Agar-agar (E406) is tasteless and a very good gelling agent that is independent of the surrounding medium. A concentration of 1%, dissolved in hot water, is enough for an elastic, sufficiently mechanically stable but not too firm gel with a very thin layer of aqueous liquid on the surface. Half a teaspoon is about as effective as four sheets of gelatin.
 Agar is used (in the EU as a food additive with the number E 406 ) as a thickener, e.g. B. used in soups, confectionery and ice cream. In the household it can be used as a vegan substitute for gelatine.
 Agar-agar is ideal for thickening sauces, for preparing pies and creams as well as for Asian dishes.
 For 1/2 liter of sauce / soup or 500g of fruit you only need about a level teaspoon.
 Storage: Thanks to our packaging, it can be stored anywhere at room temperature, clean and dry, away from direct sunlight.