Jamaican Sea Moss – Raw, Dried Irish Moss | 100% Natural, Wildcrafted Caribbean Seaweed (Gracilaria sp.)

Jamaican Sea Moss (also known as Irish Moss) is a nutrient-dense, wildcrafted seaweed harvested from the pristine coastal waters of Jamaica. Sold raw and sun-dried — 100% natural, unprocessed, and free from additives or preservatives. One of the most celebrated superfoods in Caribbean and wellness culture, sea moss is prized for its exceptional mineral content, natural thickening properties, and broad culinary versatility.

This is the same sea moss used in traditional Jamaican home remedies, wellness tonics, and the iconic Jamaican sea moss drink — a nourishing, creamy beverage with roots deep in Caribbean food culture.

Why Jamaican Sea Moss?

• Nutrient-dense: Naturally rich in iodine, potassium, calcium, magnesium, and a broad spectrum of trace minerals
• Natural thickener: 55% carrageenan by volume — an effective vegan, plant-based alternative to gelatin in foods and beverages
• Wildcrafted & raw: Harvested and sun-dried naturally, with no additives or processing
• Versatile: Used raw in modern recipes or traditionally simmered for drinks, gels, and soups
• Jamaican sourced: Authentic Caribbean product with a long history of traditional use

How to Prepare Sea Moss

1. Rinse the dried sea moss thoroughly under cold water to remove any salt or debris.
2. Soak in cold water for 12–24 hours until soft and expanded. Discard soaking water.
3. After soaking, it can be blended with water into a smooth sea moss gel — store refrigerated for up to 3 weeks.
4. Alternatively, simmer soaked sea moss with water for 15–20 minutes until dissolved, then cool and use as a gel or drink base.

Culinary Uses

• Jamaican sea moss drink (see recipe below)
• Smoothies, plant-based milks, and wellness shots
• Soups, stews, and broths as a natural thickener
• Vegan desserts, puddings, and jellies in place of gelatin
• Face masks and topical skin applications

Jamaican Sea Moss Drink — Family Recipe

A nourishing Caribbean classic. Makes 3–4 blender servings.

Step 1 — Boil the moss base:

• 1.5 oz dried sea moss (rinsed)
• 1.5 oz linseed (flax seeds)
• ½ gallon water

Combine in a large pot. Boil on medium-high for 15 minutes, then remove from heat and cool for 15 minutes.

Step 2 — Blend each serving:

• 2 cups cooled moss & linseed mix
• ¾ cup raw turbinado sugar
• ½ cup almond milk
• ⅓ cup raw rolled oats
• 1.5 tablespoons raw cashews
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• ¾ teaspoon freshly ground nutmeg
• ⅛ teaspoon salt
• 2 cups ice

Blend all ingredients except ice until smooth and creamy. Add ice and blend again until fully combined and chilled. Serve immediately and enjoy!

Storage

• Store dried sea moss in a cool, dry place away from direct sunlight — shelf stable for up to 1 year.
• Prepared sea moss gel: refrigerate in an airtight container for up to 3 weeks, or freeze for up to 3 months.