Extracted from the pineapple-shaped core of the agave, a cactuslike plant, the agave was traditionally cultivated in the hills of Mexico. The ancients considered the agave to be a sacred plant with properties to purify the body and soul. The Spaniards, who apparently had their own ideas with regard to self-purification, took this same juice, fermented it, and created what we now call tequila.
Agave syrup, or nectar (it’s the same thing), is 90 percent fruit sugar and has a consistency similar to that of honey. Sweeter than sugar, less is needed for any recipe – ¾ cups agave nectar is equal to 1 cup of sugar. Be sure to reduce the liquid in recipes by almost one-half when using agave in place of sugar.
