2.27kg Many vegetarians rely upon this seaweed derivative as a substitute for ordinary gelatin, agar is flavorless and becomes gelatinous when it's dissolved in water, heated, and then cooled. DO NOT USE with vinegar, rhubarb, spinach or chocolate - will not set Use Ratio of one heaping tsp to one cup boiling liquid. Soften agar in one tbsp cold liquid and then pour on boiling liquid. Dissolve completely and pour jelly into mold. Product of Spain