Also known by its Japanese name Kanten, Agar or Agar-Agar is a plant-based white and semitranslucent gelatin derived from Gracilaria, a bright red seaweed. It can be used in recipes as a stabilizing and thickening agent.
In the kitchen, agar-agar is used as a substitute for gelatin in various dishes and desserts such as pudding, mousse, and jelly, as well as ice cream, gummy candies, cheesecake, and the Japanese treat, anmitsu.
Agar sets faster than gelatin and does not require refrigeration. Dishes prepared with it will be firmer and less creamy and jiggly and will maintain this consistency even when exposed to higher temperatures.
In order to use, simply dissolve in water in a small saucepan on medium heat, bring to a boil, and simmer for 5 to 7 minutes, until slightly thickened.
◉ Spices should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.