Over 12,000 types of seaweed have been described to date. We use organic seaweed that is hand harvested from the West of Ireland. Here is some more information on two of the seaweeds that we use in our products. Sweet Kelp is used in our Kelp Oaties and our Kelp Krispies, while the Chocolate Mousse uses Carrageen.
The scientific term for Sweet Kelp is Saccharina latissima, otherwise known as rufáá, madra rua, sweet kombu, sea belt, sugar kelp. This is a brown seaweed, with a thin short stripe. Sweet Kelp is found on the lower shore and in rock pools and is mostly harvested from June to September. This seaweed gets its sweetness from mannitol, a natural sugar that sometimes looks like a dry white powder on the seaweed. Like the other kelps (Oarweed and forest kelp), sweet kelp has a wide range of vitamins, minerals and trace elements, especially iodine. Sweet Kelp can be used as an edible seaweed, a fertilizer, in cosmetic products or in a seaweed bath!
Chondrus Crispus is also called carrageen moss or Carraigín, meaning ‘little rock’. This famous Irish seaweed is known worldwide and is mostly used as a setting agent. Carrageen is purplish red in colour and is mostly found on the lower shore. It sometimes has an iridescent glow when in water. Traditionally Carrageen was used as a cure for coughs, colds and sore throats. It was made into a remedy drink with lemon and honey and was also used to make puddings, jellies and mousse.