Yum: Agave Nectar

Agave is part of the family Agavaceae, a group of succulent plants that has a number of different species spread out all over the world. Agaves originated mainly from Mexico, but it has spread to the southern and western regions of the United States. Some tropical areas in South America also have agaves. These plants are often recognizable by their thick, fleshy leaves that have spines running up its sides. The tips of its leaves are usually sharp. They usually have a very short stem, giving the impression that agave leaves grow directly from their roots. Many species of agave, as well as its related genus Yucca, are often used as plant ornaments.

Agaves have leaf rosettes and are monocarpic. They also develop flowers slowly, and has flowers only once in their entire lifespan. When the time comes for the agave plant to have flowers, a mast, or tall stem, emerges from the midst of the leaves and blossoms into short, tubular flowers. After the fruit develops from these flowers, the plant withers, but the stems often produce suckers from the mast’s base, which will then grow into new plants.

Insects such as a few species of butterflies and moths have been known to feed on agave species for sustenance. Humans, however, have other uses for this plant. Agave nectar, or agave syrup, is a Mexican sweetener that is manufactured from different agave species such as the agave tequilana, salmiana, thorny, green, and gray varieties. Agave nectar is less viscous than honey, but it is also sweeter. The certificate of origin contained in agave syrup packages proclaim that the syrup is produced in Michoacan, Guanajuato, Jalisco, and Tamaulipas, but most come from Jalisco.

Agave syrup is produced by extracting the juice from the piña, or the agave’s core. The carbohydrates contained in the juice will then be converted into sugar through a process of filtration and heating. These carbohydrates often appear as forms of fructose called fructosan or inulin. After the juice has been hydrolyzed and filtered, they will be concentrated until they have the desired texture.

Agave nectar is composed mainly of glucose and fructose. There are some who say that it has 8% glucose and 92% fructose, while others say it has 20% glucose and 56% fructose. The different values may have originated from the variations of agave nectar that the vendors sell.

Because of its high fructose content, there are some people who are concerned about the possible health effects of regular consumption of agave syrup. In fact, its fructose content is put at a much higher value than regular high-fructose corn syrup. Thus, agave syrup is known to have lower gylcemic load and glycemic index as compared to most available natural sweeteners on the market today.

Agave syrup can also serve as a sugar substitute. For every cup of sugar required by the recipe, use 1/3 cup of agave nectar instead. Using agave syrup instead of sugar should also entail some reduction in the quantity of liquids required because agave syrup already possesses some amount of moisture. There may be a need to reduce the oven temperature as well if the recipe requires baking.

Vegetarian diets also often use agave syrup instead of honey in cooking. In addition, its ability to dissolve easily in cold beverages make it an effective sweetener for drinks such as iced tea.

There are a lot of options for organic foods, organic coconut oil, organic agave nectar, organic nut butters and organic chlorella that would satisfy all those looking into a healthier lifestyle.