Everything you need to know about agar

Agar Agar

What is agar?

Agar (or Agar Agar), sometimes referred to as kanten, is a gelling agent coming from a South East Asian seaweed. It is used for scientific purposes (in biology for instance), as a filler in paper sizing fabric and as a clarifying agent in brewing. Agar can also be used as a laxative (it’s 80-percent fiber) and as an appetite suppressant.

And it’s of course an amazing culinary ingredient. It’s a vegetarian gelatin substitute, a thickener for soups, in fruits preserves, ice cream and others desserts.

Where can you find agar?

Agar is available in health food stores, in supermarket that carry health food lines, in Asian grocery stores and online.

Health Benefits

Agar has no calories, no carbs, no sugar, not fat and is loaded with fiber. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives.

It absorbs glucose in the stomach, passes through digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination. Agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.

A great substitute to gelatin

Agar is the perfect substitute to traditional gelatin. It’s made from a plant source rather than from an animal one. That makes it suitable for vegetarian and vegan diets, and other diet restrictions.

Agar has no taste, no odor and no color, which makes it pretty convenient to use. It sets more firmly than gelatin, and stays firm even when the temperature heats up.

Though agar is a great substitute to gelatin, don’t expect the same results when replacing gelatin with agar in a recipe. First, it doesn’t give the same texture. Gelatin can give a «creamy» texture whereas agar gives a firmer texture. And agar is much more powerful than gelatin : 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.

How to use Agar

– The most important thing to know is that agar needs to be first dissolved in water (or another liquid like milk, fruit juices, tea, stock…) and then brought to a boil. It will set as the ingredients cool down. You can not add agar flakes or powder as it is in your food.

– You should definitively follow the package directions and the recipe to determine which quantity to use. But here is a basic rule you can adapt : use 1 tablespoon agar flakes to thicken 1 cup of liquid, and 1 teaspoon agar powder to thicken 1 cup of liquid.

Here is the basic «recipe» to use if you can’t boil your liquid directly.

1. Dissolve 1 tbsp agar flakes or 1 tsp agar powder in 4 tbsp hot water

2. Bring water to a boil

3. Simmer for 1 to 5 minutes for powder and 10 to 15 minutes for flakes

4. Mix well with warmed ingredients

5. Let it cool to set agar.



– How to use Agar Agar – wikiHow
– Agar Diet – eHow.com
– Agar Diet – Livestrong.com
– Gelatin and Agar Agar – About.com
– Agar Agar – Wikipedia

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Healthy Living Recipes Tips & Tricks
  1. I have looking to extend the life of jello shots for room temperature storage. How long with it last and is there something I can add to extend the life?

      1. If you can’t *boil* the water directly, how in the world would you be able to boil it using this recipe?

        Here is the basic «recipe» to use if you can’t boil your liquid directly.

        1. Dissolve 1 tbsp agar flakes or 1 tsp agar powder in 4 tbsp hot water

        2. Bring water to a boil

        3. Simmer for 1 to 5 minutes for powder and 10 to 15 minutes for flakes

        4. Mix well with warmed ingredients

        Especially looking at #2, bring water to a boil. Then *simmer* for 10-15 minutes. Doesn’t make sense..

        1. You can boil the water as written. This is trick is only if you can’t boil the liquid (e.g. milk, coulis, cream…) in the recipe you are following. In that case, you can prepare an agar-agar “water” that will be boiled and then added to your recipe liquid.

    1. Agar will last a long time, and it will stay firm at room temperatures (or higher). But it is not as squishy and jiggly as jello–experiment to find a consistency that works for you, as you might find it too firm with the basic recipe.

  2. Hi, Where do you buy agar powder from in Australia? I dont think Woolworths or Coles would be selling this. Thanks 🙂

    1. Hi Hannah, I didn’t use any agar since we arrived, 3 months ago, so I couldn’t tell for sure. I think I saw some at Woolworths though, with all the baking stuff, right next to the baking soda. Or maybe I’m just crazy. I’ll check next time I’m doing some grocery shopping!
      Otherwise, I’m pretty sure you’ll find some in health stores.

