Blue Agave or Tequila Agave
Core of the cactus-like plant
Agave is a cactus-like plant native to Mexico. It's the same plant as Tequila comes from. The Agave syrup is sweeter than honey, though less viscous. The syrup naturally contains quantities of Iron, Calcium, Potassium & Magnesium which contribute to the resulting color.
Agave syrup is mostly cooked during production, however this Agave syrup is raw and a minimum of heat is used. The method used to produce this syrup uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold).
Agave syrup is made up of fructose rather than glucose so it is absorbed easier, and needs less insulin to break it down, it also absorbs slowly into the bloodstream, decreasing the highs and lows associated with sugar intake.
It has a very low low glycemic index (GI). This means it does not significantly raise blood sugar levels. This makes it particularly suitable for those with sensitivites to sugar. Agave syrup makes a good alternative to honey, maple syrup, dates, sugar and other sweeteners.
Use in cooking and food preparation as you would another sweetener. However be aware that Agave syrup is sweeter than honey so less is needed.
This plant syrup was known as food of the Gods by the Aztecs.