rub to remove salt and other ocean debris such as sand (small colored fibers might be left over from the nets used to harvesting). Put Irish Moss is a tall container (it will double in size) and fill with fresh water. Soak for 24 to 48 hours. Remember to change the water twice a day. While changing the water rub the Irish Moss to loosen more debris.
• •Rinse one final time and place in blender. Process the Irish Moss until you get a smooth consistency. You might need to add additional water. Take care to scrape down the sides of the blender to ensure that there are no pieces of Irish Moss. Keep the gel in an airtight container in the fridge for up to two weeks. Add to recipes for emollient and gelatinous effect. Contrary to logic, Irish Moss gets a very sweet smell when it goes bad.
• •Fresh Irish Moss (Raw, Wildcrafted) 8 oz