Product: Agar Agar
Latin Name: Gelidiella acerosa
Other Names: Agar-Agar, Agarose, Agarose Gel, Agaropectin, Agarweed, Algue de Java, Japanese Gelatin, Colle du Japon, Gelosa, Gélose, Japanese Isinglas, Kanten Jelly, Layor Carang, Qion Zhi, Seaweed Gelatine, Vegetable Gelatine & Vegetarian Gelatine.
Description: Our highest quality powdered Agar Agar is obtained from a red algae which was discovered to have gelatinous properties by a Japanese man Minora Tanzaemon in the mid-17th century, in Japan its known as ‘Kanten’, it makes an excellent alternative to gelatine for vegetarians and is most commonly used to make vegetarian sweets, ice creams, soups, jams, custards and jellies and in the making or many oriental dishes.
Agar agar can be used as a substitute in cooking for gelatine, but it needs to be dissolved in liquid prior to use, add to cold liquid such as fruit juice, milk, stock or water and then bring to the boil stirring until completely dissolved, use approximately 1 teaspoon of agar agar powder per every 235ml of liquid. Once at the boil, simmer for 1-5 minutes and continue to stir then pour into your other ingredients and leave to set. Add small quantities to vegetarian recipes as a stabilising and thickening agent for custards, puddings, sauces, use to make jellies and ice cream and vegetarian sweets such as fruit jellies and marshmallows.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.