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    You are here: Home / Healthy Living / Everything you need to know about agar

    Everything you need to know about agar

    Published on Aug 2, 2012 · Last updated on Mar 31, 2018 · 196 Comments

    3.3K shares

    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.

     

    Sources:

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

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    Reader Interactions

    Comments

    1. Selena PM

      September 10, 2012 at 11:10 pm

      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?

      Reply
      • Marie

        September 11, 2012 at 6:23 pm

        I'm afraid I won't be able to give you an answer, I'm not a big jello fan so I couldn't tell... Sorry !

        Reply
        • Linda Hansen

          February 20, 2019 at 11:29 pm

          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..

          Reply
          • Marie

            February 27, 2019 at 11:59 am

            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.

            Reply
      • Kevin

        February 13, 2014 at 9:21 am

        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.

        Reply
      • ayub

        July 21, 2015 at 6:02 pm

        Just add a little edible cooking salt and you can enhance the life of jelly .or add lime juice a few drops.

        Reply
        • marie

          July 21, 2015 at 9:05 pm

          Thanks for this tip Ayub!

          Reply
      • Tom Laicher

        December 17, 2015 at 9:05 am

        Don't add anything with an acidic PH!!!!!!
        it won't set if you do this

        Reply
        • JM

          May 01, 2016 at 12:38 pm

          Not true at all. It sets very, very nicely no matter the pH.

          Reply
        • Carma

          June 22, 2016 at 12:37 pm

          Add at the end of cooking and it will set just fine. At before or during cooking and it won't set proper

          Reply
    2. Hannah

      January 02, 2013 at 5:37 pm

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

      Reply
      • Marie

        January 02, 2013 at 6:26 pm

        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.

        Reply
        • Simone

          June 27, 2013 at 6:25 pm

          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.

          Reply
          • Bhonti phukan

            July 09, 2019 at 6:41 am

            Buy agar agar on line from amazon

            Reply
          • Druene E Sweet-Greenwood

            January 29, 2020 at 10:25 pm

            Try Amazon.

            Reply
            • Nunya

              June 17, 2020 at 12:06 am

              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.

        • Sue Fedrizzi

          November 13, 2013 at 11:31 pm

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

          Reply
      • Lara

        February 07, 2013 at 9:17 pm

        Just read your comment and wanted to let you know that you can buy Agar Agar online from a great Japanese online shop in Mel and Adel, here is the link, good luck http://www.ichibajunction.com.au/en/products/1000011.html

        Reply
        • Marie

          February 09, 2013 at 3:01 am

          Thanks for letting me know!

          Reply
          • Lisa

            March 17, 2013 at 12:09 am

            Any Asian grocery store sell Agar Agar it is soooo cheap. I payed about $1 in parramatta.

            Reply
            • Marie

              March 17, 2013 at 6:41 pm

              Great! I love shopping at Asian grocery store, it's always cheaper and I discover tons of new things!

        • Marie Tahergorabi

          April 27, 2016 at 8:46 pm

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

          Reply
      • Jason

        September 20, 2013 at 3:57 am

        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.)

        Reply
      • nature guild

        January 11, 2014 at 12:58 am

        go to an asian grocery store,I think that's your best bet.

        Reply
      • Ingrid

        February 25, 2014 at 2:14 pm

        Hi, in Australia you can buy agar at Indian Food stores. The packets are much bigger and so much cheaper!

        Reply
        • marie

          February 27, 2014 at 6:10 pm

          Thanks for sharing this tip with us Ingrid! 🙂

          Reply
        • Bob

          March 14, 2014 at 5:31 am

          Buy on line at Netrition.com

          Reply
      • jabez

        May 21, 2014 at 10:12 pm

        You can find it in any chinese/ asian store...80 cents a pack..they come in powdered form

        Reply
      • HerbNut

        July 17, 2016 at 8:05 pm

        @Hannah: buy it online at iHerb.com
        http://www.iherb.com/frontier-natural-products-powdered-agar-agar-16-oz-453-g/30807?rcode=fil807

        They ship all over the world at very decent prices and the product is excellent.

        Reply
      • Mike Burkhead

        November 30, 2018 at 11:53 pm

        You can purchase agar on line. Just do a search. I do this all the time.

        Reply
    3. Gavin

      January 18, 2013 at 12:17 pm

      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.

      Reply
      • Marie

        January 22, 2013 at 8:38 pm

        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!