      1. I live in Australia and have been buying Agar from my local Health food store. I haven’t been able to buy it anywhere else.

          1. Amazon is an unethical business with a CEO that doesn’t think workers deserve vacation and fair pay.

            Stop resorting to Amazon, people. Give more useful advice than that.

            Asian grocers carry it, as it’s common in Vietnamese cooking. I know Japan uses it often, as well, because dairy products are considered bad for you more than in the USA, where the dairy industry holds too much political power.

      2. Definitely from Asian supermarkets. The range of vegetarian & vegan products in these often tiny, packed to the rafters shops is incredible

      1. Japan’s leaking radioactive stuff in their area. Advisable to avoid Japanese source for this particular product.

    2. Asian supermarkets! i looked in woolies with no luck. Last night i found some in an asian supermarket on kings St Newtown. I made a batch of cashew cheese with it for my vegan wife and as a non vegan i ended up licking the bowl 🙂
      Good luck.

      (Oh and 1 TBSP of flakes = 1 TSP of powder.)

  3. Hi marie,

    I am trying to find a recipe for a vegaterian marshmallow, using agar, or any marshmallow recipe suitable for vegans. Can you help.

    1. Finding a vegan recipe for marshmallow is actually on my to-do list! I was planning to use a ‘regular’ recipe that calls for gelatin and try to substitute it with agar. I don’t think it’ll come right the first time though, I’ll probably have to make a few batches. If you find one that you like, please let me know!

          1. Do you know if there is a vegan marsh mellow recipe that doesn’t contain corn? My husband is allergic to corn, eggs, dairy and chocolate. I’m constantly on a quest to find replacements for things! Thanks for any suggestions you may have.

      1. I’ve made tasty marshmallows using Xanthan Gum… but that wont work for your followers who can’t have corn. I used it as a filling in home made graham crackers drizzled with chocolate

  4. Hi Marie,

    I wish to substitute agar for 3 tbsp of cornstarch in a vegan cheesecake recipe to get a firmer texture. How much agar powder or agar flakes should I use. Thanks

  5. I’ve had some agar agar flakes for YEARS. I’ve kept it in the freezer, probably for most of the time. Is it still safe to eat?

  6. Thanks for the description and especially for the flakes to powder ratio. I’m cooking a tart recipe from the 70’s and new nothing about agar, so was quite pleased to find this post.

  7. Is it at all possible to add boiled, hot agar liquid straight to cold cheesecake ingredients (for example cold cream cheese) like they do with gelatin?

      1. Hi Marie,
        I am new to baking… Well just need ur guideness on baking. I wish to bake a vegen cheesecake, they required 4 tablespoon of agar agar flakes.. Well I am not sure wat they mean by that, is it they are referring to liquid straight or the all flakes

        1. I think they’re referring to the flakes themselves but I can’t be sure since I don’t have the whole recipe. Would you send me the recipe so I can help you more ?

  8. I made kind of a charlotte russe cake with agar. I’m gonna serve it tomorrow to my friends so I tasted an itty bitty piece of it (well, that doesnt tell everything). It was even too clotted and I noticed that it wasn’t so sweet it was before putting agar in. Have you seen this happening, that the agar weakens the sweetness? I’m also wondering does 1 teaspoon of gelatin powder really equal to 1 tsp of agar powder because I would next time put half amount the agar. In the original recipe there was only 4 teaspoons of gelatin powder and turning it to 4 tsp of agar seems to be too much.

    1. Hi Gloria! 1 teaspoon of gelatin powder does not equal 1 teaspoon of agar powder. Agar is much more powerful than gelatin. One teaspoon agar powder is equivalent to 8 teaspoon gelatin powder.
      I’ve never heard about agar weakening the sweetness of a dessert though, that’s interesting! Thanks for letting me know.

    1. I just looked at the recipe and it looks amazing. I had no idea you could make yogurts with coconut milk, so thanks for sharing! Honestly I have no idea if the water would disturb the fermentation process or not. I think it would work because cow’s milk contains some water and it doesn’t disturb the fermentation process, but I’m really not sure. You would have to try. You could ask directly Sue if she ever tried with agar instead of gelatin. Sorry I couldn’t help!

