Agave Nectar: The Lighter Healthier Sweetener
Friday, March 23rd, 2012
It used to be pretty inconvenient and quite distasteful to open my cabinet to pull out honey for my freshly brewed tea or maple syrup for my hot buttery pancakes to find both products in a sticky-glue like condition. I also did not particularly care for the rich sweet taste of maple syrup although I wanted it to cover every inch of my pancakes. That is until I started using Blue Agave nectar syrup in its place a couple of years ago. Now, not only do I not have to worry about its messiness but I use agave nectar as a lighter and healthier substitute for both honey and maple syrup (among other things), also lessoning the amount of products to buy when grocery shopping.
Agave is best recognized as the plant from which tequila is made. The nectar made from the plant is known in Mexico as aguamiel or “honey water”. The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks. Agave nectar is most often produced from the Blue Agaves that thrive in the volcanic soles of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the Aloe Vera plant. Continue Reading…