        Reply
        • Gavin

          January 29, 2013 at 1:06 pm

          Hi Marie,
          Thanks for your reply. I have to say that I have had no luck with agar. Will just have to keep trying!

          Reply
          • Hui Xin

            March 15, 2013 at 1:12 pm

            Found this vegan marshmallow recipe! Hope it helps. Have yet to try it out though. #fingerscrossed (: http://www.cs.indiana.edu/~connelly/marshmallows.html

            Reply
            • Marie

              March 17, 2013 at 6:35 pm

              Thank you!! This recipe looks good!

            • Marcia

              November 18, 2013 at 2:45 pm

              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.

        • becca bee

          February 14, 2014 at 5:41 pm

          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

          Reply
          • Belinda

            November 01, 2014 at 3:09 pm

            Hey Becca
            Could u email me a copy of this recipe?
            Belinda
            [email protected]

            Reply
        • Marie Tahergorabi

          April 27, 2016 at 8:48 pm

          Trim Magazine
          from Trim Magazine
          Vegan Treats: Marshmallows!
          Peppermint Marshmallows (vegan)

          Reply
    4. Vera

      January 20, 2013 at 5:09 pm

      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

      Reply
      • Marie

        January 22, 2013 at 8:41 pm

        I would say 1 to 1 1/2 teaspoons should be enough, but I can't tell for sure. Just know that you won't get the exact same texture with agar.

        Reply
    5. Tina

      February 10, 2013 at 4:07 pm

      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?

      Reply
      • Marie

        February 11, 2013 at 6:09 pm

        Yes I think it is still safe to eat but I'm not sure the flakes would still be usable (they might have dried in the freezer).

        Reply
    6. Jeremy

      February 24, 2013 at 12:23 am

      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.

      Reply
      • Marie

        February 24, 2013 at 1:08 am

        You're welcome Jeremy, I'm glad it was helpful! What kind of tart from the 70's are you making? That's funny!

        Reply
    7. Gloria

      March 24, 2013 at 3:24 pm

      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?

      Reply
      • Marie

        March 24, 2013 at 6:31 pm

        Yes you can! But I would let the liquid cool down a little bit before pouring it on cold cream cheese.

        Reply
        • Ena

          May 01, 2013 at 1:38 pm

          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

          Reply
          • Marie

            May 07, 2013 at 9:51 pm

            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 ?

            Reply
    8. Gloria

      April 03, 2013 at 12:41 pm

      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.

      Reply
      • Marie

        April 07, 2013 at 5:12 am

        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.

        Reply
    9. carol

      April 05, 2013 at 3:09 pm

      Is it safe for diabetic people to take for weight loss and to control blood sugar.

      Reply
      • Marie

        April 07, 2013 at 5:04 am

        Hi Carol! I believe it is but you should see your physician first. I'm not qualified to give medical advice.

        Reply
    10. Dora

      April 10, 2013 at 4:21 pm

      Hello, first off, wonderful post! So, I want to use agar as substitute for gelatine for making coconut milk yogurt. Do you know if the water would disturb the fermentation process? Here's the recipe http://theviewfromthegreatisland.blogspot.be/2013/03/how-to-make-homemade-coconut-milk-yogurt.html
      Thank you very much!

      Reply
      • Marie

        April 15, 2013 at 9:16 pm

        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!

        Reply
        • zohara

          January 14, 2014 at 5:53 pm

          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.

          Reply
      • Kendall

        October 10, 2013 at 2:30 am

        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.

        Reply
    11. Anne Sheppard

      April 12, 2013 at 9:46 am

      Hi there...

      Just wondering is there any protein at all in Agar??

      Regards
      Anne

      Reply
      • Marie

        April 15, 2013 at 9:11 pm

        According to the USDA website, there is 0.62g of protein in 10g of dried agar. And 10 grams is a lot!

        Reply
        • Anne Sheppard

          April 16, 2013 at 3:05 pm

          Thanks a million for that info...that means it's safe for me to use...

          Thank you

          Reply
    12. Dante

      April 23, 2013 at 9:08 am

      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.

      Reply
      • Marie

        April 23, 2013 at 7:01 pm

        Thanks for this clarification Dante!

        Reply
    13. Estelle

      June 06, 2013 at 5:54 am

      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 !!!!

      Reply
      • Marie

        June 12, 2013 at 9:00 pm

        C'est marrant oui! Tu as fini par en trouver? Je n'en ai pas consommé depuis que je suis arrivée ici en septembre dernier!