      1. Yes, agar in your yogurt will (1) disrupt fermentation and (2) prevent you from using the yogurt as your next starter. What will happen is that the agar will help set the milk, rather than slow fermentation. If you wish to thicken your yogurt even further, you have two options: (1) pour it into cheesecloth and let it hang for a couple of hours, which drains much of the natural liquids – but the final outcome may not be as yogurty as you want, more like a very light cream cheese; or (2) set aside a starter from your batch of yogurt, for next time, and then pour off the natural yogurt liquids, use them to dissolve a little agar, bring to the boil, and then stir back into the entire batch of yogurt. In our house there’s never really time to bother with this stage, though, because the yogurt just gets eaten too fast! There are ways to get your yogurt slightly thicker without having to go through so many stages. It mostly has to do with how long you leave it fermenting in low heat and how long you let it rest before using it.

    2. You can dissolve agar in any hot liquid, doesn’t have to be water. Joy of Cooking says to soften in 1/4 cup cold liquid, than dissolve in 3/4 cup hot liquid.

  9. It’s not made from plant material. It is extracted from the cells of Rhodophyta, Red Algae. Rhodophyta evolved separately from land plants and green algae, and as such, are not considered the same. Vegetarians are not consuming plant material, they are consuming algae.

  10. C’est marrant, je suis une française AUSSI sur Sydney pour un an et je cherche à acheter de l’agar agar ici… Et que tombes-je sur qui? Et bah une française qui en parle bien évidemment, alors dès demain, je fais les supermarkets asiats ! Le seul moyen de m’en procurer, j’ai vu sur internet c’est 33$ les 200g, alors j’espère vraiment trouver mieux demain!
    Bonne continuation pour ton blog!
    Moi aussi je suis en train de créer le miens, (tout tout début)
    See ya !!!!

  11. Hello,
    I have been searching for a healthier alternative to thicken thin liquids. I have been using arrowroot, and kudzu root, but they may be causing constipation? I would like to try agar agar. How much would I need to use to thicken 1 cup to “nectar thick” consistency, and once it is set, will it maintain this thickness if it is brought to room temperature?
    I appreciate this information and your help, thank you so much!

    1. I didn’t know about arrowroot causing constipation but agar would be a great alternative. Finding the right quantity to use is not easy but you could start by trying with 1/2 teaspoon of agar powder, no more. You’ll have to dissolve the powder in the liquid, then bring it to a boil and let it cool. You can then keep it at room temperature.

      1. I am trying to make a veggie pot pie (translating it from SAD to plant-based) and recently learned that arrowroot (which is what I usually use to replace corn starch) cannot be reheated. I purchased some agar agar flakes and was planning to use that instead. After reading all the comments, I don’t think it will work properly. Do you have any suggestions? I do have potato starch, would that be better? Too many variables! If all else fails, I’ll just go back to the arrowroot and hope for the best! Thanks so much. Your article is fantastic and I’m going to save it!

  12. Hi,
    I used powdered agar for the first time, to thicken a sweetened ginger tea, it set up just fine, but gave the tea an awful taste. I checked the expiration date, which is years from expiring. The brand is “Now Real Foods”.. Is there any explanation for this?
    Thank you in advance for your help.

    1. I’m sorry it ruined your tea 🙁 I don’t really have an explanation, I’ve never faced this issue before and I really don’t see why agar would give this awful taste as it’s usually totally taste-free… Sorry I can’t help you more!

    2. You need to add sugar or real fruit and/or ginger to your tea to compensate for flavor changes. Fruit juices and teas high in sugar work well with agar agar and if your ingredients are low in sugar, add some to your taste.

  13. I’m trying to substitute agar flakes in a mousse that calls for dissolving 1 tablespoon of gelatin in 1 cup of coconut milk. I simmered the mixture for 30 plus minutes and the agar still didn’t dissolve completely. I think I had the wrong ratio though. I used 3 tablespoons of Agar flakes per 1 cup of coconut milk, and it was very, very firm.

