Preferred by chefs. Smooth and tasty, highest in fructose.

The agave (uh-gah-vay) plant has been long been cultivated in hilly, semi-arid soils of Mexico. Its fleshy leaves cover the pineapple-shaped heart of the plant. This is where the sweet sticky juice is contained. It is best known for its use in making tequila.

Our organic agave nectar has never been heated or exposed to temperatures higher than normal desert temperatures where cactus grow (120 degrees Farenheit and lower). Other manufacturers heat it up to 160 degrees or better and some can be boiled. Cooking raw agave can give it a darker color and may increase the fructose content. Our raw agave syrup or nectar is in its natural form and consists of about 93% fruit sugar and contains no sucrose.

In recipes use about 25% less of this raw agave nectar than you would other sweeteners also reduce the liquid in the recipe by as much as 1/3. The glycemic index of agave nectar is low. As a food exchange, a 1 teaspoon serving of raw organic agave nectar equals a free food. 2 servings or 2 teaspoons equals 1/2 carbohydrate exchange. Agave's glycemic index of 11. Potentially suitable for diabetics provided they monitor their carbohydrate intake.

Net Wt.: 184 oz (128 fl oz), Serving size 1 Tbs, calories 20