Agave: ancient, exotic, natural. From the southern Mexican highlands we present to you International Organics' Energave Organic Agave Nectar. 100% USDA certified organic and a raw food, our Mexicatl Agave is grown and harvested the same way it has for millenia: naturally, depending only on the earth and hard work to provide its goodness.
Agave nectar is quickly gaining notoriety among health-conscious consumers for it's incredible properties as a sweetener. Three times sweeter than honey and with a very low glycemic index, Agave nectar is the perfect substitute for fructose corn syrup sweeteners, syrup and molasses, and sugar. Our 100% Organic Mexicatl Agave Nectar is wonderful as a sweetener in your teas and coffees, desserts, and baking. It works wonderfully in chilled drinks, dissolving instantly unlike honey or sugars.
It's so good, you might find yourself popping the top to dip your finger in for a taste. But you can feel good about it, it's great for you!
Agave has been cultivated for its many uses for thousands of years in the high, sandy soils of Jalisco state in Mexico. Agave can also be found in the southwestern U.S. and parts of South America. The Aztecs used the agave plant's nectar as a natural sweetener, the use we are most familiar with, in addition to a number of other uses. The agave's stems were used to make pens, nails and needles, as well as string to sew and make weavings. This beautiful plant was exported to Europe and Asia during the 18th century as a delightful ornamental plant, and can nowadays be found lining the streets in communities from Arizona to India. The agave is commonly is seen in 4 varieties: Agave americana, Agave angustifolia, Blue agave (also used to make tequila), and Agave attenuata.
Agave in Nature
The Agave plant thrives in its harsh desert climate, due to natural adaptations to conserve water and withstand the perpetual sun of the Mexican highlands.
Nearly every part of the agave plant has been made useful. People have found uses for the agave's flowers, stems, roots, and spines. Here are a few of the most common uses:
Each agave plant will produce several pounds of edible flowers during the summer. The leaves may be collected in winter and spring (when the plants are rich in sap) for eating.
The stalks, which are ready during the summer before the blossom, weigh several pounds each. When roasted they become sweet like molasses and are suitable for eating.
During the development of the inflorescence, there is a rush of sap to the base of the young flower stalk. This is used in Mexico and Mesoamerica in the production of the beverage pulque. The flower shoot is cut out, the sap is collected and subsequently fermented. By distilling this liquid, a spirit called mezcal is prepared; one of the most well-known forms of mezcal is tequila.
The leaf of the agave can be brewed into a tea to treat constipation and excess gas; raw agave leaf is also considered a diuretic.
The root of the agave can be brewed into a tea to treat arthritic joints.
Interestingly, when the stalks of the agave are dried, they can be used to make the wacky aboriginal musical instrument, the didgeridoo.
The agave plant was revered by the ancient Aztecs as a gift from the Gods, and for good reason. Agave has been a staple of traditional homeopathic medicine for a multitude of ailments, many of which modern medicine has validated. A mixture of agave nectar and salt has was used to cure wounds and skin infections in ancient Mexico and today has been proven to stop pus-producing wounds, including dangerous staph infections.
In today's diet, agave nectar is seen as a healthy, raw alternative to sugar, corn syrups, and artificial sweeteners. Because agave is almost 100% fructose, it has a low glycemic index, meaning it has lower impact on our blood sugar levels. This means that its chemical composition gives us the same sweet flavor without the unpleasant "sugar rush" that is associated with normal sugar or artificial corn syrup. Many diabetics have found agave to be a safe alternative to conventional sweeteners for exactly this reason.
One of the most exciting new findings about agave is the discovery that it contains fructans, a polymer of fructose molecules commonly found in asparagus, artichokes, leeks, green beans, and other vegetables. New research indicates that fructans might reduce the absorption of fat and cholesterol in the intestine. Inulin, the type of fructan found in agave, could actually help weight loss for these reasons.
Agave is a great alternative for health-conscious eaters, dieters, diabetics, and discriminating cooks looking for raw, pure ingredients.
