Probably best known to many as the culture-growing medium used in petri dishes in school science laboratories!

Agar-agar (or agar), produced from several species of sea greens, is ususally sold as a light grey powder or as sun-dried flakes. It's a good substitute to animal gelatin as a gelling agent to make jellies.

Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent. It is marketed throughout Asia in the form of blocks, powder or strands.

Agar is a very valuable weight loss tool. It is a rich source of vitamins, minerals and iodine, it adds bulk to meals without increasing calories, and so helps to curb appetite. That is, the two most common weight-loss methods without ingestion of artificial substances are to eat as little as possible, which is very difficult to do, or to use as many calorie-free ingredients for cooking as possible so that hunger is satiated.

The Japanese have been using the second method for centuries, and, as a consequence, only 5 percent of Japanese are overweight compared to more than 50 percent of Americans. Calorie-free cooking ingredients include mushrooms and sea vegetables, which the Japanese eat in large quantities. Agar helps the body eliminate bad cholesterol as more than 70 percent of its weight is dietary fiber.

Agar may be prepared using water, vegetable stock, or vegatable or fruit juice. Add 2 teaspoons of agar to 600 ml (1 pint) of liquid. Bring the mixture to the boil and allow it to simmer for 3 minutes. Use it in sweet and savoury jellies and moulds. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.

Agar agar produces a firm, clear jelly and has mildly laxative properties. It will set at room temperature after about an hour - although it is advisable to store dishes gelled with agar agar in the fridge as it is a high protein food.

Mango Pudding

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Unlike heavier puddings thickened with cornstarch or flour, mango pudding's delicate texture comes from marrying mangoes with agar agar.

The only real trick to mango pudding is making sure both the agar and sugar are thoroughly dissolved. You can alter the sweetness level by adding or reducing the amount of sugar called for in a recipe, or reduce the fat content by substituting whole or even skim milk in place of evaporated milk or cream. For a fancier presentation, simply add a few lime leaves or slices of Asian fruit.

Sweet Potato Parfait

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Recipe By :Richard Pierce, Vegetarian Times, November 1998

Serving Size : 8

2 large sweet potatoes
¼ cup unfiltered apple juice
2 tablespoons agar-agar flakes
½ cup barley malt
¼ cup maple syrup
2 tablespoons vanilla extract
¼ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg, grated
½ teaspoon ground allspice
¼ teaspoon ground cloves
2 tablespoons kudzu
1 cup pecan pieces, chopped

Pecan Cream
Peel and rough-cut sweet potatoes and put them in 4-quart saucepan with 2 cups water. Cover, bring to a boil, and cook until potatoes are tender, about 25 minutes; drain well.

In medium saucepan, combine apple juice, ½ cup water, and agar-agar flakes and allow to sit for 10 minutes. Bring to a slow simmer over medium heat and cook for 10 minutes.

In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla extract, salt, cinnamon, nutmeg, allspice and cloves. Add to agar-agar mixture and stir well.

In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water and, stirring briskly with a whisk, add to agar-agar mixture. This will thicken it to form a syrup; continue to cook it at a low simmer for 15 minutes.

Puree drain sweet potatoes in a food processor with the remaining 1 tablespoon vanilla extract. Pour syrup into the sweet potatoes and process several minutes or until smooth. Transfer to shallow casserole, bring to room temperature and then refrigerate until set, about one hour. Blend pudding in a food processor for several minutes.

Place chopped pecans on the baking sheet and toast in a 350 degree oven for 10 minutes.

Spoon alternate layers of pudding and Pecan Cream into parfait glasses. Top each with chopped toasted nuts.

Grieve's classic 'A Modern Herbal': 'Agar-Agar contains glose, which is a powerful gelatinizing agent.'

Medicinal Action and Uses: 'Agar-Agar is widely used as a treatment for constipation, but is usually employed with Cascara when atony of the intestinal muscles is present. It does not increase peristaltic action. Its therapeutic value depends on the ability of the dry Agar to absorb and retain moisture. Its action is mechanical and analogous to that of the cellulose of vegetable foods, aiding the regularity of the bowel movements. It is sometimes used as an adulterant of jams and jellies.'

'Dosage and Preparations: It is usually administered in small shreds mixed with fruit, milk or any convenient vehicle. It is not wise to give it in powder, as this gives rise to irritation in some cases. ½ to 1 ounce may be taken at a time. 1 ounce to a pint of boiling water makes a suitable jelly for invalids and may be flavoured with lemon.'

'Other Species: Ceylon Agar-Agar, or Agal Agal, which is the native name of Gracillaria lichenoides, is largely used in the East for making soups and jellies.'