Agar Agar

Also known as “agar” and “Kanten,” agar agar is a natural gelling ingredient derived from the cell walls of certain species of algae. In plant-based cookery, agar agar is frequently used as a substitute for gelatin to create gels, thicken liquid mixtures (soups, ice cream bases, etc.), and stabilize emulsions. Agar agar is flavorless and colorless. It is available in bar form, powder, and flakes.