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Organic Blue Agave nectars are honey-like syrups with a low glycemic index. They sweeten naturally without spiking blood sugar and are appropriate for many on restricted diets and/or monitoring their blood sugar levels. These golden nectars are simply delicious. They brighten flavors without overpowering them.
Agave syrups are made from Mexico’s Blue Agave. In fact, blue agave is—by law—the only agave used in tequila. They are fructose syrups and so have a low glycemic index of 39. (The glycemic index is determined by the blue agave's fructose. Different types of agave have different fructose chains and subsequently different glycemic indices. Traditional sugar, or sucrose, has a GI of approximately 68.) Agave nectars are 25% sweeter than sugar and dissolve quickly--so less really is more! Agaves are available in light and raw nectars: organic blue agave enhances food’s natural flavors, while the organic raw blue agave, processed below 118 degrees F to protect the agave’s natural enzymes, adds rich flavor and subtle sweetness. Agave is gluten-free and vegan appropriate; it's the perfect vegan “honey.”
Today, as in the past, blue agave fields shape Jalisco, Mexico’s landscape, adding color and character to thousands of acres. “Agave” is derived from the Greek agavos meaning “illustrious,” but those who tend the plant call blue agave “chino azul,” “Weber azul” or simply “azul.” (Its Latin name is Agave tequilana var. Weber.) It is one of 13 agave species prehistorically domesticated by the people of Central Mexico. It has been used for food, beverage, medicines, fiber and shelter.
Agaves are harvested when they reach 7 to 10 years old, stand 6 to 8 feet tall and their sugar is at its peak. The blue agave’s nectar is held in the pina (so called because after the leaves have been trimmed away it resembles a pineapple). The juice is pressed from the pinas and the aguamiel, or honey water, is collected and cleaned. A gentle, enzymatic process transforms the amber liquid into an organic, unrefined syrup that can sweeten baked goods, fresh fruits and smoothies and brighten salad dressings and savory sauces.
Wholesome Sweeteners believes (and those who know agree) that the premium blue agave makes the very best agave nectar. It is the only ingredient in Wholesome’s blue agave nectars. (A mix of agave species is often used in agave syrup production.) Our Organic Blue Agave is a sweet, mild nectar delightful on fresh fruit, beverages and general-table-top use. It’s also great for baking healthy, sugar-free treats or making savory sauces. Wholesome’s Organic Raw Blue Agave is specially produced at temperatures below 118 degrees F to protect the agave’s natural plant enzymes while delivering a full, natural flavor. Try it on cereal or stirred into iced tea or lemonade.
Eco-note: In keeping with Wholesome Sweeteners’ mission and values, the pinas’ fibrous remnants, called bagazo, are recycled near the agave mills and used as livestock feed, fuel and furniture stuffing and to make bricks.
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Agave seedlings are trimmed before they are replanted. When mature, the pina--which fits so neatly in the farmer's hand--may weigh as much as 70 pounds.
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Mature blue agave fields. | | 
