Agave nectar is harvested by removing the core of the agave plant, known as the "piña." The piñas are then crushed or pressed to extract the sugary juice, which is then filtered and heated to produce the syrup. This process can vary slightly depending on the specific method used by the producer.
this is from Madhava Agave Nectar's website. A brand of Agave that I just purchased from Whole FoodsDoes agave require refrigeration once opened?No, Agave is best kept at room temperature, and is good for at least 12 months once opened.http://www.madhavasagave.com/FAQ.aspx
Agave syrup is made from several species of agave that includes Agave tequilana and Agave salmiana. These species can be found in Mexico and South Africa.
there is a web call agaveazul.net that have images of agave azul, blue agave.
Agave is sugar. Sugar is a good fertilizer. So it will be good for many plants that need a lot of feeding.
Agave nectar is a good substitute for honey in recipes as a sweetener. It has a similar sweetness level and can be used in equal amounts as honey in most recipes.
No, agave wine is not the same as tequila. Agave wine is made from the fermented sap of the agave plant, while tequila is a distilled alcoholic beverage made specifically from the blue agave plant in Mexico.
[This question was split off from the question "How do you make tequila?"]I tried finding tequila extract--there weren't any distributors in US I surfed the internet trying to find tequila extract/flavorings and really couldn't find a distributor but everyone recommended boiling "old gold" type tequila till the alcohol was gone -- tada! tequila extract -- or using the agave products on the market-- so that made me think--maybe you can get close to the (pardon the pun) SPIRIT of tequila by trying to use agave syrup in the same way honey is used in a fermentation process---I have to admit--I'm not sure how to make tequila.
Tequila and Agave Nectar
Cristina Agave is 157 cm.
Agave lechuguilla was created in 1859.
Agave phillipsiana was created in 2001.