Agar Agar

Agar Agar is gelatin made from sea vegetables. The seaweeds (known as agarophytes) grow to depths of up to 80m beneath sea level. They are then freeze-dried and dehydrated before being turned into noodle-like strands, powder or long blocks. Agar agar is usually white-ish in colour. It is a vegetarian alternative to gelatin which is made from from the boiled bones, skins and tendons of animals. It has a cooling nature and a slightly sweet flavour.

To Buy:

Buy from health food or Asian stores in packets. Agar can be bought in bars, flakes or powder form.

To Store:

Store once opened in an airtight container in a cupboard. It will keep for up to 8 months.

Tips & Tricks:

One agar bar is equal to four tablespoons of flakes or two teaspoons of powder. Generally if a recipe calls for 1 spoon of gelatine you substitute with 1 spoon agar. Agar Agar will not set in vinegar, or foods rich in oxalic acid like rhubarb, spinach or chocolate. Caution- People with weak digestion and loose or watery stools should use agar agar sparingly.

Cooking Tips:

One bar or its equivalent will gel two cups of liquid. Agar needs to simmer for a while to dissolve. Refrigerate until it becomes hard.

Find recipes with Agar Agar

Nutrition per 1 Tablespoon:

Energy (kJ):

13.5

Protein (g):

0.0

Saturated Fat, g :

0.0

Amines:

No information available

Glutamates:

n/a

Carbohydrates, g:

0.3

Fat (g):

0.0

Monosaturated Fat , g:

0.027

Salicylates:

No information available

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.