        Reply
    14. Lynn

      July 21, 2013 at 12:48 pm

      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!

      Reply
      • Marie

        July 21, 2013 at 9:45 pm

        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.

        Reply
        • Marcia

          November 18, 2013 at 2:54 pm

          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!

          Reply
    15. Lynn

      July 23, 2013 at 10:32 pm

      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.

      Reply
      • Marie

        July 23, 2013 at 11:39 pm

        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!

        Reply
        • Kendall

          October 10, 2013 at 2:40 am

          Agar can give a weedy taste if not purified well. I've always trusted Now brands, but you may try a different source.

          Reply
      • Jeremy Becker

        November 23, 2017 at 6:56 pm

        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.

        Reply
    16. Courtney

      July 28, 2013 at 8:23 pm

      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.

      Reply
      • Marie

        July 30, 2013 at 6:52 am

        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!

        Reply
    17. Malak

      August 01, 2013 at 2:54 pm

      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.

      Reply
      • marie

        August 23, 2013 at 12:10 am

        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 🙂

        Reply
    18. sapna

      August 22, 2013 at 12:04 pm

      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...

      Reply
      • marie

        August 22, 2013 at 11:58 pm

        I just replied to your email 🙂

        Reply
      • Nayana

        January 02, 2015 at 7:17 am

        Can you please help me with the same query please?

        Reply
    19. Eeva Häkkinen

      September 08, 2013 at 8:10 am

      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

      Reply
    20. Alex

      September 17, 2013 at 4:58 am

      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 😀

      Reply
    21. Julie

      October 03, 2013 at 12:34 am

      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?

      Thanks

      Reply
      • marie

        October 07, 2013 at 11:14 pm

        Hey Julie! I would use 1/2 teaspoon agar powder with 1/4 boiling water.

        Reply
    22. Nalini Somayaji

      October 04, 2013 at 11:30 am

      Hello Marie
      First time I bought Agar agar...wanted to about the ingredient..
      I got a very good information from Your blog
      Thanks a lot.
      With Regards.
      Nalini Somayaji
      http://nsomayaji.blogspot.in/

      Reply
      • marie

        October 07, 2013 at 11:05 pm

        Glad to help Nalini 🙂

        Reply
    23. Siew

      October 22, 2013 at 6:00 am

      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...

      Reply
      • marie

        October 22, 2013 at 6:04 am

        I think it's safe to consume yes!

        Reply
    24. Becca

      October 22, 2013 at 12:58 pm

      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.

      Reply
    25. Patsy

      November 10, 2013 at 3:16 pm

      Seems we just sprinkled some agar agar flakes into chili to thicken it recently......it turned out great!

      Reply
      • marie

        December 04, 2013 at 4:24 am

        that's good to know, thanks Patsy!

        Reply
    26. Heather

      December 18, 2013 at 7:28 pm

      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? 🙂

      Reply
      • marie

        January 03, 2014 at 12:47 pm

        Hi Heather, I've found this vegan raspberry jello recipe for you: http://www.yookook.com/2010/08/homemade-raspberry-jello.html
        As for the vegetarian marshmallow recipe you're referring to, I'm afraid I can't help you because it's not from my blog so I don't know..

        Reply
    27. zalak

      January 02, 2014 at 3:04 pm

      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?

      Reply
      • marie

        January 03, 2014 at 12:40 pm

        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 😉

        Reply
    28. Rebecca

      January 16, 2014 at 4:47 pm

      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.

      Reply
    29. Lynnsey

      March 02, 2014 at 2:31 pm

      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!

      Reply
      • marie

        March 02, 2014 at 2:44 pm

        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 🙂

        Reply
        • Lynnsey

          March 02, 2014 at 4:02 pm

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

          Reply
      • Allison

        March 24, 2015 at 2:01 am

        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?

        Reply
    30. Diane

      March 05, 2014 at 6:30 am

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

      Reply
    31. darlene

      March 17, 2014 at 1:28 pm

      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

      Reply
      • marie

        March 19, 2014 at 4:53 pm

        I make popsicles very often but I've never used agar (or gelatine for that matter). I don't think it's necessary. Check out this recipe: http://www.notenoughcinnamon.com/2013/09/04/coconut-berry-popsicles/ or this one: http://www.notenoughcinnamon.com/2013/08/29/kiwi-orange-popsicles/

        Reply
    32. Harriet

      April 08, 2014 at 2:07 am

      Thanks for this short, but complete, explanation of Agar Agar and it's uses!

