Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts.

In the book, Méntrida describes gusô as being cooked until it melts, and then allowed to congeal into a sour dish.

[6] Gulaman is now the chief Filipino culinary use of agar, which is made of processed Gracilaria seaweed (around 18 species occur naturally in the Philippines);[2][7] or carrageenan derived from other farmed seaweed species like Eucheuma and Kappaphycus alvarezii, which were first cultivated commercially in the Philippines.

[1][8][9][10] Aside from Gracilaria and Eucheuma, they were also traditionally made from other species of edible seaweeds including Betaphycus gelatinus, Gracilariopsis longissima, Gelidiella acerosa, and members of the genus Agardhiella.

This distinction makes gulaman suitable for those whose dietary restrictions exclude gelatine, such as Muslims or vegans.