Agave - 'Honey Water'

Agave nectar comes from the Blue Agave plant in Mexico. It's very similar to a cactus, but is called a Dragon Lily. While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water."

The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks.

Agave nectar (sometimes called agave syrup) is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the familiar Aloe Vera.

If you have blood sugar issues, or want to avoid issues in the future or just want to live a healthier lifestyle agave nectar is a friend. Blue agave contains healthy bacteria in the form of inulins which are naturally occurring oligosaccharides that are healthy for your digestive system.

It's true that volcanic agave nectar contains close to the same calories per tablespoon as sugar (45) but because it is so sweet to your palate, you can use less. In fact, you can use about 1/3 cup of agave nectar to each cup of sugar thus reducing your caloric intake.

Because agave breaks down fats easier it improves the functioning of the gall bladder. It also helps remove the blockages in arteries associated with high cholesterol levels.

I use a swirl of this syrup on my homemade yogurt in the morning or evening. A colorful, long, shallow dish filled with yogurt drizzled with a long twist of agave (instead of the traditional honey) gives your guests the feel of Greece or Italy. Simple! This southwestern nectar is perfect on hot cereal and in tea. Sometimes a drop is squirted onto my fingertip for a taste of sweet when a sweet tooth complains. I also use it instead of brown sugar to sweeten my homemade granola before I bake it. I've used it in bread baking, replacing honey and molasses, and in other baked goods.

I love it! And it's good for me.

Agave. A beautiful food.