By T. Jayani, JadeTimes News
Caribbean Sea Moss Punch: The Refreshing, Nutritious Summer Elixir
Harvested from the ocean, Trinidad’s take on the summer milkshake has now become a global sensation.
"I am de sea moss man. Allyuh, $10 a bag! Wat yuh want? Ah have some nice sea moss today..." chants a vendor at a bustling market in Trinidad, one half of the dual island nation of Trinidad & Tobago. He holds bags filled with brownish seaweed strands. This prized sea moss, cherished throughout the Caribbean, is often transformed into a delightful, cooling, milky, spiced drink known as sea moss punch.
Sea moss punch is enjoyed year round across the islands. Rich in vitamins, these drinks are crucial for replenishing nutrients, particularly in hot weather. Indigenous Caribs and Arawaks have used sea moss for centuries as a healing elixir. While naturally bland with a slight marine flavor, sea moss must be carefully prepared by drying it in the sun. "Once you dry it and store it properly, it can last 10, 15, 20 years," explains John Lewis, who occasionally leads tours highlighting sea moss in Matelot, in partnership with The National Trust of Trinidad & Tobago.
When ready for use, the dried sea moss is soaked, boiled, and cooled, allowing the natural thickening agent, known locally as "gel," to develop.
Historically, "punch men" sold sea moss punch across the islands, and dried sea moss has always been readily available. "Raw, dried sea moss is sold in markets and grocery stores, packaged with nutmeg, cinnamon, and a recipe on the label," says Lori Lee Lum, a retired community education officer at the Institute of Marine Affairs. The popularity of premade sea moss punch ranges from major brands like Nestlé Supligen to bottled concentrates and pop-up smoothie shops.
Ravi Sankar, owner of Karibbean Flavours, recalls, "I grew up drinking it from my teenage years. Every Saturday, I would buy a roti and a cup of sea moss." His company now sells two tonnes of sea moss monthly. As part of traditional "bush medicine," sea moss is believed to enhance health for both sexes acting as an aphrodisiac for men and boosting breast milk production for mothers. "For generations, the benefits... have been appreciated," says Lum. Rich in iodine, sea moss supports thyroid health and metabolism regulation.
A resurgence in healthy living among younger generations has led to new variations of sea moss punch, flavored with soursop, ginger, and turmeric. With its natural thickening properties, sea moss is also used in ice cream, desserts, custards, and puddings. Lewis even bakes sea moss cake and incorporates it into handmade soaps.
Sea moss punch, similar to a milkshake, is made by blending sea moss gel, milk, sweetener, spices, and ice. The resulting flavor is reminiscent of the richness and comfort of Christmas eggnog. The choice and quantity of spices vary; some prefer Angostura bitters and cinnamon, while others, like Lewis, use only grated nutmeg. "Nutmeg and sea moss go hand in hand," he says, maintaining his own nutmeg trees just for this purpose.
Sea moss, referring to various species of red algae in the region, is harvested from different species like Gracilaria and Eucheuma, which are well suited to mariculture. St Lucia initiated sea moss farming in the 1980s, followed by Grenada and Dominica. However, the best sea moss in the Caribbean, Gelidium serrulatum, grows exclusively along Trinidad’s north-eastern coast and must be collected by hand. "It is superior to any other varieties used as sea moss in the region," says Lum.
Gelidium serrulatum stands out due to its superior gel quality and higher yield. This sea moss thrives in areas with strong wave action, making it unsuitable for cultivation. Instead, it is foraged from the wild, often in hazardous conditions. Harvesting occurs from January to May, during the dry season, when sea moss is collected by cutting just above the plant's base to allow regeneration. However, improper harvesting and climate change have depleted wild stocks.
Despite challenges, sea moss has seen renewed popularity as a superfood, gaining global attention and endorsement from celebrities like Kim Kardashian and Hailey Bieber. In the U.S., sea moss smoothies can cost up to $20, using cold water species like Chondrus crispus, also known as Irish moss. In Trinidad, sea moss evokes nostalgia. "As a child, sea moss was our thing during school breaks," recalls Lewis.
Looking ahead, Lewis remains optimistic. "We understand the value of sea moss. It is very important to us. We want to encourage its use, and many people are eager to learn."
Sea Moss Punch Recipe
Adapted from Ravi Sankar, owner of Karibbean Flavours
Ingredients
85g dried sea moss
4 cups water
1 cup milk
½ cup honey or sugar, to taste
½ tsp vanilla extract
¼ tsp ground nutmeg
¼ tsp ground cinnamon
½ cup ice
Method
Thoroughly wash the dried sea moss in a strainer.
Boil the washed sea moss in water for about 10 minutes to fully rehydrate.
Let the mixture cool to form a gel.
Blend 4 tbsp of the rehydrated sea moss gel with milk, honey, vanilla extract, spices, and ice until smooth.
