North Atlantic Irish Seamoss
Chondrus Crispus also known as Sea Moss is the oldest seaweed in the industry. Long associated with the Caribbean Isles, Ireland, and Scotland, it is often referred to as carrageenan. It has been revered for centuries for its gelling properties.
It can be eaten in salads or cooked with greens. It's a red algae and really not a moss but a seaweed that grows attached to rocks.
All edible seaweed has many nutrients and when combined with other types is when the mineral
count is boosted. Dr. Sebi talked about Chondrus Crispus mentioning the little purple one that does not really expand and grows on rocks. He also showed Gracilaria and called it Chondrus Crispus saying how it grows to a much larger size and it does. Gracilaria is what looks like rhizomes or ropes and comes from Jamaica. It can be a red algae as well.
Use all seamoss/ edible seaweed in your food regimen.
You should wash your seaweed to remove sand, small pebbles, shells, and urchins from the ocean. It can also have the carpospores attached. It is a white patch showing the plant was fertile.
The 0.08oz will rehydrate to 4oz and makes approximately 1lb 6oz of gel.
Read about Chondrus Crispus.
THIS PRODUCT IS NOT RECOMMENDED FOR INDIVIDUALS
WHO ARE HIGHLY SENSITIVE/ALLERGIC TO SHELLFISH.
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