Edible macroalgae in the red group used as direct foods and as major sources of agar and carrageenan.
Chondrus (Irish Moss)
Carrageenan-rich red seaweed historically consumed as a food and widely used as a natural thickening ingredient in desserts and beverages.
Eucheuma (Carrageenan Seaweed)
Closely related tropical red algae also farmed extensively for carrageenan production used in food stabilization and thickening.
Gelidium (Agar Seaweed)
Red algae historically harvested as one of the primary natural sources of agar used in culinary gels and food processing.
Gracilaria (Ogonori)
Widely cultivated red seaweed used both as a fresh edible sea vegetable and as an important source of agar for food gels.
Kappaphycus (Carrageenan Seaweed)
Tropical red seaweed cultivated globally as one of the main industrial sources of carrageenan used in dairy and processed foods.
Palmaria (Dulse)
Leafy red seaweed harvested primarily in the North Atlantic and eaten dried, roasted, or cooked as a savory sea vegetable.
Pyropia / Porphyra (Nori)
Thin sheet-forming red seaweeds cultivated extensively for nori, the dried seaweed sheets used in sushi, rice dishes, and snacks across East Asian cuisines.