    1. Try to dissolve the flakes in water first and then add it to the coconut milk. 3 tbsp agar flakes for 1 cup is a lot! Next time, try with 1 tablespoon, that should be plenty!

  14. Hello
    I am using agar agar for the first time. I bought agar stripes , cut them into small pieces and grind them since i wanted to measure them in tbs . Actually i wanted to make panna cotta. I soaked 2 tbs in normal water for 5 minutes, then added them to milk and cream and bring them to simmering.unfortunately , the agar didn’t dissolve. What do you think I made wrong. Thank you.

    1. I usually use agar powder so I couldn’t tell for sure but next time you should try dissolving the ground stripes in a little hot water, then add this mixture into your milk and cream and bring them to a boil. If you can, use agar powder, it’s easier to use. I hope this helps 🙂

  15. Hi, After dissolving agar agar in water can i cool it and add it to room temperature mango juice to thicken it.

    does agar agar powder work differently compared to agar agar flakes…

  16. I like to make preserves like toast jellies and keep running in these problems:
    – agar-agar is very sporadically available in our small town and always in small shops
    – the packages never seem to include instructions for use and the stuff cames in different formats, like powder, flakes or something that looks like sea sponges, but is hard to touch (you have to break off pieces and have no idea about weight or volume).
    I understand agar-agar jelly does not keep, but needs a preservative.

    The first one I’ve found a bypass for with the advent of internet shopping, but with the other one still need trial runs. Thank you for all the information and if someone else is making preserved jellies, I’d like to here of your successes anf failures.

    Eeva from Finland

  17. Agar Agar should be available from some asian grocers, imported goods/delicatessen shops, health food shops, some supermarkets, or try posting in a local classifieds/Gumtree style site and you might find some local fans to swap recipes/information with 😀

  18. Hi,

    I am new to using agar agar and am just wondering about use in a cheesecake recipe as a substitute for gelatine. The original recipe calls for 3 teaspoons of gelatine in 1/4 cup boiling water, would the correct conversion be about 1/3 teaspoon of agar agar powder in the same volume of water?


  19. I have a pack of agar agar powder that has expired for 2 years now. I just tried to make some jelly and it came out fine. Question is if agar agar powder should not be used after expiry…

  20. Hi, I’m interested in using agar agar to thicken soup. I’m a little puzzled exactly how to accomplish this since my experience is agar is it is pretty liquid when hot and solid when cool. Since I would like to eat hot soup what should I do to cause it to thicken without cooling. Thanks.

  21. Hi Marie,

    I just saw the Vegetarian marshmallow recipe from January of this year, but I notice that the recipe measurements are in (t)’s. Does this mean teaspoons, tablespoons?

    Also what happens with Agar Agar when you use in Jelly? I want to make a trifle with jelly and the marshmallow as I am lactose free. I understand it can be stiffer? I also need to find that raspberry/strawberry jelly recipe with agar agar… does anyone have one? 🙂

  22. my mango cheesecake with 500gm cream cheese recipe asks for 1 tbsp of gelatine, in 1/4 cup of boiling water. if i am using agar agar, should i use same quantity of agar agar that is 1 tbsp in 1/4 cup water or i need to use less agar agar powder?

    1. Hi there! 1 tablespoon agar agar powder sounds like a lot to me. I would only use 1 or 2 teaspoons. Remember though that it won’t have the same texture as gelatine so don’t be disappointed 😉

  23. Hi Marie!

    I have a 3d cell project and I interested in making my 3d cell project out of agar. I was wondering if there was a way to color the agar any way you like, so that my project will looking appealing. Thanks so much for the great blog. Also, what do you mean when we you say, this is the recipient, of you can’t boil your liquid directly? Also, at exactly what temperature will agar melt, like how long can it be left out? Thanks again.

  24. I heard that the agar agar powder and flakes ratio to liquid is different, so what if I’m using the “bars?” What is the ratio then? I’m especially talking about substituting agar agar BARS for gelatin. 🙂 Thank you!

