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Irish moss vs. chia seed as a thickening agent?
Posted by:
Tai
()
Date: December 08, 2014 09:38PM Hi,
What are people's thoughts on irish moss, aka carageenan? With all the controversy of the polluted oceans, can one just use chia seed instead of irish moss in all the raw dessert recipes? It is not that easy to find whole irish moss to be able to wash it really well. A lot of companies sell powder or flakes. I bought some whole and read that is was from the philippines. Hhmmm. Is that safe? Could it be bleached with chemicals if it is beige? Thanks Re: Irish moss vs. chia seed as a thickening agent?
Posted by:
SueZ
()
Date: December 08, 2014 10:06PM MaineSeaweed.com, which I recommend highly, runs out of good whole Irish Moss quickly in the collecting season but they will have it in again next summer.
Many years ago I bought whole Irish Moss from Rawfoodworld,com. The package didn't say where it was collected from. Chia seeds might work for some things but not for Asian recipes that call for Irish moss. Re: Irish moss vs. chia seed as a thickening agent?
Posted by:
Utopian Life
()
Date: December 09, 2014 12:58AM I think both are fine, I've used irish moss before and it is a lot of work. Depends on the recipe. You usually can't substitute 1 for 1. If that makes sense.  Sorry, only registered users may post in this forum.
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