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Description

Product Description

Making gelatin gel-ous.

Since Kanten forms a firmer gel than gelatin, there’s a lot more you can do with it. Purée a fruit gel to create a specialty sauce, which has properties of both liquids and solids. Or create solid pearls, a perfect garnish, from just about any liquid.

It’s hot and it’s cold.

To create a gel, simply bring Kanten and your liquid of choice to a boil and then chill. The gel won’t turn back into a liquid until a fairly hot temperature so, unlike with gelatin, warm preparations are possible.

A vegetarian blast from the past.

Agar-agar is made from seaweed, which makes it a vegetarian alternative for gelatin. Discovered in Japan, in the mid-1600s, its original name was ‘kanten’. While some of our ingredients have scary-sounding names, they’re often not any more refined than flour.

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Satisfaction guaranteed. Or your money back.


If you’re not happy with your purchase, we’ll replace it or give you your money back. In most cases, we won’t even ask you to ship what you bought back to us. We’re confident you’re going to love our products as much as we do. And, if you don’t, we don’t think it’s fair for us to keep your money.

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