Agar is a sprout that when it contacts water becomes thick and puffy. It's a powder with a dense texture and a sweet scent. In cooking it is used as a thickener in desserts, pastries, creams, jams, jellies.
Uses of agar
Put the agar in a liquid and boil it. We will see it coagulate when it gets cold, not when we get it off the fire immediately. Desserts and jellies that we make with agar do not resemble the ready-made ones on the market. Their texture is creamier. Follow recipes with agar for successful results.