How Agave Nectar Is Made

This article will talk about the production, history and uses of agave nectar! To start off, lets begin with the name, agave nectar can also be known as agave sugar, agave syrup, or agave sweetener, they are all referring to the same thing: agave nectar. There are also different types of agave syrup, some are called raw (cooked at lower temperatures), some are darker (have an agave after-taste), and others are amber colored (no after-taste, sweet and clean flavor). Furthermore, many brands have come out with flavored version of agave(maple, vanilla, hazelnut, etc.).

Most agave brands are organic, however, you should always ensure that the "USDA Organic" label appears on the bottle and that the ingredients listed are only organic.

Uses for agave nectar

Agave nectar is the perfect product for the health-conscious person that is searching for a sweetener that has not been altered through chemical or unnatural processes. Agave nectar can be used in any application that calls for the use of sugar, honey, artificial sweeteners, or high fructose corn syrup. Agave nectar dissolves instantly in hot or cold liquids; it is perfect for sweetening coffees, teas, smoothies, lemonades, shakes, cocktails, etc. Agave nectar can also be used in everyday cooking to make sauces, dressings, marinades, or drizzled over pancakes, waffles, oatmeal, yogurt and fresh fruits. Agave nectar can also be used as a replacement for sugar in baking soft cakes, breads, and cookies.

What is agave nectar?

Agave sugar is a sweetener made with agave plants. The production process begins when the agave plants are harvested and the leaves are cut to reveal a central bulb or "piña." The piña is a fibrous root-like bulb that is rich in inulin fiber and fructose. The piña is pulverized, juiced and separated to release a thin, sap-like liquid that resembles coconut juice. The juice is simply heated to around 75-80C (60C for Raw) to make the fructans combine and thicken. Once this happens agave sugar is simply put into an evaporator condenser that removes the excess liquid from the nectar, it is then filtered and bottled.

Agave nectar possesses certain characteristics that make it a healthier sweetener option than sugar or artificial sweeteners. It has a glycemic index of 28, which is substantially lower than the glycemic indices for honey and sugar. This means that agave nectar is digested slowly and therefore has little to no impact on blood sugar. Agave nectar is also rich in naturally occurring inulin, a prebiotic fiber that helps maintain a healthy intestinal system and promotes regularity. Inulin also stimulates the intestinal flora, creating an effect which promotes the absorption of minerals such as iron, calcium, potassium, and magnesium.

Is agave nectar healthy?

Agave nectar definitely has many advantages over refined sugars, artificial sweeteners and high fructose corn syrups. First, it is organic (always check for USDA certification though, some brands are not organic), thus you don't consume any artificial ingredients found in other sweeteners. Second, agave nectar has a low glycemic index of 28, which is much lower than sugar and even honey, making it a good choice for people seeking to maintain low blood sugar levels. Third, it helps absorb important vitamins and minerals into your system, something that other sweeteners don't help with. Finally, it tastes great, (specially the amber version: clean, sweet taste), it dilutes in hot and cold liquids, and it can be used in a wide array of settings.

With that said, I must say that agave nectar must still be taken in moderation, it is not a magical elixir that will cure all your ailments, it is simply a healthier alternative to whatever you put in your coffee.

Hope you enjoyed this, I would appreciate your comments!