Agave nectar is a natural sweetener mainly produced in Mexico. There are several different species of the succulent agave plant such as Agave tequilana (also known as Blue Agave, or Tequila Agave), Salmiana, Green, Grey, Thorny and Rainbow.

It is the same plant as where tequila comes from.

During harvest the leaves are cut away and the juice is extracted from the core of the plant which is called the pina, because it resembles a large pineapple. It is then filtered and heated at low temperatures no higher than 118 degrees F in order to preserve all the enzymes, vitamins and minerals. No chemicals or other ingredients are added during this process and because the temperatures are kept low it is considered to be a raw food.

Agave nectar contains iron, calcium, potassium, and magnesium. It has a much lower glycemic index than sugar which means it is not absorbed into the bloodstream as quickly as sugar or other sweeteners.

Agave is high in fructose which does not stimulate digestive insulin secretion, nor does it create a sugar rush or sugar high.

Also it helps to improve the functioning of the gallbladder by helping to break down fats.

Agave nectar also known as agave syrup is sweeter than honey and refined sugar. Unlike honey agave nectar pours easily and will never harden in a bottle. Agave Nectar has a long shelf life (up to 12 months after opening) and will not crystallize.

It is produced and sold in light, amber and dark colors. The darker the color the stronger the flavour will be. You can also buy the nectar in different flavors such as vanilla, amaretto, ginger walnut, strawberry mango, and Irish crème, hazelnut and cappuccino.

 It can be used as a sweetener in just about anything that needs sweetening. It is great in hot beverages such as teas and coffee and milk. It dissolves quickly making it perfect for cereal, iced tea, lemonade and other cold beverages including alcoholic beverages and fruits and vegetable smoothies.

 Many people like to add it to their jams and jellies, BBQ sauce or other sauces. It is also great in meat, poultry, seafood and other savory dishes.

 It's great for drizzling over a fruit salad, pancakes, waffles, ice cream, raw cacao, cake or any other desert.

 It can also be used in baking as a substitute for sugar. You would use less than sugar as it is sweeter, about ¾ cup agave nectar for 1 cup sugar. Also you would need to reduce the oil and other liquids by about 25%. Agave nectar is a moisture retainer; when used in breads and other baked goods it helps to bring out the fluffiness and remains fresher longer.

 Although there are not many health benefits to eating agave nectar it is however much better than sugar which some health professionals have simply labeled as poison to the body.

 So if you have that sweet tooth, and you must have something sweet, try agave, your body will thank you in the long run.