What Is Agar, and How Do You Use It?

Ever since a 17th-century Japanese innkeeper discovered some leftover seaweed soup had gelled overnight (or so the legend goes), agar has been used as a gelatin-like setting agent in the kitchen. The tasteless, odorless seaweed derivative is a staple throughout Asia, where it’s used to thicken sauces, drinks, jellies, custards, and candies. It made its way to Western cuisines in the 20th century as a plant-based alternative to gelatin. Read on for more info about agar (also known as agar-agar), plus recipes to try.

Gelatin is typically made from the collagen of cows and pigs, making it unsuitable for vegetarians and vegans. Agar is derived from seaweed and free of animal products, making it a handy ingredient for the plant-based home cook.

Agar comes in two main varieties: powder and flakes.

Powdered agar is the more potent of the two. A single teaspoon of the powder will set a cup of liquid to a firm jelly.

Agar flakes are less concentrated than the powder and allow more control over the final texture of a recipe. The powder and flakes can be used interchangeably in recipes as long as you adjust the amounts to account for their differences. (See Conversion Chart, below.)

Agar powder is sold in small packets and can also be found with the bulk spices in natural food stores. Agar flakes are often stocked near the seaweed products in the international aisle. It can also be ordered online.

Cooking with agar is as easy as boiling a liquid on the stove. Give it a whirl with this simple vanilla panna cotta recipe.

Put agar to delicious, luscious use with these healthy vegan recipes from Forks Over Knives.