    1. I’m sorry Lynnsey but I’ve never heard of agar agar bars before…I’m afraid I won’t be able to help you! Anyone ever used bars? Any tips would be appreciated 🙂

      1. What about strands? These are like strands actually…long strings like those rice noodles come in…but…agar-y. 😉

    2. Piggy backing. Got the bar at an Asian market and curious if I could grind it and if it would be the same as “flakes”
      Once solidified, can it be re-melted and re solidified?

  25. Do you happen to have a recipe for gummi candies using agar?
    Your information has been most helpful to me.
    Thank you!

  26. I want to make juice and/or fruit popsicles, how much agar to liquids and how would I mix it in to achieve good popsicles

  27. Hi can u plz help me with how much aggar bar or agar flakes i should i use in this recipe .

    3 dl sourcream
    200 g creamcheese
    100 g powderd sugar
    1 ts vanila sugar
    3 dl cream

    100ml is in one DL

    Right now i have orderd aggar bars , it seems like in picture that they are very thick not thin like gelatin. I dont want the cheesefilling to be to stiff or hard i want it to be not to stiff .

  28. It’s actually a nice and useful piece of information. I’m happy that you shared this useful information with us. Please keep us up to date like this. Thanks for sharing.

  29. Hi Marie! Thank you for the info! We are on a no carb, no fat programme, I see that you can use Agar to thicken soups, any idea what ration off Agar to liquid can be used to thicken the soup?

  30. I want to make fruit snack with agar agar for my daughter who is 3. The fact that it is fiber is great as being gluten free we lack a lot of fiber. However is it safe if it is also an appetite suppressant? It would be a small amount used in the recipe (6 T)

  31. hi! Thanks for this reference, very useful! I can’t stomach gelatin, so I was thinking I could use agar for this recipe: http://www.spoonforkbacon.com/2014/06/shanghai-soup-dumplings/

    However, I’m a little concerned now that I’ve read this guide where you stated that agar still stays firm at higher temperatures. Do you think steaming the dumplings would be enough for the broth-agar-cubes to liquidise? I have absolutely no experience and I can’t really afford to mess up an entire batch of food just to find out.


  32. i am wanting to try a mango mousse cake . the original recipe calls for 1 0gm or gelatin in 60gm of water to be added to be added to the 350g whipping cream and 300g mango puree. how much agar agar should i use? i have read somewhere agar agar wouldnt set with mango. are you able to assist? thanks.

  33. Well… I should have read ALL the comments before tossing agar into a batch of soaked cashews and almond milk that is now currently in the ice cream machine. Original instructions did call for gelatin that needed to be cooked in water first, and I didn’t do that with the agar. Not sure what will happen, but at least we’ll get the health benefits even if we end up eating – hopefully, at least – soft serve “ice cream!” Do you happen to know WHY the agar (or gelatin) needs to be cooked first? I’d just like to understand the process. Thanks!

  34. hi marie , great info on agar agar…..can u help me with this quest of mine on using agar agar in deserts….
    last week I tried to make mango mousse cake for my hubby’s b’day but sadly it didn’t came out as expected….my mousse was all grainy with agar bits and it didn’t set. I used a cup of mango pulp and a cup of cream n 2tsp of agar powder. I tried to dissolve agar in 4tbsp water but it absorbed all the water then I added more water but it kept absorbing all the water…well then I tried to heat it up but it started to dry up instead of melting then I tried another batch n this time microwave it but it overflowed in the micro and sets back as soon as I take it out of the microwave…I had wipped up the cream earlier but the mango pulp was on room temp still as I added that gelatinous thick agar to the mango pulp it became all grainy….how do I achieve the smoothness in mousse? how do u keep it watery n mix it to something like whipped cream without making it all grainy n not set enough to hold its shape?? would really appreciate your help.thank u

  35. Help! I’m trying to make mayo. I can’t use eggs, dairy, nuts or seeds. I tried to use energy egg replacer which did work until I mixed the mayo into the tuna salad I was trying to prepare, then it all separated into a gooey mess. I am also sulfite sensitive so need to use fresh lemon juice and only distilled white vinegar. Any advice you can offer would be greatly appreciated.



