Agar-Agar vegetable gelling agent, organic, 30g

Agar-agar is a plant-based gelling agent derived from red algae. It has found its place in vegan cuisine as a popular alternative to animal-based gelatins. For vegans who want to avoid animal products, agar-agar is a versatile and effective way to gel food.

Unlike gelatin, which is made from animal collagen, agar-agar is obtained from red algae, specifically species of the Gelidium and Gracilaria genera. These algae are cultivated mainly in Asian countries, but also in other parts of the world.

Agar-agar has the remarkable property of gelling at room temperature, making it an extremely effective thickening and gelling agent. It is widely used in the preparation of desserts, jellies, puddings, jams and other sweets. Agar-agar is also used in savory dishes.

Dosage:

1 heaped teaspoon (3.5 g) is equivalent to approximately 6 gelatin sheets and will gel 500 ml of liquid. Adjust dosage according to desired strength.

Preparation for hot dishes:
Mix 3.5 g of agar-agar with 100 ml of liquid until smooth. Then stir in the remaining liquid and cook over low heat for 2 minutes, stirring. Leave to set in the refrigerator for 3 hours.

Preparation for cold dishes:
Mix 3.5 g of agar-agar with 100 ml of liquid until smooth and boil over low heat for 1 minute, stirring. Let cool slightly, then gradually add the cold ingredients and stir through. Let set in the refrigerator for 3 hours.