1.  Agave is 1.4 times sweeter than refined sugar.

2.  Its low Glycemic Index means it is less disruptive to blood sugar levels.  In other words, it does not create a "sugar rush."

3.  Agave syrup is produced in two different grades, varying in flavor and color.

The lighter grades of agave nectar are flavor neutral, enhancing the flavors of coffee, tea, fruit beverages, baked goods, fresh fruits, fruit smoothies, salad dressings, jams and jellies, ice cream, yogurts, and various prepared foods without altering their flavor. This is in marked contrast with bee honey, maple syrup, and certain other natural sugar substitutes that do alter the flavor of the products which they sweeten.

The amber and dark grades of the Agave syrup offer the delicate flavor of agave with increasing intensity. The amber grade is much like honey and delicious in tea, suitable to sweeten a wide variety of foods, dry and hot cereals, pancakes, waffles, baked goods, protein drinks and sauces. Heavier sauces such as bbq, spaghetti, stews and meat glaze may be enhanced by the darker grades of Agave which deliver the full, rich and complex flavors distinctive to Agave.

Agave syrup is easy to handle. Because of its low viscosity, Agave syrup is easy to handle in an industrial setting and pours easily as a tabletop sweetener. If stored at room temperature, it will not harden in the bottle and pours easily.

Agave is a moisture retainer. It increases the water retention properties of food. In baked goods, Agave syrup produces freshness due to its hygroscopic properties, which act as humidifying agents thereby increasing the shelf life of such products.

Our Agave syrup is certified organic. The Agave crops used in producing Agave syrup are agrochemicals free. Growers that supply the raw material use only natural fertilizers and employ agricultural practices that meet organic certification standards.

Agave Syrup is KOSHER PAREVE it has obtained the certificate from Scrol K.