Agar is a gelatinous substance derived from red algae, specifically from the cell walls of certain species like Gelidium and Gracilaria. It is commonly used as a thickening agent in food, as well as a solidifying agent in microbiological culture media. Agar is favored for its ability to remain stable at higher temperatures compared to gelatin, making it useful in various culinary and scientific applications. In addition to its use in cooking and laboratories, agar is also a source of dietary fiber and is often used in vegetarian and vegan recipes as a substitute for animal-based gelatin. It can be found in products like jellies, puddings, and even some desserts, providing a unique texture and consistency.