Agar-agar is a gelatinous substance derived from red algae, primarily from the genera Gelidium and Gracilaria. It is commonly used as a vegetarian alternative to gelatin, making it popular in various culinary applications, including desserts, jellies, and puddings. Agar-agar is also utilized in microbiology as a solidifying agent for culture media. This ingredient is rich in fiber and has no calories, making it a favored choice for those seeking healthier options. When mixed with hot water, agar-agar dissolves and sets as it cools, forming a firm gel. Its versatility extends to thickening soups and sauces as well.