![Amazon.com : Pure Refined Kappa Carrageenan ⊘ Non-GMO ☮ Vegan ✡ OU Kosher Certified - 50g/2oz (The original recommended for Vegan Cheese) : Grocery & Gourmet Food Amazon.com : Pure Refined Kappa Carrageenan ⊘ Non-GMO ☮ Vegan ✡ OU Kosher Certified - 50g/2oz (The original recommended for Vegan Cheese) : Grocery & Gourmet Food](https://m.media-amazon.com/images/I/71W15oAw6RL._AC_UF894,1000_QL80_.jpg)
Amazon.com : Pure Refined Kappa Carrageenan ⊘ Non-GMO ☮ Vegan ✡ OU Kosher Certified - 50g/2oz (The original recommended for Vegan Cheese) : Grocery & Gourmet Food
![Basil Poached Rhubarb And Raspberry, Caramel Elastic Gel, Honey Yogurt Sphere, Rhubarb And Raspberry Foam, Honey Tuille Using Special Ingredients Carrageenan Kappa, Iota, Sodium Alginate And Xanthan Gum – @maisies_munchies – Modern Recipes Basil Poached Rhubarb And Raspberry, Caramel Elastic Gel, Honey Yogurt Sphere, Rhubarb And Raspberry Foam, Honey Tuille Using Special Ingredients Carrageenan Kappa, Iota, Sodium Alginate And Xanthan Gum – @maisies_munchies – Modern Recipes](https://modernrecipes.co.uk/wp-content/uploads/2018/04/maise-550x477.png)
Basil Poached Rhubarb And Raspberry, Caramel Elastic Gel, Honey Yogurt Sphere, Rhubarb And Raspberry Foam, Honey Tuille Using Special Ingredients Carrageenan Kappa, Iota, Sodium Alginate And Xanthan Gum – @maisies_munchies – Modern Recipes
![Molecular Gastronomy – Carrageenan Kappa and Iota | Molecular gastronomy, Recipes with marshmallows, Homemade marshmallow recipe Molecular Gastronomy – Carrageenan Kappa and Iota | Molecular gastronomy, Recipes with marshmallows, Homemade marshmallow recipe](https://i.pinimg.com/564x/8a/68/82/8a6882fb968c2bc8df67d509415cde53--chocolate-marshmallows-homemade-marshmallows.jpg)
Molecular Gastronomy – Carrageenan Kappa and Iota | Molecular gastronomy, Recipes with marshmallows, Homemade marshmallow recipe
![After years of hit or miss attempts, think I've finally mastered cooking with agar agar, tapioca and kappa carrageenan! L: Oat American. R: Smoked Provolone. Both made using Miyoko Schinner's recipes from After years of hit or miss attempts, think I've finally mastered cooking with agar agar, tapioca and kappa carrageenan! L: Oat American. R: Smoked Provolone. Both made using Miyoko Schinner's recipes from](https://i.redd.it/gi6rm4hm4k351.jpg)