Dark agave syrup 250 ml/350 g BIO MAYA GOLD

Agave syrup is a natural Mexican fructose-based sweetener. The agave plant has been a traditional part of the diet of the American Southwest and Mexico for centuries; native Mexicans call agave juice “honey water” and call it the “Mexican tree of life and abundance.” The leaves were once used to make paper, and the sharp thorns were used to make sewing needles. The ancient Aztecs considered the agave plant sacred and believed that the sap that flowed from the leaves and roots of the plant cleansed the body and soul. The Spanish conquistadors then used the plant in their own way: they fermented the sweet agave juice to make tequila. Agave syrup is actually the concentrated juice of the agave plant. Raw agave juice is regularly harvested from cacti that grow wild in central Mexico. This is usually the work of native Indians. First, the pineapple-like top of the plant is cut off and the center is hollowed out. A stone is placed on the cavity. The cactus releases juice, which is collected in the hollowed-out center for several days. The milky juice is then collected from each plant separately. This juice has a high content of polyfructose or inulin, which is converted into the simple sugar fructose by gently thickening the juice without the use of any chemicals.

VOLUME: 250 ml (= 350 g)< br /> COUNTRY OF ORIGIN: Mexico
INGREDIENTS: 100% concentrated organic agave juice
USES: Agave syrup is a delicious and versatile sweetener. It is a great addition to honey, maple syrup and other natural sweeteners. It has a lower viscosity than honey, which makes it easier to mix with foods. The pleasant taste (slightly reminiscent of maple syrup) will enhance the original taste of the food. You can use the syrup in fruit salads, yogurts, muesli and crisps, pancakes and fritters, to sweeten tea or coffee, lemonades and fruit drinks. It is suitable for salad dressings, marinades and grill mixes. It is an excellent sweetener for herbal teas (compared to white sugar). Agave syrup can be used to replace white sugar in practically any dish. In the recipe, replace the required amount of sugar with three-quarters of the amount of syrup and reduce the amount of liquids proportionally, just like when using honey. In baked goods, its ability to bind moisture and prevent pastries from drying out will stand out. Agave syrup also has a long shelf life; you can store it for up to 3 years and unsweetened. 1302 kJ/310 kcal Fats < 0.5 g of which saturated fatty acids 0 g Carbohydrates 78 g of which sugars 76.4 g< /td> Proteins < 1 g Salt < 0.1 g

NAME AND STORAGE: Dark agave syrup.

DE-ÖKO-006
Agricultural production Mexico