SEA Moss (RAW) 1 LB - Irish Moss DR SEBI NDQ

Instructions to make a drink: 1. Rinse Irish moss well to remove salt, stones. 2. In a large pot, add linseed, Irish moss, and water. 3. Boil for 15 minutes on medium high and remove from heat. 4. Allow pot to cool for 15 minutes. 5. In a blender add all blender ingredients except the ice. 6. Blend until smooth and creamy. 7. Add ice and continue to blend until smooth and creamy (cools drink off). 8. Serve and enjoy!

• You will get 1 LB (16 Ounces) Irish Moss. Irish moss is not actually a "moss" but a type of seaweed that has been used for centuries in Ireland (hence the name) as a healing sea vegetable used in soup broths to fortify and strengthen malnourished individuals..
• During the Irish famine in the mid 1800's, seaweeds became a main supplement of tion for the Irish people, playing a significant role as an abundant, easily harvested and prepared source of sustenance throughout this historical food shortage..
• Irish sea moss is a "red seaweed" variety that is often sourced from the Chondrus crispus species, but is also derived from the genus Gracilaria, a less leafy variation. Chondrus crispuscommonly grows off the shores of Ireland, Great Britain, the Atlantic coastlines of the U.S. and Canada, most European shores as well as Iceland. Whereas gracilaria, another type of red marine algae also referred to as irish moss, comes from warmer oceanic environments..
• Chondrus crispus or gracilaria, being very mucilaginous when soaked in water, is one that you wouldn't normally eat like dulse, kelp or nori seaweeds. It additionally has a tough and rubbery texture that is largely inedible. Although it is traditionally simmered and consumed as a liquid broth, modern-day recipes often use the raw blended gel which can be added to various foods and drinks as a tious thickening agent..
• NOTE: FOOD CANNOT BE RETURNED! PLEASE ADVISE!.