Agave Nectar FAQ
Agave Nectar / Agave Syrup Frequently Asked Questions
- Is Agave Syrup the same thing as Agave Nectar?
- Yes, Agave Nectar is another name used for agave syrup.
- What other names are used for this product?
- As far as we know this product is called in other countries:
- Jarabe de Agave Orgánico (Mexico)
- Miel de Agave Orgánico (Mexico)
- Sirope de Agave Ecológico (Spain)
- Agave Nectar (US)
- Agave Syrup (US, Australia)
- What is the maximum temperature at which agave syrup is
processed?
- This temperature varies with each brand. Mareai Agave Syrup
is heated at a maximum temperature of 46 degrees Celsius. It is
thus considered RAW food.
- What is the GI of agave syrup?
- The GI or Glycemic Index of agave syrup depends on the
fructuose content. Standard syrup contains between 70% and 90%
of fructuose. Agave syrup has a GI between 11 and 19. Sugar has
a GI of 68. Golden syrup 63. More information found at the
Official Page of the
Glycemic Index.
- What is the difference between dark and light agave syrup?
- The only difference is the degree of filtration. Dark agave
syrup is is less filtrated so it has a richer, more fruity
taste. Light agave syrup is more neutral.
- Does all agave syrup come from the same type of agave?
- No. Some brands source from other species of agave, such as
Agave Salmiana. Blue Weber Agave is the only type of Agave
suited for the production of tequila because of its superior
taste. This uniqueness of taste is also found in the blue agave
syrup.
