Origin and production
" NATURAL POWER TO LAY ".
Agar-agar is derived from seaweed and is a purely plant-based gelling agent. Originally from Japan, it is now valued worldwide in cooking and pastry making.
Taste and aroma
Agar agar is neutral in taste, odorless and unobtrusive – perfect when the aroma of the main ingredients should take center stage.
Application
One teaspoon of agar agar is sufficient for ½ liter of liquid. Simply dissolve it in the liquid, bring to a brief boil, and let it cool. Ideal for puddings, jellies, creams, desserts, or even savory dishes.
Interesting facts
Agar-agar is a vegan alternative to animal gelatin and has been used in Japanese cuisine for centuries. It is fat-free, low in calories, and rich in fiber – qualities that make it a popular aid in modern, health-conscious diets.
Ingredients
Pure agar agar
