Agar-agar

Agar-agar is a natural derivative of seaweed used as a gelling and thickening agent in multiple recipes, especially in desserts, jellies, jams, and vegan or vegetarian dishes where animal gelatin is to be substituted. It is primarily obtained from red algae of the Gelidium and Gracilaria genera, very common in coastal regions of Asia, particularly Japan, Korea, and the Philippines, although its use has spread worldwide.

Agar-agar is valued not only for its ability to form firm gels at low temperatures but also for being indigestible to the human body, which makes it a source of dietary fiber with benefits for digestion and weight control. Furthermore, it is low in calories, gluten-free, and suitable for vegetarians and vegans.

In different Spanish-speaking countries, agar-agar is also known as “seaweed gelatin”, “vegetable gelatin”, or simply “agar”. It is available in powder, strands, or sheets, and it is essential to follow the usage instructions to achieve the desired texture in each preparation.