It forms a nutritious and easily digested amylaceous food, being used in place of starch in some preparations of cocoa.
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In some areas, grain was made to go further using dulse (Palmaria palmata; in Icelandic, söl), Iceland moss (Cetraria islandica; in Icelandic, fjallagrös) or Irish moss (Chondrus crispus; in Icelandic, fjörugrös) in compotes and breads.