Chondrus canaliculatus, also known as Mazzaella canaliculata, is a wild-harvested red marine algae found throughout the temperate Pacific coast of South America, thriving in the intertidal regions. Red algae is consumed in culinary preparations such as salads, soups, meals and condiments, and with its complex carrageenan content, Chondrus canaliculatus has water-binding, gel-forming and thickening properties.

As a red algae, Chondrus canaliculatus can contain a variety of pigments, including chlorophyll, blue phycocyanin, carotenes, lutein, and zeaxanthin, but its most important pigment is red phycoerythrin, which gives the algae its red color by reflecting red light and absorbing blue light.

Chondrus canaliculatus is rich in polysaccharides (including carrageenans), polyphenols, amino acids, sterols, prebiotic fiber, and minerals such as magnesium, calcium, potassium, phosphorus, sodium and iron. It is also a good source of an array of vitamins and minerals, including iodine.*