Granulated - Use it to thicken and improve texture. It is from the wild shore of the east coast of Canada. Sun bleached in sea water and then dried. This brown irish moss is said to be more gelatinous than the white that has been bleached much longer.
To make Irish Moss Paste:
1-Soak it overnight or longer and then rinse it well.  
2-Put about 1/2 a cup of the moss with about 1 1/4 cup water in the Blender.
3-Blend till it becomes a thick gelatinous consistency.  
4-Then squeeze it through a nutmilk bag.
5- Place in glass bowl in  refrigerator to set up. Irish moss paste will last in the refrigerator for a at least 10 days.
The cheesecake recipe we used called for a couple tbsps of the moss gel and it really made a big difference in the texture and quality of the dessert.  I've made raw cheesecakes before, but they were really thick and almost too rich (all nuts).  This one I made with the irish moss has a lighter, creamier texture but also more structure (it holds itself together).