Agave Syrup


Agave syrup or nectar is made by boiling down the sap from the agave 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 most commonly as a sugar or honey substitute, though slightly less sweet than and as viscous as honey. 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.



Other names: Agave Nectar
Translations: Agave Sīrups, Agave sirupas, Sirop Agave, Syrop z agawy, Agavesiroop, Agave सिरप, Xarope Agave, Сироп Агава, Agave Σιρόπι, الأغاف شراب, 용설란 Syrup, Agave Sirup, Agave syrup, 龙舌兰糖浆, Xarop de Agave, Agave sirup, Agave Sirup, Sciroppo di Agave, סירופ אגבה, Agave Sirap, Агаве сируп, リュウゼツランシロップ, Agave Sirop, Agavendicksaft, Agave Sirup, Jarabe de Agave, Сироп Агава, Agave сироп




Physical Description


Colors: Light brown/golden

Tasting Notes

Flavors: Sweet  
Mouthfeel: Soft, velvety, smooth, sticky
Food complements: 
Wine complements: 

Nutritional Benefits


Selecting and Buying


Preparation and Use


Conserving and Storing





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