Also known as agave nectar this comes from a cactus-like plant that is native to Mexico. It is very sweet, but with a mild flavour, and is used by many as an alternative to sugar, honey or other types of sweetener. It is particularly useful for vegans looking for an alternative to sugar, who are unable to eat honey.
The syrup is made by cutting the leaves off the agave plant then the juice is extracted from the core of the plant.
The syrup has a much lower glycaemic index than normal table sugar and is thought to produce less of a sugar swing. It mixes easily for drinks and baking.
When baking with agave syrup, it is recommended that you use just two-thirds of the usual quantity that you would have used of sugar. You should also slightly reduce the cooking temperature of the oven, and slightly increase the cooking time
Organic Agave Syrup
Agave syrup has a low glycaemic index (31) making it suitable for diabetics, but only under direction from a Physician. 70-75% Fructose, 20-26.5% Dextrose
|Typical Values Per 100g|
|of which sugars (g)||76|
|of which saturates (g)||0|
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