Carrageen Moss

2,99 (11,96/100g)

  • Dried seaweed
  • popular in Ireland/Scotland
  • Origin: Spain

8 in stock

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Description

Cartilage Seaweed / Irish Moss / Carragheen Seaweed Dried Organic

The carragheen seaweed is widespread along the coasts of the Atlantic and has long been used as food, especially in Ireland and Scotland. When dried, the seaweed has a red colour, but then turns green when heated.

Use of carragheen seaweed

Carragheen seaweed can be used soaked or cooked and is excellent in salads, with fish and seafood dishes, with pasta and rice dishes.
Usage:

The following things should be noted:

  • Hydration: soak in water for 10 minutes.
  • Cooking: Boil in water for 5 minutes.

Caution: soaked/cooked they become 6 times larger than dried, so only use small quantities.

 

Healthy properties of seaweed

Seaweed are very versatile and can be used as an ingredient in all kinds of dishes as well as for seasoning. In addition, seaweed are very healthy as they contain many different nutrients and vitamins:

 

  •  They contain a lot of iodine. Even a small amount covers the daily requirement.
  • Among other things, seaweed contain protein, soluble and insoluble fibre, vitamins B1 and B2, iron, manganese, copper, vitamin B12 and omega-3 fats.
  • In smaller quantities they also contain vitamins A, C, E and K, folic acid, zinc, sodium, calcium and magnesium.
  • Seaweed contain antioxidants

Directions for eating seaweed

Seaweed are naturally rich in iodine. Although iodine is very important for normal thyroid function, excessive intake can lead to thyroid dysfunction. Therefore, an average daily intake of no more than 0.2 mg iodine is recommended. The iodine content varies depending on the type of seaweed and the preparation method. Therefore, please pay attention to the information on the package.

Allergens

May contain traces of crustaceans, shellfish and fish.

Ingredients:

Carragheen seaweed*

*from controlled organic cultivation

Origin: Spain

Additional information

  • Weight
    0.025 kg
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