  36. Hi
    I’ve just brought some agar online via eBay. But because it came from Korea it has no instructions in English. I’ve read here that u need to boil it first. And during my online research I came across a site that said use it one-2-one! But u say 8-1. Now I’m confused!

  37. Hi, I am planning to use Agar Agar for Mango Mousse. Just wondering after boiling the agar powder in water and cool it a bit, can it be added to cold whipped cream and Mango purée. Will the agar set if it is added to cold liquid / cream? Kindly suggest..

    1. Yes, you could do that. Just make sure the whipped cream and mango puree is quite thick as the agar/water mixture will dilute them a little. Hope this helps!

  38. Hi, I’m very interested in using agar agar for thicken soups. I can’t find any information about it and I hope you can help me. Everybody says agar agar can be used to thicken soups but no one says how.
    If agar solidifies at room temperature, how is it possible to thicken a hot soup? Thank you.

    1. Hi Bea,
      The agar-agar will only thicken After you have boiled the mixture of yr soup with a tiny bit of it.
      It has to be boiled with whatever liquid you wish to thicken/set.

  39. Anyone know how to apply a circle approx. 100mm of agar solution onto synthetic paper in bulk for a magazine insert page?

  40. hi Marie… Could you please help me find a recipe for a gummy bear type consistency candy using agar powder?

    I have had a go using about 2 teaspoons of agar powder to one cup of water and 1 scope of flavoured with Scivations Xtend workout drink (mango), plus a 1/3 teaspoon citric acid for sourness. The outcome was alight taste but, consistency was more powdery than jelly smooth… Is there a way to get a better and smoother consistency using agar, which is more like a traditional gummy bear candy?

    It would be great if you (or anyone) could help with this project? It would be easier to pack and carry these rather than a big blender cup which tends to take up a lot of room in my bag as well as occasionally leaks.

    1. Hi Christophe, I’m not sure I’ll be able to help you on this one as it’s very specific and I couldn’t be sure without testing myself but have you tried blending your mixture (in a blender or food processor) before bringing it to a boil? Or could it be a chemical component of your workout drink that does handle the heat or another ingredient well?

  41. If one teaspoon full is taken daily with one cup of hot water, then please let me know for how many days or weeks or months continuously one should consume Agar Agar Vegan Gelatin powder??

  42. Thanks for this info!
    I just started using Agar, to make balsamic vinegar pearls on a caprese salad. It’s a great product!

    My question: if I make gummy bears, must they be refrigerated? Is there a way to use with alcohol?


    1. Balsamic vinegar pearls? Tell me more, I’m intrigued! I don’t think you need to refrigerate them no. And I’m not sure about alcohol but I’m thinking it would work just like any liquid. Hope this helps!

  43. Hi Marie,
    Just found a batch of sealed/unopened packets of agar agar powder. The oldest expired in 2011, others expired
    in 2015. Would you toss them?
    I’m reading that if the powder was stored air-tight, kept from light and extremes of temperature, it lasts years. Considering that even my Himalayan pink salt – a naturally ancient product – has an expiry date, I figured it was worth questioning that expiry date.

      1. hello,i am a big fan of jelly_o_stuff,but i cant adjust the portion between powder and water(bothered me for a year).can you give the proportion? thanks!

  44. I am 73 years old and with many others have pain in my joints,Internet tels me,that gelatine, or Agar-agar is one of the remedies that can help, it is also good for for your fiber intake,so why not try it.I use it in combination with honey and cinnamon and hope to do the right thing.

  45. just want to know can i use Agar in a ice

    base drink like slash .slash like cold cuppuccino made in slash masjiene

  46. Will agar work for thinking fluids that are room tempature or cold. Looking for a substitute for thick it.

  47. Hello everyone. Here is a description what to do with plenty of apples, if it was an apple year in your dacha. Garden. With Agar-Agar. Apple pastila. Pastila is a kind of marshmallow. I think.

