Agar-agar is a gelatinous substance derived from red algae, primarily from the species Gelidium and Gracilaria. It is commonly used as a vegetarian alternative to gelatin, which is made from animal products. Agar-agar is popular in cooking and baking, especially in Asian cuisines, for making jellies, puddings, and desserts. In addition to its culinary uses, agar-agar is also utilized in laboratories as a solidifying agent for microbiological cultures. Its ability to form a stable gel at room temperature makes it an essential ingredient in various scientific applications, including the growth of bacteria and fungi.