Agar
Additive◎ Good year-round
A colorless, odorless gelling agent derived from red algae, agar has a silky, firm texture that sets beautifully. Its versatility in both sweet and savory dishes makes it a staple in molecular gastronomy and traditional Asian desserts.
Where it comes from
Agar originated in Japan, where it has been used for centuries as a vegetarian alternative to gelatin, and has deep ties to culinary traditions in East Asia and beyond.
In the kitchen
As a thickening and gelling agent, agar is used in puddings, jellies, and even as a stabilizer in sauces, providing a unique mouthfeel without altering flavors.
Nutrition (per 100g)
335kcalCal
0.0gProtein
0.0gFat
83.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database