Agave Nectar - Raw, Organic

Agave Nectar is very versatile, suitable for any sweetening use. And, it has both organic and kosher certification, is gluten and allergen free, and has a low Glycemic Index of 32.

Madhava's Agave Nectar is a pure and natural sweetener made from the natural juice (aguamiel) of the agave salmiana. It is harvested from live plants in the high desert region of Central Mexico, where a wealth of the plants grow wild. It is gathered by hand by Hnahnu Indian peoples native to this area, from plants on their land.

Mature agave plants produce a flower stalk. By removing the flower, a bowl shaped cavity is formed- a container into which the aquamiel is secreted. The plant produces this liquid for 6-8 months, during which up to 8 quarts are removed twice daily. A hollowed out gourd is used to siphon the aguamiel from the plant and transfer it to a container.

Once the aquamiel is collected, it is immediately taken to the production facility. There, an organic, vegan, grain-free enzyme is added, transforming the naturally occurring sugar molecule chains into more simple sugars, mostly fructose or "fruit sugar" and a small amount of glucose. Excess water is evaporated.

The light variety has a wonderfully mild and pleasant flavor that enhances anything it sweetens. It is ideal for coffee, tea, fruit "smoothies", and baked goods. The Amber variety is best described as maple-like. Some customers also say it has a caramel or toffee-like flavor. It is less filtered than the light, and contains more of the natural minerals of the aguamiel. It adds a delicious and mysterious hint of flavor to sauces or baked goods. The Raw variety is also light in color and mild in flavor, and is produced at temperatures below 113 degrees.

This pure, unrefined sweetener is a great-tasting, economical alternative to all other sweeteners, granular or liquid, perfect for all around use. Madhava's Agave Nectar has a long, stable shelf life and will not solidify. It pours quickly even when cold, blends and dissolves readily in all foods. It has approx 1.4 times the sweetening power of white sugar. Also, Madhava's Agave Nectar's mild flavor is very consistent which makes it a very dependable ingredient in recipes. For baking, its moisture retention properties are comparable to those of honey. Bakers also may notice that agave adds a silky, smooth texture to their goods and better definition existing natural flavors.

Agave Nectar is slightly less viscous than honey, lending to its ease of use. Interestingly, the production of agave nectar is very similar to how a bee creates honey. The bee adds enzymes to the complex sugars of nectar, which changes it into the simple sugars making honey. It is also through enzymatic action that the complex sugar found in agave juice is changed into a simple sugar sweetener- Agave Nectar.

Agave nectar is a newly created sweetener, having been developed during the 1990's. Originally, the blue agave variety was used. This is the same plant used in the manufacture of tequila. During the late 90's, a shortage of blue agave resulted in huge increases in cost and a sweetener based on this plant became uneconomical. Further research was done and a method using agave Salmiana was developed.

Overcoming the language barrier between the Hnahnu Indians able to supply the juice from the plentiful agave on their land and the Spanish speaking local manufacturer was the key that finally unlocked a supply of raw material and has led to our bringing this wonderful new product to market.

Agave Nectar has become a tremendously popular, everyday sweetener. In the short time since it was introduced, shoppers have discovered that it makes a wonderful addition to their kitchen cupboards. Having a jar along with the honey jar allows one to choose whichever is more suitable for a particular use. The unique flavors and qualities of honey lend themselves to many items and uses, while agave nectar compliments others with even broader potential due to its mild flavor, health benefits, and ease of use.

Raw, 100% Pure-Organic Agave Nectar

Agave Nectar offers an equivalent sweetness to refined sugar with about half the amount of carbohydrate calories. Also, it does not stimulate digestive insulin secretion, and so is suitable as a sugar substitute for those with diabetes. It is less disturbing to blood sugar levels. In other words, it does not create a "sugar rush."

Suggested use: Use Agave Nectar in place of sugar and artificial sweeteners. For drinks hot or cold, start with 1 teaspoon of Agave Nectar.

Conversion from Sugar and Honey to Agave:
1. 2/3 cup agave replaces 1 c. sugar

2. To compensate for the extra moisture in the agave, reduce other liquids by 1 fl. Oz. per 2/3 c. agave used.

3. To avoid over-browning, reduce oven temp by 25 degrees and increase time by 6%.

4. 1/2 cup maple syrup or honey = about 3/8 cup of agave. However, some cooks say that the conversion is almost equal.

 
Calories per serving
One serving (1 Tbsp) weighs 21 grams and contains 16 grams of total carbohydrates, a small portion of which is not digestible. One serving contains 60 calories, but a few of these calories are not digestible.

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1. Because Agave syrup is high in fructose, it offers all the benefits which make fructose a preferred sweetening agent. It is sweeter than refined sugar (approximately 1.4 times sweeter); in fact, fructose offers an equivalent sweetness for nearly half the amount of carbohydrate calories. Fructose does not stimulate digestive insulin secretion, as do other sugars. It is less disturbing to the glycemic index. In other words, it does not create a "sugar rush."

 
2. Agave syrup is easy to handle. Because of its low viscosity, Agave syrup is easy to handle in an industrial setting and pours easily as a tabletop sweetener. If stored at room temperature, it will not harden in the bottle and pours easily.

3. Agave is a moisture retainer. It increased the water retention properties of food. In baked goods, Agave syrup produces freshness due to its hygroscopic properties, which act as humidifying agents thereby increasing the shelf life of such products.

 
4. Our Agave syrup is certified organic. The Agave crops used in producing Agave syrup are agrochemicals free. Growers that supply the raw material use only natural fertilizers and employ agricultural practices that meet organic certification standards.

 
5. Agave Syrup is KOSHER PAREVE it has obtained the certificate from ORTHODOX VAAD HAKA SHRUT.