Agave syrup

Agave syrup, also known as agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.

Production

Agave syrup is produced by heating or enzymatically treating and filtering sap from the heart of the agave plant. The sap, known as aguamiel, is heated to convert the carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan.

Culinary use

Agave syrup is used in a variety of culinary applications, including baking and beverages. It is often used as a vegan alternative to honey, and its mild flavor makes it a versatile sweetener. It is also used in the production of some tequilas.

Health considerations

While agave syrup is high in fructose, which is thought to be one of the healthier sugar forms, it is also high in calories. Some health professionals recommend using the syrup sparingly due to its high fructose content.

See also

• List of syrups
• Fructose
• Agave