AGAR
Ingredient Insight from the BigOven Food Dictionary
A dried tasteless seaweed. Common uses include: a culture medium for microbiological work, laxatives, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for sizing fabrics. Also called "kanten" and "Japanese Gelatin."
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