Agar Agar is unflavored gelatin, derived from bright red sea vegetables,known as Kanten, China grass, or Japanese Isinglass. Rich in Iron and trace minerals. It forms a firm & clear gel at 88 degree F and does not melt below 136 degre F. It can be boiled and re-melted if necessary.
Used as a stabilizer & excellent thickening agent. For a firm jelly you require 2tsp of powder per Pint/600ml of liquid. It is a high protein food and should be refrigerated for storage. Substitute 1tbsp Gelatin powder with 1tbsp agar- agar powder. Known for its fiber content, and so can be served as an intestinal regulator.