Agar is a thickening agent in food that is derived from seaweed. It is a gelatinous substance that is used to thicken and stabilize foods such as soups, sauces, puddings, and jellies. AGAR has been used in traditional Asian cuisine for centuries and is now becoming increasingly popular in the Western world. It is a vegan-friendly alternative to gelatin and is also used in scientific laboratories as a culture medium for bacteria.