Agave has been cultivated for its nectar since 1239 by the Aztecs who extracted it from the Mexican Agave cactus. It has been used since ancient times to create "pulque," an alcoholic beverage. It did not become a popular modern sweetener, however, until the 1990s.

As the Aztecs were the original cultivators of agave, it became a major aspect of Mexican culture. Natives of the northern Valley of Mexico use the fibers, juice, leaves and roots for medicine, treating ailments from backaches to abdominal pain. 

Mexican priests also use the thorns of the agave plant in ceremonies and the fermented juice of the plant to communicate with their gods.

By the 16th century, individuals like the Franciscan friar Torbio de Benavente began to write about the curative powers of agave sap. The rest, as they say, is history.

Agave nectar tends to resemble honey in color, which ranges from pale to dark amber, but it is less viscous and easier to dissolve in liquids. The taste of the nectar is 25% sweeter than sugar. The darker the agave nectar, the more robust the flavor.

An agave plant can produce anywhere from 5-8 liters of sap a day, and has a 15-year lifespan. To collect the nectar, the core of the matured plant is opened and cleared of its sap, or aguamiel. The agave syrup is produced through the harvest and processing of the entire agave plant.

Select any recipe you enjoy that calls for granulated sugar. Your first step will be to reduce the oven temperature by 25°F.

Replace the sugar with agave nectar or syrup using a 1:1 ratio.

Since you are replacing a dry ingredient for a wet one, you will need to add a thickening agent. If your recipe calls for flour or cornstarch, add an additional 1/4 cup to the recipe. You will also need to reduce the other liquids the recipe requires by 1/3.

Make sure to add extra oil or butter to your baking pans when greasing them as agave tends to stick to pans more than baked goods with refined sugar.

Complete the recipe otherwise as stated and enjoy the finished product.

Baking with agave nectar will make your baked goods lighter and fluffier as the ingredient promotes rise.

Not only can you cook with agave nectar, but it is a great sweetener to use on pancakes or waffles, frozen desserts, to add to smoothies, cereals, or even coffee and tea.

For beverages like lemonade or iced tea, use 1/2 to 2/3 cup of agave syrup for every cup of sugar. This will save you 180-300 calories per cup.

For sauces and salad dressings, use 1/2 cup of agave syrup for every cup of sugar. This will save you 330 calories per cup.

For baking cakes and cookies, use 2/3 of agave syrup for every cup of sugar. This will save you 180 calories per cup.

For the canning of fruits and jams, use 1/2 cup of agave syrup for every cup of sugar. This will save you 330 calories per cup.

Agave nectar is among the natural sweeteners the FDA has recognized as being generally safe for consumption, according to Mayo Clinic.c Being low on the glycemic index, agave nectar is great for diabetics as it does not cause insulin levels to spike and crash. Agave nectar is also a rich source of vitamins B and C. 

In 1 tbsp of agave nectar, you will find:

• Calories: 60
  
• Net Carbohydrates: 16g
  
• Sugar: 15g
  
• Dietary Fiber: 1g
  
• Glycemic Index: 30