Agave syrupA Complete Guide
Agave syrup (also called
agave nectar) is a sweetener commercially produced in Mexico, from several species of
agave, including
Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties.Agave syrup is sweeter than honey, though less viscous.
Agave syrup is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco.
Production
Agave Salmiana:
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.
Blue Agave:
Organic Blue Agave nectars are species-specific, made exclusively from Central Mexico's renowned Blue Agave plant. Blue agave shapes its native landscape, adding color and character to thousands of acres of Jaliscos subtropical region.
Blue agave (Agave tequilana var. Weber), a member of the Amaryllis family, is a slow-growing plant that spreads runners from a 'mother' plant. The runners are then harvested and replanted; some are cultivated for
blue agave nectar (or tequila), while others become new mother plants. Grown to USDA Organic Standards, the
agave is cultivated and processed without chemicals or genetic modification.
After growing for 5 to 7 years, a mature
blue agave stands several feet tall and its carbohydrates are concentrated in the plant's core. The
blue agaves treasure is held in the pina (so called because it resembles a pineapple after the leaves have been trimmed away). Wax in the
blue agaves long leaves gives the species its bluish color.
Farmers hand-cut the blue agave with a simple razor-sharp blade. (A skilled farmer can cut and trim a 100- pound blue agave pina in less than 5 minutes.) The field trimmings are left behind to restore the soil and reduce erosion.
The fibrous
blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.
Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the
Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectars flavor and color. The
Light Blue Agave is simply more filtered than its Raw-Amber counterpart.
* It's purely coincidental that
Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave's liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.
Composition
Agave syrup consists primarily fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of
agave syrup to another. There is some concern about the health effects of fructose, since
Agave has a fructose content much higher than high-fructose corn syrup. Due to its fructose content and the fact that the glycemic index only measures glucose levels, agave syrup is notable in that its glycemic index and glycemic load are lower than many other natural sweeteners on the market.
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. This is significant because limiting glucose consumption is a vital concern for many people. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey and ranges in color from light to dark depending on the degree of processing. The syrup naturally contains quantities of Iron, Calcium, Potassium & Magnesium which contribute to the resulting color. There is a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold).
Culinary use
*
Agave syrup may be substituted for sugar in recipes.
* Use 1/3 cup of agave syrup for every 1 cup of sugar in the original recipe.
* The quantity of liquids in the original recipe must be reduced due to the moisture included in the syrup.
* Some chefs also reduce the oven temperature by 25°F in recipes requiring baking.
* Vegans in particular commonly use agave syrup to replace honey in recipes. It is also a very effective sweetener for cold beverages such as iced tea as, unlike sugar and honey, it dissolves readily in cold liquids.
Varieties
Agave nectars are sold in light, amber, dark, and raw varieties.
Light agave nectar has a mild, almost neutral flavor, and is a great choice for use in delicate tasting deserts, baked goods, sauces, and beverages.
Amber agave nectar has a medium-intensity caramel flavor, and is suitable for many desserts, as well as sauces and savory dishes. It is an excellent "straight out of the bottle" syrup.
Dark agave nectar has stronger caramel notes, and imparts a delicious and distinct flavor to many desserts. It's best used in poultry, meat, and seafood dishes, and is wonderful as a topping for pancakes and waffles.
Raw agave nectar also has a mild, neutral taste. It is produced at temperatures below 118°F to protect the natural enzymes, so this variety is a perfect sweetener for raw foodists and the health conscious.
