Agar-agar replaces traditional gelatin in your kitchen and replaces pectin in your jams. You can also use it in your sauces, panna cotta, aspics...

RECOMMENDED USE

To gel, use 4 grams of agar-agar per ½ litre, mix, boil for 5 minutes and let cool.
To thicken, use 4 grams of agar-agar per 1 litre, mix, boil for 5 minutes and let cool.

ORGANIC INGREDIENTS*

Agar-agar, Gelidium sp. seaweed extract