Agave nectar is a pure sweetener made from the natural juice (aguamiel) of the agave salmiana plant.
Madhava's Agave Nectar comes from the high desert region of Central Mexico, the Cardonal Valley, where the plants are naturally found in abundance. Blue agave is found in Jalisco, south of Guadalajara. Madhava's Agave is 100% pure, no additives of any kind. Ingredients: 100% pure organic agave nectar.
No allergens have been identified in agave nectar. Agave is gluten, tree nut, peanut and dairy free.
What is the difference between light, amber, and raw agave nectar?
The difference is due to the filtration of salts and minerals in the production, which is controlled to produce a consistent product. Of equal sweetness, the light is neutral flavored while the amber has a mild, maple like flavor. Raw has a sweet neutral flavor and is produced at low a temperature not exceeding 113 degrees F.
How is Madhava's Agave Nectar made?
Aguamiel is much like flower nectar. Our agave nectar is made in a way similar to the way a bee makes honey. When the bee carries flower nectar back to the hive, an enzyme from its stomach begins to convert the complex sugars into the simple sugars which compose honey. For the agave, an organic, vegan enzyme is introduced to the aguamiel for the same purpose. Because both flower nectar and aguamiel are about 50% water, the excess must be removed. Bees fan the honey to evaporate the water. The water in agave nectar is evaporated in a vacuum vessel.
At what temperatures is it produced?
Our agave is heated to approximately 140 degrees F in its production during the water evaporation process. Our Raw agave however is produced at low temperatures not exceeding 113 F, with extended time and a vacuum to evaporate the excess water.
Is your agave nectar organic?
Yes, the fields and facilities are USDA certified organic by BioAgriCert, a European certification agency. Our product also holds certification for the European Union, Swiss, and Japanese markets.
What is the Glycemic Index of Madhava's Agave?
Glycemic Index (GI) is a measure of a foods impact on blood sugar. It indicates the level of glucose in a food. Madhava's Agave nectar measures in the range of 32. In comparison, Honey is 58 and table sugar measures about 64.
Glycemic load is a more useful guide for diabetics however, as it includes a factor for the amount of a food consumed. Because a small amount of agave typically used, its glycemic load value is very low-7.36 per tablespoon, 2.45 per teaspoon.
