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Agave

Blue Agave Nectar also called Agave Syrup, Weber Azul, Azul, Chino Azul, Honey Water, Aguamiel, and Agave Tequilana Var. Weber is a relatively new sweetener to the U.S., developed in the 1990s.  The plant was used for thousands of years by the Mexican people for food, drink and clothing.  Ancient Mexicans considered the plant sacred and believed the syrup purified the body and soul.  When the Spaniards arrived, they fermented the blue agave nectar into Tequila, and that's been it's primary use until fairly recently.  The sweetness of agave is now being used to satisfy our sweet tooth. 

The Blue Agave Plant, also called the Maguey, or Century Plant is related to the Lily or Amaryllis and is native to Mexico.  It lives where cactus do, but is not actually a cactus itself.  It generally lives 8-15 years and only flowers once. 

Premium Blue Agave plant is used to make premium Agave Syrup but there are also other agaves that are created from standard Agave plants, also called Rainbow varieties. 

Agave is naturally "tapped" similar to the maple tree.  Agave is harvested when the plant is about 10 years old and when it reaches about 6 feet tall and is 7-12 feet in diameter.  That is when the sugar is at it's peak.  The top of the plant is cut off and the core is removed.  Once the leaves are removed from the core, the pina (it looks similar to a pineapple) can be anywhere from 70 - 100 pounds.  The plant is then capped with a stone.  Once that fruit develops, the plant dies and new ones are created from the base stem. 

The pina is pressed, filtered, and collected.  It is gently steamed or roasted for several days to break down the carbohydrates (primarily Fructose) into sugars.  An enzyme is added to the milky juice transforming the liquid into the syrup that we know and use. 

It is similar in consistency to honey but pours more easily.  It dissolves readily in liquid.  There are varieties including:  Premium Dark, Premium Light, Standard Dark or Amber, Standard Light, and Raw Varieties of Agave syrup.  It does have a slight but pleasant flavor to it; the lighter varieties are more neutral in flavor than the darker varieties. 

Agave does contain some minerals like Iron, Calcium, Potassium and Magnesium.  It is 10% glucose and 90% fructose, but this is fructose in it's natural form (unlike high fructose corn syrup).  Agave nectar contains no harmful toxins.  It has no sulfur dioxide or hydrochloric acid.  It is absorbed more slowly by the body and is therefore lower on the glycemic index, with a GI of about 40-45, eliminating the highs and lows of regular sugar.  A tablespoon contains about 16 grams of carbohydrates and 60 calories.  Even though it is low on the glycemic index, remember that studies indicate that consuming fructose after a large meal will react in the body as if it is high on the glycemic index.

Most all Agave you will find is organic, natural, unrefined, economical, gluten-free, vegan, and kosher.  Many are processed below 118 degrees F to protect the natural plant enzymes and pure flavor and are therefore raw.

Like honey, it is sweeter than sugar so you need less of it.  Use it to flavor cold drinks like lemonade and iced tea instead of sugar.  You can even use it in your coffee or tea.  And it's perfect for smoothies or over a fruit salad.  Use it in vinaigrettes, on cereal, in sauces, or as a glaze to fish or poultry.  Use it in place of sugar in your homemade ice cream.  You can use it in places you'd normally use maple syrup, especially the dark or amber varieties, like atop pancakes.  You can use it anywhere you'd use honey, replace it in equal amounts.   Like honey, you must also reduce the liquids in recipe by 1/3.  Use 3/4 cup to replace 1 cup of sugar in a recipe since it's about 25% sweeter than sugar.  It also helps to reduce oven temperature by 25 degrees if baking with it.  Baked goods come out moist and smooth with Agave. 

Considered safe for diabetics, Agave Syrup is a safe, natural sweetener for young and old.

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pictures courtesy wholesome sweeteners and ianchadwick and essential living foods

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