blue agave

A delicious liquid sweetener that is made from the nectar, or Aguamiel, of a succulent plant called the Agave. Agave is native to Mexico. Our agave nectar is made from the organically grown Agave azul or Blue Agave — a species that is known to produce the best quality agave nectar for sweetening.

Since agave nectar ranks as having a low glycemic index, it makes for a versatile and ideal sweetener. Low glycemic index foods are an important part of healthy diets as they help to keep energy levels balanced. In addition, agave nectar is a gluten-free product and it contains no allergens.  Our Agave Nectar is vegan friendly with no additives or preservatives.

Agave nectar is purified when it is heated. Depending upon the levels of heating, we are able to produce two varieties - Light Agave Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a pure sweetness that will not add any flavor when sweetening beverages or recipes. It is ideal for making “skinny” cocktails and mocktails. The Amber Agave Nectar gives a more caramel-like flavor to foods, perfect for sweetening breakfast foods like pancakes, oatmeal or cereal.

About Organic Blue Agave Nectar

Agave nectar is a delicious liquid sweetener that is made from the core of the Agave plant.
Taste and consistency: Amber Agave has a richer flavor and a slightly thicker consistency. Light Agave is heated less, resulting in a sweetener that does not add any flavor to your recipes. Amber Agave is processed a little longer to get the darker color and richer flavor. Similar to caramelizing sugar, when you first melt sugar it is clear, but as it caramelizes, it becomes darker and thicker.

Yes, but you will see better results in baked goods with a denser texture, such as brownies, muffins, heavier cakes and bar cookies. Agave nectar is a liquid sweetener and will sweeten baked goods just like sugar, but it does not have all the properties of sugar.

Baking and Cooking with Agave

The sweetness of either Organic Light or Amber Agave Nectar lends itself perfectly for baking and cooking recipes. Since agave nectar is a liquid, it will incorporate easily into favorite desserts. Follow the conversion below.

If there are no added liquids in the recipe, you can increase flour by 1/4 to 1/3 cup to absorb the extra liquid added by the agave nectar. Make sure any solid ingredients, like butter, are softened and that the agave nectar is at room temperature. Also, if the recipe is being sweetened by other ingredients, such as chocolate chips, you may want to use slightly less agave for those recipes. When adding agave to traditional baking recipes, first whip softened butter, then pour the agave in and mix. You would then follow with the eggs.

Since the properties of agave nectar are different from granulated sugar, some baked items may brown quicker. We recommend reducing the oven temperature by 25°F and increase baking time a few minutes. It is also important to note that cookie recipes using agave nectar will not bake crisp, as with sugar. They will have a different cake-like texture, but taste delicious!

Organic Agave Nectars are perfect for everyday cooking, such as making salad dressings and to liven up sauces. Because of how easily it mixes into cold beverages, agave nectar is also great for sweetening smoothies and summer drinks. For great sweetening ideas using Organic Agave Nectars try these delicious recipes, specifically formulated and developed in our test kitchens for foodservice needs.

For each cup of granulated sugar in your recipe, use 2/3 cup Light Agave Nectar and reduce the amount of other liquids by 1/4 to 1/3 cup. Use 2/3 cup Amber Agave to replace 1 cup light brown sugar and reduce other liquids by 1/4 cup to 1/3 cup.
For a 1 Tablespoon (21 g) Serving Size: Amount Per Serving: Calories 60, Total Fat 0g (0% DV), Sodium 0mg (0% DV), Total Carb 16g (6% DV), Sugars 16g, Protein 0g * Percent Daily Values (DV) are based on a 2,000 calorie diet.
Yes, but you may see slight differences in some of your finished baked goods. For example, cookies will have a more cake-like texture.
Light Agave can be used in desserts that are light in color. It is wonderful in vanilla cake, muffins and cheesecake. It is also the perfect everyday sweetener in beverages like coffee, iced and hot teas, over fruit and in smoothies or mixed drinks. See Agave Recipes for more ideas.

Amber Agave is rich in flavor so it's best to use in recipes that have a darker color, like chocolate cake, brownies and cookies. It is also great to use a blend of both Light and Dark Agave in desserts. Amber Agave is also ideal for pouring over pancakes, in oatmeal and for sauces and salad dressings. See Agave Recipes for more ideas.

No, because agave nectar is a liquid, it will not cream like sugar. To add agave nectar into a recipe, first whip softened butter, then pour the agave in and mix, you would then follow with the eggs.

With the exception of Agave Marshmallows, agave nectar will not work when making candy. Agave nectar will burn before it reaches the high temperatures needed for traditional candy. It is best to use granulated sugar for your candy recipes.

Yes, it comes from the Weber Blue Agave plant. Agave nectar can be made from various agave plants; however the Blue Agave plants are a species of the plant that produce premium nectar.
Agave nectar has a variable consistency that changes with temperature, similar to honey. Because the volume fluctuates with temperature changes, the most consistent way to measure agave nectar is by net weight. DFI Foodservice Organic Agave Nectar is available in the Domino® Sugar, C&H® Sugar, or Florida Crystals® brand. It is currently available in 23.5 oz. or 11.75 oz. net weight bottles. Keep in mind, these are not fluid ounces. There are 16 FL oz. in each 23.5 oz. bottle and 8 FL oz. in each 11.75 oz. bottle.
Yes, 2 years from the date it is packed. You can figure out the date that your specific agave nectar bottle was packed within the code date. The number will be printed down one side of the bottle.
It is a product of Mexico, meaning that the agave plants are grown in Mexico, but the agave nectar is processed in the USA.
Since we heat the agave nectar to pasteurize it, we cannot call it "raw". Heating is also an additional measure to promote consistency and quality.
We pasteurize our agave nectar products by heating them. Since it is an imported product, we opted to pasteurize as a measure of food safety and it gives our products a longer shelf life. Heating is also an additional measure to promote consistency and quality.
Agave has a slightly higher caloric count than sugar, but since you generally use less agave nectar to sweeten than you would sugar, you get equal or fewer calories.
"Glycemic Index" or "GI" is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. Our Organic Agave Nectar has a glycemic index in the low 20s. Low glycemic index foods help keep energy levels balanced and are a good part of a healthy diet.
Agave nectar is slightly sweeter than sugar, so you can use less of it to get the same sweet results.
Agave nectar has a lower glycemic index than traditional sugar. It is more slowly absorbed into the blood stream, releasing glucose more slowly. We recommend you consult your physician before adding this or any new product to your diet.
Yes, you can. Just replace the appropriate amount of Agave Nectar for the sugar. The jam or jelly will thicken as it cools.
Yes, agave nectar will function in jam or jelly recipes just as it would with sugar so it is perfectly fine to store in the refrigerator.
Yes, it will. Agave nectar works with canning the same way as it does with sugar.