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An edible red shoreline seaweed with flattened branching fronds, found in both Eurasia and North America.
Chondrus crispus, division Rhodophyta
- ‘I know how to eat everything you can gather on its rocky coast and bone-white beaches: razor shells, cockles, mussels, whelks, carrageen seaweed, winkles, crabs (velvet and red), conger eel, mackerel.’
- ‘We have had another go at marbling: this time we used carrageen moss, which smells like the shore at low tide, and is fairly icky, but works.’
- ‘Some old local British recipes make use of carrageen moss.’
- ‘A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.’
- ‘The smell of baking from the gingerbread, scones, sponges and tarts mingled with the natural aroma of the dillisk, carrageen, plants, goat's cheese and vegetables.’
Early 19th century from Irish carraigín.
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