Sea Moss Punch: A Healthy Summer Drink from Trinidad

Trinidad's sea moss, a unique ingredient in the popular sea moss punch, has gained international attention as a trendy superfood. This red algae, which includes species like Gracilaria and Eucheuma, is primarily harvested from a specific region in Trinidad, particularly between the coastal villages of Toco and Matelot, extending to Blanchisseuse. According to local expert Lori Lee Lum, this area produces the highest quality sea moss in the Caribbean, renowned for its superior taste and health benefits. The preparation of sea moss is meticulous, beginning with sun-drying before it is harvested. Fishermen carefully cut the algae just above its base to ensure it can regenerate, promoting sustainable practices. This traditional method not only preserves the ecosystem but also supports local livelihoods, as many residents engage in sea moss harvesting as a profitable venture. As sea moss gains popularity, it is being marketed for its numerous health benefits, including its potential to boost immunity and improve digestion. The resurgence of interest in this local delicacy evokes nostalgia among Trinidadians, who remember simpler times when sea moss was a common ingredient in their diets. With a growing demand for sea moss products, there is a push to educate more people about its preparation and benefits. Local advocates are eager to share their knowledge, ensuring that this cherished tradition continues to thrive in Trinidad and beyond.