Agar: The versatile, plant-based gelatin alternative reshaping diets

Gelatin is an ingredient in many desserts, providing stability to creams and masses. However, some people avoid recipes that include it due to a vegetarian diet or dislike of gelatin. Fortunately, an alternative on the market can solve this dilemma once and for all.

Agar is a plant-based product, making it an ideal substitute for gelatin in meat-free diets. Using it is quite simple. It’s worth trying out new products, as they can enhance your everyday recipes. When you find it in a store or while shopping online, don’t hesitate to add it to your cart.

Traditionally, agar was obtained exclusively from Japanese red algae harvested from great ocean depths. After proper drying and heat treatment, it became a valuable culinary ingredient. Today, however, cultivating red algae and other seaweed for agar goes far beyond Japan. Extensive plantations are developing in regions such as Spain, Egypt, and New Zealand. It’s worth inviting agar into our familiar British cuisine as well.

Agar is perfect for preparing desserts like panna cotta, jams, and creams, but you can also confidently add it to savoury dishes like terrines and vegetable aspics. When heated, it doesn’t lose its properties and has a neutral smell and taste, making it a truly versatile addition to the kitchen.

It contains a lot of fibre and a few calories. It stimulates intestinal peristalsis, facilitating the movement of faecal masses and preventing constipation. Fibre from agar swells in the stomach, giving a longer-lasting feeling of fullness. This helps control appetite and prevents overeating, which is particularly important in a weight-loss diet.

Besides fibre, agar is a valuable source of many minerals, such as calcium, potassium, magnesium, and iron. Including it in your diet can help you take advantage of its beneficial properties.

Instead of 1 teaspoon of gelatin, use approximately 0.5–2 teaspoons of agar. The more agar you use, the thicker the jelly will be. Remember that agar also thickens after cooling.

Types of agar can vary, hence the differences in proportions. It’s worth carefully reading the instructions on the package. If the consistency turns out to be too thick, you can dilute it with a bit of liquid.