    I just tried, my apples were watery, so it all didn’t take shape very well. But more or less it did. Without Agar-Agar would be apple puree or juice ;))

  48. I can not use artificial sweeteners. They give me seizures. Is agar an artificial sweetener. It’s one of the ingredients in Activia Probiotic yogurt.

  49. i wanna coat the jellies with sugar.
    will the final jelly be wet or completely dried as in case of gelatin jelly.

  50. I came back after all because of my current obsession with agar agar which I have had a grand interest in for a long time.

  51. Maybe you can explain to me why if agar agar is 80% fiber, all the nutrition data says that it has 0.1g fiber per 10 grams. I have been searching and trying to discover how and why this is, and am completely baffled.

  52. hi marie
    i live in normandy france do you have any suggestion for where i could buy agar agar as we do not have any asien shops

    1. Hi Susi, I live in Perpignan (Pyrénées Orientales) 🙂 and you can find it in any Biocoop shop or other organic shop. It tends to be near the sugar/baking stuff. But if they are too far away, online shopping can be a good option. Most online retailers ship internationally. Have a nice day.

  53. Hi there
    Very interesting post! I am a yogurt newbie and I am trying to rescue some too thin coconut yogurt using agar.

    This may be a dumb question. How can one boil 1 teaspoon of agar powder and 4 tablespoons of water for 1-5 mins?

    I melted the powder and warmed it up best I could in the quantities mentioned above, then slowly added the warmed up yogurt liquid into it. It’s now in a bowl in my fridge waiting to see if it thickens up.


    1. How did your coconut yogurt turn out? I’ve tried several times before I found this information so I’m excited to try again.
      thank you for the response

  54. Gelatin is a natural protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. Gelatin is intended for human consumption and mainly used as a gelling agent, a clarifying agent (drink), binding agent for light sensitive silver halides and a thickening agent as well. Commercially available Gelatin is a natural foodstuff and chemically, Gelatin is a pure protein.

  55. Hi Marie, I’m sorry to bother you with this but you really seem to know your stuff and I NEED help. I’ve recently made jams and jellies with agar-agar, in new jars with new screw-on lids, using the french method of pouring the boiling jam/jelly into the pots, closing the lid and turning the jar upside down. This has worked for me for many years with old recycled jars but with these new jars I’ve already had many losses as at some point, sometimes after weeks, the jam starts to mold and/or ferment. So I’ve decided to redo all the jars and to sterilize them in a water bath. The problem is with the jellies that I made using agar-agar. It becomes liquid when heating it up again, but when it cools down, even if I add more agar-agar, it’s proving impossible to get it to thicken up. I feel it may be due to the sterilizing process as it boils for quite a while (I’m leaving it for 30 minutes). Any advice?? Thanks in advance! This is for a tiny artisanal company I’m trying to start and it’s a total nightmare so far 🙁 I’m just about to throw it all out of the window!

    1. Hi Kai! I’m so sorry to hear you’re having some issues :-/ I really wish I could help you but regarding canning and jams I have absolutely zero expertise – I’ve never canned anything myself. I hope you’ll find a solution soon! Cheers, Marie

      1. Hi I have been making strawberry trifle using frozen strawberries and sugar and agar powder. I layered the trifle with custard yo which I also added agar and topped with whipping cream. However after a few days the strawberry jelly tasted bitter. Is that because of agar. How should I avoid this bitter taste.

  56. Would it make a difference using agar agar instead of gelatin to thicken my favourite Italian dessert Panna Cota? I also want to try making a no-bake cheesecake using agar agar.

    1. You can easily replace gelatin with agar agar in panna cota but I’m not sure about a no-bake cheesecake. You would need to somehow bring the filling to a boil to active the agar agar and then cool it down (that’s how the agar agar gets activated)

  57. Hi! I know I’m a little late to the party but I was hoping you could help me out! I am wondering if you can reheat your agar set liquid. Example. I have used this to make a face mask
    (details on that below) and I only ended up using half the mixture. Now it is hardened in my cup, I am wondering if I can safely reheat this mixture or if it needs to be thrown out! Not sure if it matters but I used
    1 and a half TBS to 1 cup of liquid. So the finished result is still soft but firm enough to be all in one piece!! Similar to gummy candy tho hard to tell since I have it on my face… Not a very thick layer lol. PLEASE let me know your thoughts as id hate to have to throw it out if it is still usable.

