4 Facts About Agar-Agar

Agar-agar is a natural ingredient often used in vegan cooking, and is great as a gelatin replacement free of animal products. Made from marine algae, this versatile thickener has many cooking uses, from sauces to desserts. Here are four fascinating facts about this ingredient that has revolutionized plant-based cooking across the world.

Where does it come from?

Agar-agar is a plant-based setting agent extracted from red algae. It’s particularly popular in Asia, where it’s used in a myriad of traditional desserts and candies. It’s available in bar form or as flakes, but it’s the powdered version that’s the most practical. Agar-agar is sold in Asian supermarkets or natural food stores.

What does it taste like?

Agar-agar is tasteless and odourless. Even though it can replace gelatin, its texture is rather different. Whereas gelatin makes jellies that are soft and transparent that melt in your mouth, agar-agar makes jellies that are opaque and brittle that break apart into pieces. Once set, agar-agar can be heated up to 185°F (85°C) without liquifying. This leads to some unusual creations that you just can’t make using gelatin. One example is agar-agar spaghetti!

How is it used?

It can replace gelatin in jellies, panna cotta, aspics and mousses. Use 1 to 3 tsp (5 to 15 ml) for every 2 cups (500 ml) of liquid depending on the desired texture. Add the powder directly and then bring to a boil so the agar-agar can dissolve. Take note: its texture can’t be altered by the enzymes found in fruits like pineapple, papaya and kiwi, which have a tendency to keep gelatin from setting.

Is it good for you?

Agar-agar is low in calories and also isn’t a great source of nutrients (save for a bit of soluble fibre), mainly because it’s used in small doses. It’s a great substitute for gelatin–which is an animal-based product, usually pork–in vegan cuisine. Want to bake with it? Try it in our lemon cheesecake recipe.