Agar

Agar is extracted from red algae (Gelidium and Gracilaria). It is a vegetable gelling agent that has been used in Japan since the 15th century. In 1859, it was introduced to Europe as a typical ingredient of Chinese cuisine. At the beginning of the twentieth century, the food industry also discovered Agar. Agar is rich in fibre. You only need a small amount of it to make jelly. Moreover, you can use Agar to make hot jellies.