    Mask details.

    The agar acts as a occlusive agent sealing all the goodies you use against your face.


    Steep 2-3 teabags in 1.5 cups of water. You can use black, green or white tea. You can use any beneficial skin herb really.
    I chose hibiscus tea ( reasons listed below. …

    Steep your tea as long as you want. The stronger the better..

    Remove tea bags and while water is still very hot add 1.5 tablespoons of agar agar powder.

    Whisk rapidly till everything is dissolved.

    Remove from heat but watch carefully as it will set fast.

    Once it is your mixture is no longer boiling thus is where you can get creative. Add some skin loving ingredients. I added a teaspoon of cacay oil (you could try Argan, Rosehip or raspberry oil), 5 drops each of helichrysum and carrot seed essential oils. (To list their benefits would take me an hour let’s just say add these to all your facial products and watch your skin transform.)

    One the mixture is cool enough to not burn you, but still warm so it’s gooey enough to spread and will help open your pores for penetration,apply a thick layer to face, neck and decolletage!! Work quickly as the air and your skin will furthur cool the mixture and it will set fast.

    Allow to dry, should take about ten mins, and peel off. Will kit remove hair or brows. Gentle enough to use on eyes and especially great on lips!! And. Though I certainly didn’t need to, to furthur lock in the benefits, I followed mask with my favorite serum and then a dose of straight cacay oil ( my holy grail face oil!!)

    The antioxidant properties of. Hibiscus reduce the appearance of large pores, sooth inflamed skin ( puffy eyes, acne, redness) prevents affects of aging ( attacking free radicals that break down collegen) increase elasticity, smooths uneven skin tone, firms and lifts, instantly hydrates ( especially with the agar sealing it in). The natural acids of the hibiscus flower also gently exfoliate your skin unclogging pores and give you the most amazing Glow!! My skin felt plump and hydrated.

  58. Hi
    How to substitute agar agar powder for china grass or agar agar strips ? I saw a recipe which requires 10grams of agar strips/china grass. How much agar powder should I take for 10gm agar strips?
    What is the ratio of strips to powder?

  59. Seeking a source of vegan agar agar that is not from the ocean and not from Asia. I think there are valid concerns that the agar agar from these sources could be contaminated by metals or other toxins. Does anyone have any information on where a person could buy agar agar that meets these requirements? Thank you.

  60. Hi,
    Can i use agar agar powder for knee joint pain? as its good for bone joint relief know from health blog.

  61. Hi!
    For how long can I keep a cheesecake made with agar outside fridge in a tropical summer climate like India?

  62. I’ve tried two different brands of agar powder. One was NOW Foods which was great and the other was Freshseoul which had a very chemical smell and slight plastic taste to it. Both claim to be 100% agar agar powder. Have you encountered this smell/taste issue before? Should I be worried about using the one that smells like chemicals?

    1. I’ve never had this problem before but yes, I would avoid the one smelling of chemicals – at least to be on the safe side!

  63. great post
    i have recipe that calls for ten strands of agar
    i have on hand agar blocks
    strands = blocks is how much? thanks

  64. Hi, I’m looking to use agar as a vegan egg replacer, and whilst there is some info out there it’s limited and sometimes conflicting, and it’s not worked for me so far. Has anyone tried agar as an egg replacer in cake for binding, with any success? I’m an avid gluten/grain free baker and had good success with other egg replacers, but not found a successful vegan one yet that provides binding qualities to prevent crumbling. Thanks 🙂

    1. Hi Sisi! Basically, it means that afar improves your cholesterol levels. Agar absorbs bile, and by doing so, it causes the body to dissolve more cholesterol. Hope this helps!

Leave a Comment

Your email address will not be published. Required fields are marked *