Agave Nectar

By Hklbrries

Also called "century plant," agave is a succulent grown primarily in Mexico. Its juice gained commercial value when 16th-century Spanish conquistadors learned to ferment it in making tequila, but today it's generating a buzz in the food world as a sweetener.

Agave nectar (also called 'agave syrup') has a low Glycemic Index, meaning it's slow to be absorbed by the body, so it's gaining traction with diabetics and others who want to avoid a sugar rush. That's because it's 90 percent fructose, a form of natural sugar found in fruit, which does not impact blood glucose as dramatically as other sweeteners. It's also high in antioxidants.

Agave nectar comes in light and dark forms, has the viscosity of maple syrup, and has a subtle taste with mild molasses tones. By volume, it's slightly more potent than sugar. To try it in recipes calling for sugar, substitute 3/4 cup nectar per one cup sugar, and reduce liquid by about one-third. One tablespoon of granulated sugar has about 75 calories; an equal amount of agave nectar has 60.

If you happen across an agave plant, fight the urge to crack it open for a sip - agave juice is poisonous when raw. Agave nectar is available online and at natural food stores."

Jo Marshall

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Adapted from relishmag.com

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