Food: Agave Syrup [edit]

Other Names:Agace Nectar, 龙舌兰糖浆 (Chinese), الأغاف شراب (Arabic), Sirop d'agave (French), Jarabe de Agave (Spanish), Сироп агавы... All Translations

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Edited by: Desiree Lowe, Sheri, Helen Pitlick

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Wikipedia

Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including ''Agave tequilana'' (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous. Agave syrup is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco.

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[edit] About Agave Syrup

Agave syrup is made by boiling down the sap or nectar plant, a succulent native to Mexico and the Southwestern United States; tequila is made from the same plant by allowing the sugars to ferment. Agave syrup is very similar in consistency to maple syrup, and is in fact often used on waffles, though most commonly as a sugar or honey substitute. The flavor is sweet like other syrups, though a bit more acidic and with a faint flavor that is indeed reminiscent of tequila. Agave syrup does not need to be refrigerated, and does not crystallize when exposed to cold.

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