The most popular and used today are Chondrus Crispus, Genus Gracilaria and Eucheuma Cottonii. Sea moss itself tastes similar to seaweed, but the carrageenan extracted from it has no flavor. The boiling method is the traditional Caribbean way of making sea moss gel (many people have told me that this is the method they used when they were growing up in the 80s and 90s). When I first learned about sea moss and how to make sea moss gel, they showed me the cold method and it's my favorite way to make sea moss gel.
Alternatively, you can let the boiled sea moss cool down a bit, transfer it to a blender and blend until smooth. Sea moss is high in iodine, and researchers estimate that it contains around 47 milligrams of iodine per gram. While researchers say that the amount based on consumption of 4 grams per day does not pose serious health problems, it is important to consume sea moss in moderation. The most common way to use sea moss in the kitchen is in the form of carrageenan powder, which is mainly used to thicken liquids.
Once dry sea moss is soaked in water and expanded, it can be mixed with water or boiled in water to make sea moss gel. If you want to know how to make sea moss gel without boiling, check out my post How to make sea moss gel to learn the cold mixer method. If you soak the sea moss for too long, especially at room temperature, the quality of the sea moss decreases and the sea moss can spoil quickly. Sea moss is packed with vitamins and minerals, is low in calories and sugar, and provides a small amount of plant-based protein.
For more information on the nutritional values of sea moss gel, see this list compiled by the USDA Food Data Center. The most important thing is that the water covers all the sea moss and that the container or bowl is covered with a lid or plastic wrap. Sea moss (Chondrus crispus) is a dark red plant that grows on rocks along both coasts of the Atlantic Ocean. There's no need to boil sea moss for hours, put it in a slow cooker overnight, or pressure cook it.