Agave (ah-gah-vay) nectar is made from the juice of the succulent agave plant, a relative of the cactus that is native to Mexico. It is the same plant that is used to make tequila and mezcal.
The juice of the agave plant is reduced to a syrup and used as a sugar substitute in baked goods, candies, drinks, desserts or anything that needs a hit of natural sweetness.
Its claim to fame is that it has a much lower glycemic index than other sweeteners, such as sugar. A lower glycemic index means that it does not cause the body's blood sugar to rise as fast, or as high after eating -- which makes it suitable for diabetics, dieters and anyone concerned about their sugar intake.
What's the difference between tequila and mezcal?
What's the difference between tequila and mezcal?
Both tequila and mezcal are made from the distilled juice of the agave plant.
Tequila, however, is made from the blue agave plant, and mezcal may be made from any variety of the agave family. While tequila may only be produced in the state of Jalisco, mezcal can be produced anywhere in Mexico.
The flavor of tequila is often described as more refined and less smoky than the flavor of mezcal. Both spirits come in the aged varieties añejo and reposado, but only mezcal includes a maguey larva -- the infamous tequila worm -- in the bottle. Contrary to urban legend, the "worm" does not cause hallucinations when eaten, and is even a popular ingredient in tacos.
Related article: What is tequila? (Cookthink)