      Reply
      • marie

        April 08, 2014 at 8:58 am

        Thank you Harriet!

        Reply
    33. Aisha

      April 15, 2014 at 11:23 pm

      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 .

      Reply
      • marie

        April 16, 2014 at 6:10 pm

        Hi Aisha, I'm never used agar bars so I'm not really sure how they work. Sorry!

        Reply
    34. fresh pasta

      May 02, 2014 at 12:21 am

      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.

      Reply
    35. Sally

      May 06, 2014 at 4:09 am

      Great healthy marshmellow recipe - I have made it with gelatin but possibly it would work fine substituting agar agar? http://www.thenourishinggourmet.com/2012/04/all-natural-homemade-marshmallow-chicks-honey-sweetened.html

      Reply
    36. ImEshnee

      May 06, 2014 at 11:02 pm

      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?

      Reply
    37. alyssa

      May 17, 2014 at 11:26 am

      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)

      Reply
      • marie

        May 19, 2014 at 5:08 pm

        Hi Alyssa,
        Yes, don't worry, it's perfectly safe for your daughter!

        Reply
    38. heath

      June 20, 2014 at 6:16 am

      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.

      Thanks!

      Reply
    39. dolly

      June 24, 2014 at 2:00 pm

      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.

      Reply
    40. Cat

      August 11, 2014 at 6:58 am

      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!

      Reply
    41. daman

      August 16, 2014 at 1:56 pm

      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

      Reply
    42. Susan

      August 17, 2014 at 5:27 am

      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.

      Thanks,

      Sue

      Reply
    43. Belinda

      November 01, 2014 at 2:51 pm

      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!

      Reply
      • marie

        November 03, 2014 at 5:23 pm

        Hi Belinda!
        What kind of agar did you buy? Power, flakes, bar?

        Reply
    44. Belinda

      November 01, 2014 at 3:15 pm

      Hi again Marie

      The website I got the 8-1 info from is as follows:

      http://www.peta.org/living/food/gelatin-alternatives/

      Hope u can shed some light
      Thx
      Belinda

      Reply
    45. Minitoons12

      January 27, 2015 at 5:18 pm

      Can we use half of agar agar powder and keep it for another time?

      Reply
      • marie

        January 27, 2015 at 6:07 pm

        Sure! Make sure the packet is tightly closed though.

        Reply
    46. Soum

      February 24, 2015 at 11:17 am

      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..

      Reply
      • marie

        February 27, 2015 at 11:46 am

        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!

        Reply
        • red fox

          September 14, 2016 at 10:21 am

          hi marie, i love jelly products but i cant sort out the porpotion of between
          powder and water .thanks for if have any help

          Reply
    47. Bea

      March 03, 2015 at 1:34 am

      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.

      Reply
      • Zan

        July 04, 2015 at 12:15 am

        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.

        Reply
    48. Michelle Short

      April 20, 2015 at 3:08 pm

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

      Reply
      • marie

        April 21, 2015 at 6:12 pm

        Sorry, I can't help you with that, I have no idea!

        Reply
    49. Lee Baugh

      August 04, 2015 at 11:28 pm

      First time user of agar agar Can I use it to thicken strawberry jam?

      Reply
      • marie

        August 05, 2015 at 10:21 am

        Yes, definitely!

        Reply
    50. Christophe

      August 26, 2015 at 10:58 pm

      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.

      Reply
      • marie

        August 28, 2015 at 8:00 pm

        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?

        Reply
    51. PARTHA SARATHI BANERJEE

      December 29, 2015 at 4:56 am

      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??

      Reply
      • marie

        December 30, 2015 at 3:46 pm

        I'm not sure, sorry. I think this is a question you should ask your doctor.

        Reply
        • PARTHA SARATHI BANERJEE

          December 31, 2015 at 4:00 am

          Thank you, Miss Marie.

          Reply
    52. Chris

      January 21, 2016 at 12:21 pm

      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?

      Chris

      Reply
      • marie

        January 21, 2016 at 5:40 pm

        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!

        Reply
    53. Maria

      February 11, 2016 at 11:10 pm

      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.

      Reply
      • marie

        February 12, 2016 at 5:03 pm

        Hello! I would definitely keep the 2015 ones but maybe toss to 2011 ones to be on the safe side.

