Also known China grass, Japanese or Chinese Gelatin
This unflavored vegetable gelatin, Derived from bright red Seaweed has one with high gelling properties,
It forms a gel at 88°F and does not melt below 136°F .It is unflavored and becomes gelatinous when dissolved in water, heated, and then cooled, it gels more firmly than fish or beef gelatin.It is rich in iodine, trace minerals,full of protein, and also contains the rich array of minerals
The basic Gel recipe is 2 teaspoons of powder to 2 cups of liquid. .
