Agar is a gelatinous substance derived from certain types of algae, particularly those belonging to the genus Agaricus. It is commonly used as a solidifying agent in food products and laboratory applications due to its unique properties. In cooking or baking, agar is often used as a substitute for gelatin since it sets at room temperature and does not require heat to set like gelatin does. Additionally, agar can be used as a vegetarian alternative to animal-derived gelatin products.