Agave Syrup

Agave salmiana

Origin / Harvest:

• Mexico / Year Round

Description & History

Agaves are succulent plants of a large botanical genus of the same name. Chiefly cultivated in the hilly, semi-arid regions of Mexico, they occur also in the southern and western United States and in central and tropical South America.

Agave Syrup is a natural fructose sweetener extracted from Mexico's agave plant. Agave has been used for centuries in Mexico - food, housing materials, mescal, and tequila. In fact, there is archeological evidence that man has used agave for upwards of 9000 years. Traditionally, the Native Americans of Mexico gathered the sweet juice "aguamiel," from several varieties of Agave to use as a sweetener for special celebratory beverages.

The name agave comes from the Greek word for "noble."

Uses

Agave syrup is used primarily as a neutral sweetener, contributing sweetness in an array of bakery, beverage, and prepared entree applications.

Agave syrup is high in fructose and sweeter than refined sugar, or sucrose (1.4 times sweeter). It is the same sweetness for half the carbohydrate calories and is less disturbing to the glycemic index. It has a low viscosity and does not harden or crystallize at room temperature. It is also a moisture retainer (hydroscopic) which enhances freshness and extends shelf life.

Nutrition

Total carbohydrates of 97.4-99.9% with fructose levels above 70%. Features lower glycemic index, contributing sweetness without stimulating digestive insulin secretion like other sugars.

Agave