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Irish moss — Ingredient · Foodgeist

Ingredient

Irish moss

Chondrus crispus ? commonly called Irish moss or carrageen moss (Irish carraigín, "little rock") ? is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition this protist is soft and cartilagino

Irish moss

About

Chondrus crispus ? commonly called Irish moss or carrageen moss (Irish carraigín, "little rock") ? is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition this protist is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent is a mucilaginous body, made of the polysaccharide carrageenan which comprises about 55% by weight. The organism also consists of nearly 10% protein and about 15% mineral matter, and is rich in iodine and sulfur. When softened in water it has a sea-like odour and because of the abundant cell wall polysaccharides it will form a jelly when boiled, containing from 20 to 100 times its weight of water.

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×6

aromatic×6

mint×4

camphoraceous×4

grassy×4

pungent×4

cooling×3

menthol×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-pulegone(+)-taxifolin(±)-menthone(2-trans-6-trans)-farnesoate (2e,6e)-farnesol(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone

Molecular affinity

Pairs well with — ingredients that share aroma compounds

Japanese Chestnut

Arctic Blackberry

Black Huckleberry

Evergreen Huckleberry

Tronchuda cabbage

Research Evidence

Ask The Geist about Irish moss

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.