Modernist Pantry Pure Super Agar Powder - High Gel Strength Gracilaria Algae ⊘ Non-GMO ☮ Vegan ✡ OU Kosher Certified 50g/2oz

Superb work and great product.

I have tried different brands. And so far, only this agar completely satisfies me. I really like to use this for making marshmallows (zefir). This product is the best.

This is a super star of the agar powders easy! I cannot say enough of what a difference it made for what I am prepareing. There is a sweet treat called zefir or zefyr, that's a Russian style marshmallow. It requires agar, and gelatin won't sub it. I used a different company agar powder before and figured, something was not going right. Sure enough, it was weak, to compare to this power house! And the quality is excelent, not only strength. It doesn't creat the little droplets of stiffen agar syrup inside the pieces of zefir. I did not sense any odd smell. I did not detect any influence of the agar on the taste of the final product. And last but not least, I only need 5 g of the poweder, not 6 as the recipe called for, because after experimenting, it discovered, it was really super strong. So bottom line, you need less of the product, its super strong and works excelent while being mixed with the egg whites/apple sauce mixture. If you need agar powder, you found it! And to add to the discription, here is the picture of zefir. Update: since I bought it the first time, I reordered it again, because it shows consistently great results! I absolutely love this product! It's simply the best!

So many different uses

This is a good price for the strength. There aren't any recipes that I have found that use this super agar in their ratios. You have to experiment first with the strength because this stuff is agar on steroids. A very small amount goes far. If there was an exact ratio to convert from regular strength agar agar this would earn an extra star from me. All and all, it's a great high quality product and does save you some space in the pantry. Also for anyone complaining about a terrible taste, I'll help you out here. I know that agar only has to reach a certain temperature while mixing for about a minute (simmering is about right) to activate its gelling properties, but just have a little patience and whisk it while simmering for a whole 5 minutes. Did I solve your problem?? That distinctive agar taste should be eliminated or severely lessened.