It is a species of red algae which grows along the rocky parts of the Atlantic coast of Europe and North America. It is found growing on rock from the middle intertidal zone into the subtidal zone. 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. The jelly can hold 20 to 100 times its weight of water. Carrageen is common all around the shores of Ireland and Great Britain and can also be found along the coast of Europe including Iceland, the Faroe Islands, western Baltic Sea to southern Spain. It is found on the Atlantic coasts of Canada and has been recorded from California in the United States to Japan. It is an industrial source of carrageenan, which is used as a thickener and stabilizer in milk products such as ice cream and processed foods, including lunch meat. In Europe, it is indicated as E numbers E407 or E407b. It is used in Asia for gelatine-like desserts, such as almond jelly. In Ireland and Scotland it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy or whisky are added. The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange. In Jamaica and Trinidad and Tobago it is boiled with cinnamon and milk to make a thick drink called Irish Moss that is believed to be an aphrodisiac. In Venezuela it has been used as a home remedy for sore throat and chest congestion, boiled in milk and served with honey before bed. Carrageen is commonly used as a clarifying agent in the process of brewing (beer), particularly in home brewing. A small amount is boiled with the wort, attracting proteins and other solids, which is then removed from the mixture after cooling.
