Agar-agar flakes

Agar-agar flakes are a natural ingredient obtained from certain red marine algae, primarily from the Gelidium and Gracilaria genera. This product comes in the form of small dehydrated flakes or scales, which, when hydrated and heated, release a very firm and stable gel, making it ideal as a gelling agent in cooking.

Originating in Asia, especially in countries like Japan and Korea, agar-agar has spread to global cuisine due to its properties as a thickener and stabilizer, serving as a plant-based, gluten-free alternative to animal-derived gelatin.

Regarding its properties, agar-agar flakes are highly valued for their high fiber content, which aids digestion and creates a feeling of fullness. Furthermore, it is low in calories, contains no fat, and is suitable for vegan and vegetarian diets. In the kitchen, it is used to prepare jellies, mousses, desserts, and to thicken soups or jams, as its gelling occurs even at room temperature and it withstands heat well.

In different Hispanic American countries, agar-agar is known by several synonyms, the most common being: algae gelatin, vegetable gelatin, gelatinous algae, and in some places simply as agar.