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Agar agar powder

Agar agar powder

This strong gelling agent, widely used in Japan, comes from red algae and is very low in calories. 2g will replace a leaf of gelatin. Dilute and add while still warm to your dishes.

As low as €8.80
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The origins of agar-agar are more complicated than at first would appear. Indeed, it looks like a simple white powder with no smell or taste, yet in reality it is a mucilage obtained from several red algae from the Gelidium cartilagineum or Gracilaria species.

Agar-agar involves a long process:

- The algae are collected from the beaches of Pen Lan, a special protected site under Natura 2000
- They are then washed and dried several times.
- Then boiled.
- Once they have cooled down and been dried out, the mucilage forms in thin strips which are then ground down to a powder.

It is used widely in cooking now; widely replacing gelatin. It is a totally natural product, obtained solely from plant materials, with virtually no calorific value, whilst it is a far better gelling agent than gelatin. All this is what makes it so successful!

Half a teaspoon of agar-agar is enough to make a flan, a mousse or a terrine.

More Information
More Information
Native country ITALIE
Genus and botanical species Gracilaria gelidium
Nutritional Info VN Energie pour 100 g (energy for 100g) : 1025.1 kJ / 245.5 kcal
VN Matière grasse (fat) : 0.3 g
Dont acide gras saturés (of which saturated fat) : 0.06 g
VN Glucides (carbohydrate) : 56.3 g
Dont sucres (of which sugars) : 3 g
VN Protéines (protein) : 4.4 g
Vn Sel (salt) : 0.1 g
Ingredients agar agar
Allergen Absence
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.