Below is a list of all known varieties for Irish Moss. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Carrageenan (Refined Powder) | The refined, extracted polysaccharide (hydrocolloid) from Irish Moss. A powerful vegetarian gelling agent. |
| Eucheuma (Sea Moss) | (Linked to Irish Moss) A genus of red algae (like *Eucheuma cottonii*) that is commercially farmed. A primary source of carrageenan and used in sea moss gels. |
| Eucheuma Cottonii (Sea Moss) | A species of red algae commercially farmed as "Sea Moss" and for carrageenan extraction. Used in gels and drinks. |
| Gracilaria (Sea Moss) | A different genus of red algae, often sold interchangeably with *Chondrus crispus* as "Sea Moss," especially for making gels. |
| Irish Moss (Fresh) | The fresh, cartilaginous, fan-shaped red algae, harvested from rocks. Must be cleaned and soaked before use. |
| Irish Moss (Jelly) | The clear, flavorless, thick jelly created from boiling Irish Moss. Used as a base for puddings and drinks. |
| Irish Moss (Powder) | The dried plant, ground into a powder. Used as a thickening agent and nutritional supplement. |
| Irish Moss (Whole, Dried) | The whole, dried *Chondrus crispus* plant. Must be soaked and boiled to release its carrageenan, used to make puddings. |
| Jamaican Irish Moss Drink | A sweet, rich, and thick drink made from boiling Irish Moss jelly with milk (or condensed milk), nutmeg, cinnamon, and vanilla. |
| Sea Moss Gel (Jamaican Drink) | A popular Caribbean drink made from boiling Irish Moss with spices (like cinnamon and nutmeg) and blending it with milk and sweeteners. |