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.
Now, due to increasing awareness of agave nectar’s many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.
Whether used for sweetening an iced tea or as a vegan alternative to honey, agave syrup(also known as agave nectar), is popular on account of its extreme sweetness (about one and a half times as sweet as table sugar)and its thin consistency, making it very soluble. It is also associated with various health benefits.