Agave nectar is gaining popularity as a greener, healthier alternative to sugar. The syrup’s glycemic index and glycemic load are much lower than that of white sugar, and therefore does not produce the same “sugar spike”, when the insulin levels in the body sharply increases then drops, as sugar. Although processed similarly to honey, as well as close in flavor, agave syrup is thinner in consistency than honey and will not crystallize. Nutritionally, agave nectar carries vitamins B and C as well as protein, and the nectar of some plants are used medicinally by natural medicine practitioners.

Over 200 varieties of the agave plants, known collectively as “Century plants” or “Maguey”, date as far back as Pre-Columbian times in the South American Regions surrounding Peru. Agave has been used historically to make sweet, intoxicating beverages such as the Aztecan pulque, and the Mayan balche. The Blue Agave is used today to make tequila! Agave nectar has been used for centuries to sweeten drinking chocolate and other foods. Agave nectar is made from a blend of several varieties of agave plants. The nectar may be extracted directly from the core, or the leaves my undergo heat processing to draw out the syrup.