        Reply
        • maria heng

          February 12, 2016 at 5:13 pm

          Thanks, Marie.

          Reply
          • marie

            February 12, 2016 at 5:39 pm

            My pleasure! 🙂

            Reply
    54. Neil

      February 14, 2016 at 7:26 am

      Hello. Does it work as JELLY?

      Reply
      • marie

        February 14, 2016 at 6:06 pm

        Hi Neil! I've never tried myself but I've made some research and apparently you can. Here's a recipe you could use: http://www.manjulaskitchen.com/vegan-jello-gelatin-free-jello/ Hope this helps!

        Reply
        • redfox

          September 14, 2016 at 10:09 am

          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!

          Reply
    55. Lakeisha

      February 26, 2016 at 3:55 pm

      Hi, What different ways would suggest using it when baking? Thanks for sharing.

      Reply
    56. Caroline Steinberg

      June 11, 2016 at 7:57 pm

      Do gummy candies made with agar need to be refrigerated, or do they have a stable shelf?

      Reply
    57. Eugene

      June 17, 2016 at 11:35 am

      You can get agar agar from safeway, it is called "jel-it-in".

      https://www.woolworths.com.au/Shop/Browse/spreads-breakfast-baking-desserts/baking-ingredients?name=queen-baking-aids-vegetarian-jelatin&productId=747239

      Reply
    58. Sachi

      July 10, 2016 at 11:55 pm

      Hi Marie... have u whipped agar agar... ?have u head nyone making a mousse using Agar agar...

      Thanx n advance

      Reply
    59. Hans Aling

      July 17, 2016 at 11:22 pm

      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.

      Reply
    60. manie

      July 21, 2016 at 6:35 am

      just want to know can i use Agar in a ice

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

      Reply
    61. Alison Fortress

      July 30, 2016 at 7:51 pm

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

      Reply
    62. Alice Ponomareva

      September 09, 2016 at 7:44 am

      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.
      http://kyxarka.ru/news/1490.html

      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 ;))

      Reply
    63. Robin

      September 26, 2016 at 8:37 pm

      How would you use this for fiber and appetite control

      Reply
    64. john feely

      October 15, 2016 at 9:18 pm

      I thinking about substituting agar for gelatin in a beat terrine, any advise.

      Reply
    65. Eno

      November 01, 2016 at 12:32 pm

      Any radiation concerns regarding agar from Japan?

      Reply
    66. Cecelia Ellis

      November 29, 2016 at 10:57 am

      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.

      Reply
      • Marie

        November 29, 2016 at 5:59 pm

        No it's not. It's probably used a thickener in your yogurt, not as a sweetener.

        Reply
    67. Manikandan

      January 02, 2017 at 6:54 pm

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

      Reply
    68. Barbara Carter

      January 03, 2017 at 11:13 am

      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.

      Reply
    69. Rebecca

      January 12, 2017 at 12:35 pm

      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.

      Reply
    70. susi walton-dixon

      January 19, 2017 at 4:00 am

      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
      susi

      Reply
      • Marie

        January 24, 2017 at 9:32 am

        Hi Susi! My dad lives in Normandy too and he finds his in organic/natural shops. Hope this helps!

        Reply
      • Kai Engels

        October 22, 2017 at 1:17 pm

        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.

        Reply
    71. Malone Guthrie

      May 09, 2017 at 8:17 pm

      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.

      Thanks

      Reply
      • tina

        November 16, 2017 at 3:48 am

        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

        Reply
    72. Halal Gelatin

      May 18, 2017 at 12:15 pm

      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.

      Reply
    73. Kai Engels

      October 22, 2017 at 1:12 pm

      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!

      Reply
      • Marie

        October 23, 2017 at 2:59 pm

        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

        Reply
        • Charon

          July 05, 2018 at 9:01 pm

          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.

          Reply
    74. Ioana

      December 20, 2017 at 12:20 am

      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.

      Reply
      • Marie

        December 22, 2017 at 2:34 pm

        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)

        Reply
    75. Cashmere

      February 02, 2018 at 9:17 am

      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.

      Recipe.

      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.

      Reply
    76. Smriti Jhamb

      February 03, 2018 at 12:21 pm

      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?

