How to Use Agar Powder

Agar powder, also known as agar-agar, is a versatile vegan ingredient that can be used to thicken and stabilize foods.

How to Use Agar Powder

Derived from red algae, it works similarly to gelatin but without any animal products.

What is Agar Powder?

Agar powder is a white, odorless powder made from red algae seaweed that has gelling properties. It is commonly used as a vegetarian or vegan alternative to gelatin.

When dissolved in a hot liquid and then cooled, agar powder causes the liquid to turn into a gel with a firm, jelly-like texture. It can be used to make jellies, puddings, ice creams, sauces, candies, and more.

Some key characteristics of agar powder:

  • Vegan and vegetarian-friendly: Since it's made from seaweed with no animal ingredients.
  • Sets at room temperature: Agar gels will set even at room temperature, unlike gelatin which requires refrigeration.
  • Heat stable: Agar gels won't melt until 185°F, much higher than gelatin's melting point.
  • Reversible gelling: Agar gels can be melted and solidified again without losing gelling properties.
  • Neutral taste: Agar powder itself is tasteless, taking on flavors of other ingredients.

In addition to its culinary usefulness, studies show agar may also have some health benefits, such as supporting weight loss and blood sugar control.

Key Takeaway: Agar powder is an odorless, tasteless powder derived from red algae that can be used to gel liquids into a firm, jelly-like texture.

Where to Buy Agar Powder

You can find agar powder in the Asian foods section of many mainstream grocery stores. It's also widely available at:

  • Natural food stores
  • Co-ops
  • Asian/Indian markets
  • Online retailers

When buying agar powder, choose a brand that specifically states "for culinary use" on the packaging. Scientific-grade agar for growing cultures can also be purchased, but is not suitable for food.

Agar powder is the most convenient form for cooking, providing consistent gelling properties. It also comes as bars/sticks or flakes, but these can be more difficult to measure precisely.

For best results, store agar powder in an airtight container in a cool, dry place. It will keep for 1-2 years when stored properly.

How Much Agar Powder to Use

The amount of agar powder needed depends on the desired firmness of the final gel:

  • Soft gels (custards, puddings): 1/2 tsp per 1 cup liquid
  • Firm, sliceable gels (aspics, terrines): 1 tsp per 1 cup liquid

These amounts may need slight adjusting based on the other ingredients in a recipe. For example, more agar may be needed to set acidic fruit juices versus plain water.

As a general guideline when substituting for gelatin, use approximately 1 tsp of agar powder per 1 Tbsp gelatin powder. But the exact substitution ratio can vary from recipe to recipe based on factors like acidity.

Go lower rather than higher when trying agar powder for the first time in a recipe. Too much will give an unpleasantly stiff, rubbery texture. It's easy to dissolve the gel again and add more agar powder if needed.

Key Takeaway: For most applications, between 1/2 tsp to 1 full tsp agar powder per cup of liquid is needed. But precise amounts may need testing.

How to Use Agar Powder in Recipes

Using agar powder to transform liquids into textured gels is very simple:

Step 1: Hydrate the Agar Powder

Whisk the measured amount of agar powder into your choice of cold or room temperature liquid - this can be anything from fruit juice and nut milks to wine, broths, etc.

It won't dissolve in cold liquids on its own so hydrating in room temperature or warm liquids first prevents clumping when heated.

Step 2: Dissolve Over Heat

Pour the liquid-agar mixture into a saucepan and slowly bring to a boil over medium heat while stirring. Simmer for 2-5 minutes, continuing to stir constantly, until the agar dissolves completely into the liquid.

Step 3: Cool and Set

Remove the pan from heat and allow the mixture to cool slightly. Do not stir or agitate it too much while cooling or the gelling properties will break down.

Once cooled to about 115-122°F, pour the liquid into molds, dishes or pans immediately before it begins setting.

Leave to finish cooling undisturbed at room temperature. The gel will fully set as it cools to room temperature, no refrigeration required.

And that's it - your agar gel is ready to use! The texture can be sliced, scooped, poured or molded as needed once set.

One exception is when working with high alcohol liquids - stir this in after removing all other liquids from heat, otherwise the alcohol will evaporate.

Key Takeaway: Agar powder must be dissolved in a hot liquid, then cooled undisturbed to room temperature to solidify the gel.

Creative Ways to Use Agar Powder

Agar powder isn't just for making basic fruit jelly desserts. With its heat-resistant gelling magic, the possibilities are endless!

Jellied Broths and Aspics

Simmer agar into broths, stocks or juices for unique savory jellies to accompany meals. Slice and arrange them artfully over proteins and vegetables.

Fruit Juice Gummies

Almost any fruit juice thickens into fun bite-sized candies when agar powder is whisked in. Pour into molds like stars, hearts or trees for natural homemade treats.

Vegan Yogurt

For non-dairy yogurt, add prebiotic fiber and cultures to nut milks set with agar. The finished yogurt will have a sliceable Greek yogurt-like texture.

Agar Foams

Light foams made by aerating an agar-thickened liquid with an immersion blender make elegant toppings for desserts and drinks.

Fluid Gels for Fillings

Blending gelled agar liquids into fluid gel gives a thickened texture perfect for fillings like vegan cheesecakes and tarts.

Faux Meat Texturizer

Adding agar to the broth when cooking plant-based meat upgrades both flavor and texture. It keeps seitan, tempeh or tofu pieces juicy.

The possibilities are endless with agar powder! It can lend interesting textures to both sweet and savory foods.


Is agar powder the same as gelatin?

No. Agar is plant-based while gelatin is made from collagen extracted from animal bones and tissue. But agar powder mimics many of gelatin's gelling properties and can be used to replace gelatin in vegetarian and vegan recipes.

What is the difference between agar-agar flakes/bars vs powder?

Agar also comes in flake and bar form, but powder is easiest to accurately measure. Flakes take longer to dissolve while bars need to be broken down first. 1 bar or 2 Tbsp flakes = approximately 2 tsp powder. Either can be substituted for powder using adjusted amounts.

Why didn't my agar set properly?

If your agar mixture remains loose or watery rather than solidifying, it likely didn't dissolve completely in step 2 before you added other ingredients. Be sure to simmer for 2-5 minutes until no agar granules remain. Not whisking thoroughly enough in step 1 can also prevent proper dissolving.

Adding too many acidic ingredients like fruit juice without adjusting upward the amount of agar powder can hinder setting. Start with smaller amounts of concentrated flavorings and acidics at first.

Can you reuse an agar gel?

Yes! Agar can be melted and solidified repeatedly without losing gelling properties, unlike gelatin which only sets properly once. Remelting does allow a chance to tweak textures as needed by adding more liquid for a softer set or more agar powder for added firmness.

Why does my agar gel get rubbery or mushy?

Too much agar relative to liquid gives a super-firm, rubbery texture. It can also seem to melt into mush if stored at hot temperatures above 185°F. Sticking to recommended powder amounts and storage under room temperature helps prevent issues.


Agar powder is an incredibly multifunctional ingredient that allows endless creativity with food textures.

With some simple preparation steps, spectacular fruit jellies, faux meats, melt-proof ice creams and more are possible.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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