Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

This is an extract of red seaweed with jellifying properties. Agar-agar has neither taste nor odor.

The agar-agar that we offer you is made from Gelidium seaweed.

It has one of the most remarkable gel forces, a very fast jellifying point, and excellent transparency and can also be used to make preserves.

Suggested use :
+ product development;

Presentation:
Sachet containing 6 2g-doses of powdered Agar-agar.