      Reply
    77. Andy

      February 05, 2018 at 2:26 pm

      Hi Marie,
      Tnx for the post. I'm on a low carb diet and would really appreciate if u'd answer me if you are certain that Agar Agar contains ZERO carb? I ask cuz many sources says it gas and s lot. One of sources: https://www.livestrong.com/article/320030-agar-diet/

      Tnx in advance for answering. Andy

      Reply
    78. Julie Lawyer

      February 20, 2018 at 4:08 am

      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.

      Reply
    79. Suresh gujarati

      March 11, 2018 at 8:10 pm

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

      Reply
      • Marie

        March 12, 2018 at 11:41 am

        I'm sorry but I really don't know. You should ask your doctor.

        Reply
    80. Megha Maheshwari

      March 26, 2018 at 10:34 am

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

      Reply
      • Marie

        March 27, 2018 at 1:49 pm

        Since it has dairy, I wouldn't leave it outside for more than an hour top to be on the safe side.

        Reply
    81. Teale

      July 08, 2018 at 9:41 pm

      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?

      Reply
      • Marie

        July 09, 2018 at 4:32 pm

        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!

        Reply
    82. Anthony Assuah

      August 01, 2018 at 9:17 am

      i want to see a sample of agar

      Reply
      • Marie

        August 02, 2018 at 12:01 pm

        What do you mean exactly? The picture shows agar

        Reply
    83. pym

      August 24, 2018 at 3:51 pm

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

      Reply
    84. Vanessa

      December 02, 2018 at 4:14 pm

      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 🙂

      Reply
      • Marie

        December 11, 2018 at 9:36 am

        I have no experience with agar agar as an egg replacer so hopefully someone can chime in and help you Vanessa!

        Reply
    85. Zehra abedi

      December 20, 2018 at 7:18 am

      Hi Maria
      I’m looking to substitute 5gms of gelatin powder with Agar Agar. What is the rule of substitution?

      Reply
    86. Jaz

      December 22, 2018 at 8:06 pm

      Is agar safe in using bird seed cakes?

      Reply
    87. SiSi Germain

      September 08, 2019 at 2:40 pm

      Hi Marie, I am not sure what you mean by dissolve cholesterol. Does it mean decreases cholesterols?

      Reply
      • Marie

        May 08, 2020 at 4:58 am

        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!

        Reply
    88. Radhe

      November 22, 2019 at 1:25 pm

      I have tried to get agar in local markets, is there a way to get it?

      Reply
      • Marie

        January 01, 2020 at 8:28 pm

        If you can find it locally, I would try online on Amazon or iHerb.

        Reply
    89. lavanthika bala

      June 03, 2020 at 5:00 pm

      Hi,once agar is set do we need to melt it again,then add to the whipping cream.

      Reply
      • Marie

        June 04, 2020 at 9:36 am

        No, you add it melted in the cream. Have a look at this post for detailed instructions on using agar for whipped cream.

        Reply
    90. Sarah MF

      September 09, 2020 at 6:33 am

      Thank you.
      It was really useful😀😀😀

      Reply
      • Marie

        September 10, 2020 at 9:13 am

        My pleasure, glad it was useful!

        Reply
    91. Nell

      April 23, 2021 at 5:28 pm

      Great article! I am new to your side and I can’t wait to check out all the wonderful things you’re offering, thank you so much !

      You May not be aware that one of the most amazing things about Agar Is that: unlike gelatin you don’t need refrigeration at all for the agar jello to set !!
      This means that you can go camping and make Kanten or jello without refrigeration for it to set, or If you’re having a party and you don’t have room in your fridge for the jello to go in ~ bingo use agar and it sets perfectly on your kitchen counter.

      I disagree that gelatin has a soft texture and AGAR has a firm texture, ~ if you want a softer texture with Agar you just add more liquid or less agar. to the recipe. Test 1tsp. I’d liquid agar gelatin in your freezer fir 3 minutes to see how firm or soft it came iur & then adjust your recipe from there.
      I believe Agar is also strengthening to the body being a sea vegetable and I think that’s an important part versus gelatin made from horses and cows horses that have possibly suffered which goes into the gelatin~ there is that spiritual aspect that agar does not have also.

      🌲🌷 For wonderful recipes using Agar I highly recommend you take a look at Jan. Bellame’s amazing cookbook “Cooking with Japanese Foods” and other Macrobiotic cookbooks.
      🌲🌷 PS I’d like to leave you with a little gift in case you haven’t seen this very sweet, well done, uplifting romantic comedy ~ it’s on Amazon prime and it’s called: “Ladies in Black”
      Enjoy !

      Reply

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