An herb entry from the Ancient Herbs and Modern Herbs book by James K. Sayre, Copyright, 2001. All rights reserved.
Agar Agar - Gelidium amansii - family: Rhodophyceae (Red Algae Family).
This plant is a perennial red seaweed whose fronds grow to about three
feet long. It reproduces by spores. Agar is processed from raw seaweed.
First, the raw seaweed is gathered in the intertidal zone and from depths
of up to thirty feet along rocky coastlines. The seaweed is then dried,
washed and sun-bleached. It is then boiled, filtered, cooled, frozen and
then finally thawed. The resulting Agar is jelly-like in form and it is
basically tasteless, odorless and virtually transparent. It is used as a
thickener in cooking, as a substitute for gelatin in recipes and as a base
for bacterial cultures. It is added to many processed foods including baked
goods, canned meats, dairy products, fruit preserves and ice cream. Traditional
Asian folk remedy for constipation. It is considered as Generally Recognized
As Safe (GRAS) by the US Food and Drug Administration in the small proportion
that it is added to processed foods. Modern scientific use as a medium for
bacteria cultures. Native to the eastern coastlines of Asia bordering the
northern Pacific Ocean.
Questions? Comments? Suggestions? Please feel free to Email the author at sayresayre@yahoo;com. email@example.com
This web page was recently created by James Sayre.
Contact author James K. Sayre at firstname.lastname@example.org. Author's Email: email@example.com
Copyright 2003 by Bottlebrush Press. All Rights Reserved.
Web page last updated on 18 May 2003.