Modernist

Agar Agar

Qty:

0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100

A plant-based alternative to gelatin, Agar Agar is a Modernist ingredient made from seaweed that has extremely powerful gelling properties, even at room temperature. This vegan substance is tasteless, odorless and sets more firmly than gelatin. Great to keep when you don’t have time for a 4-hour reduction. 

Read More
Good on:
  • Desserts
Key Ingredients
Full List

Agar

Serving size:

1 tsp

Calories:

25

Total Fat:

0g

Saturated Fat:

0g

Trans Fat:

0g

Cholesterol:

0mg

Sodium:

29mg

Total Carbohydrate:

5g

Dietary Fiber:

5g

Total Sugars:

0g

Protein:

25

Gluten-Free, Salt-Free, Kosher, Sugar-Free, Vegan, Cholesterol-Free, Fat-Free

Getting ingredients to gel just got easier.

Pro Tip

When you need that extra bit of stiffness in a dessert, spin a touch of Agar Agar into it for the sturdiness you need without altering the flavor.

The Plant-Based Power of Spiceology Agar Agar Powder

Spiceology’s Agar Agar Powder is a versatile, plant-based gelatin substitute made from marine red algae such as Gelidium and Gracilaria. This powerful gelling agent and thickening agent offers a clean, plant-based alternative to animal products, making it ideal for vegan and vegetarian cooking. With its ability to set at higher temperatures and create a firm texture, agar agar outperforms traditional gelatin in a wide range of recipes, from panna cotta and vegan cheese to pie filling, soups, and sauces.


Perfect for modernist cooking, agar powder dissolves quickly when you boil it in liquid, setting in just a few minutes to form a stable, glossy agar gel. Use it as a clarifying agent for broths, a stabilizer in ice cream, or as a creative tool for pastry and baking applications. Unlike gelatin called from animal collagen, agar agar is derived from seaweed and requires no refrigeration to set—it cools and gels beautifully at room temperature.


Chefs and home cooks alike rely on agar flakes or powder form to achieve crystal-clear jellies, custards, and desserts with refined texture and presentation. Its precision makes it a staple in petri dishes and food labs, while its ease of use keeps it a favorite among home cooks experimenting with many recipes. Simply mix the powder into your liquid, simmer to activate the gel, then cool to set—no need for grease, additives, or dairy.


Whether you’re crafting creamy puddings, clarifying soups, or giving fruits and vegetables a glossy gelled finish, Spiceology Agar Agar Powder gives you professional control and a clean, neutral taste. It’s the modern chef’s answer to cornstarch, xanthan gum, and traditional gelatin—a true thickener that performs beautifully across sweet and savory dishes.


Absolutely! Agar Agar is a plant-based gelatin alternative that creates a firm texture in recipes like panna cotta, fruit jellies, and pie fillings.
A: Unlike gelatin, Agar Agar sets at temperatures around 35-45°C (95-113°F) and creates a firmer, more stable gel that holds its shape even at room temperature. It also doesn’t require refrigeration to set.
Yes! It’s a completely plant-based, animal-product-free alternative to traditional gelatin, making it perfect for vegan and vegetarian dishes
Yes! Agar Agar is a fantastic thickener for desserts, sauces, and even soups, though it may not work as effectively in highly acidic recipes, as acidity can weaken its gelling ability. It works well in baking recipes that need a firm yet smooth texture.
No, it’s generally considered flavorless, though some people may detect a mild seaweed taste when used in higher concentrations.