Irish sea moss, Chondrus crispus, simply rehydrated, blended and set into a pale, faintly briny gel with nothing added: a spoonful for smoothies, broths and porridge, naturally high in iodine.
At a glance
For centuries, coastal Irish households gathered sea moss from the rocks after storms and dried it on stone walls, then stirred it into broths and possets: plain provision kept on hand through hard winters and lean…