Irish moss (white), (wild collection & raw) 50 g

Our Irish moss (white) in proven PureRaw quality - raw!  - Dried seaweed from wild collection -Raw food quality -Easy to use as a thickener -Versatile use -Constant quality controls -Without additives White Irish moss, also known as cartilaginous kelp or one of the carrageenan algae, is a sea algae that is much softer and milder in taste compared to the red variety and is therefore particularly popular.   Our white Irish moss comes from wild collection and is of the best raw food quality.   Fueled cartilaginous seaweed has long been collected for food in Ireland and Scotland.  Irish moss also has a very beneficial effect on the skin, for example in the case of sunburn, thanks to its moisturizing effect.   Today Irish moss is primarily cultivated to produce the raw material carageenan.  Carrageenan is a polysaccharide, which is a popular gelling and thickening agent for all kinds of dishes - not just in raw vegan cuisine.  From tasty dessert creams to ice cream, cakes and delicious sauces.  Irish moss is the perfect “kitchen aid” when it comes to binding or thickening food.  Iodine and recommended consumption Average iodine content: 11.23 mg/kg Approx.  13 g of dried Irish moss corresponds to 100% of the reference amount for daily iodine intake of 150 µg (EU nutrient reference value).   Seaweed is naturally rich in iodine.  Excessive intake of iodine can lead to thyroid dysfunction.  Therefore, it is recommended to rehydrate the seaweed before consumption (as directed)* to reduce the iodine content. *Hydration: Wash the algae thoroughly and then soak it in clear water for 1-3 hours.  Then rinse well again.  Ingredients: Irish moss (carrageenan, white) Origin: Vietnam Storage: Protect from heat, light and moisture.  Please do not store the product in the refrigerator.  Use: To make a cream, approx. ¼Mix a cup of Irish moss and 1 cup of water thoroughly in a high-performance blender.  The cream created in this way can then be used e.g.b.  Can be further processed in cakes, sauces, desserts and ice creams.   Our experience has shown that a very good yoghurt texture can be achieved with Irish moss.  Plus approx.  Clean 20 g of Irish moss well, soak it and add it to the blender with the desired “plant drinks”.  Then add some sweetener if you like, e.g.b.  Stir in dates, yacon syrup or birch sugar and the yoghurt ferment.  Then continue as described in the yogurt recipe.   Tip: Traditionally, Irish moss is boiled together with liquid.  Average nutritional values ​​per 100g Energy kJ (kcal): 858 kJ / 205 kcal Fat: 1.1g - of which saturated fatty acids: 0.0 g Carbohydrates: 26.5g - of which sugar: 0.0 g Fiber: 25.0 g Protein: 9.8 g Salt: 4.4g Iodine: 1123 μg Important instructions: - It is a natural product whose composition is subject to natural fluctuations. -When drying, white deposits can form on the seaweed.  This is natural salt from algae.  This is not a quality defect. -Harvested wild.  Despite careful processing, natural materials of marine origin may be included. -May contain traces of nuts, molluscs, crustaceans and marine fish.