What is Agave Nectar?

Agave Nectar is derived from the agave plant of the botanical family, which belongs to the Agavaceae family. Nectar plants, often called agave syrup, are used as a natural sweetener. Agave plants grow primarily in Mexico, although the southern regions of the United States are also able to produce them. Nectar is cultivated from a number of different types of agave. However, Agave Nectar can be obtained from many other Agave plants except blue agave. Another misconception about Agave Nectar and Tequile is that they come from a cactus. Agave plants look similar to cactus or yucca, but they are not. Many people refer to the agave as "American Aloe" because the plant and agave are "succulents" - plants that maintain fluid.Angs because they dissolve rapidly. Other culinary use may include use as a topping for pastries and pastries. Items for breakfast - such as waffles or pancakes - that some people regularly find honey with agave syrup. Dark Agave syrups have a taste of caramel and parto are used in desserts. It is also used as a component of glaze for poultry, seafood or meat.

Agave syrup is generally drawn from agave plants that have reached the age of about seven years. Once the plant ripens, its leaves are cut off to reveal the core. The core - piña - resembles a huge pineapple and can weigh approximately £ 100 (45.36 kg).

Agave sweetener is not sold directly from the Agave plant; First, it goes through a number of processes. Agave's ball is first extracted from its core and filtered and warms. On Tobodte, nectar carbohydrates are then divided into sugars. Primary components of agave nectar are fructose and glucose, with fructose levels generally much higher. Fructose and glucose levels usually depend on which nectar is extracted.

Vegans and raw foods are particularly attracted to Agave sweetener as a honey replacement.The production process involves heating the syrup at low temperature to protect its natural enzymes. Agave nectar is therefore often considered a raw food.