Agave is a plant that is special in that it withers right after it blooms, but you can wait up to 40 years for it to bloom. This plant originates from the desert, so as such it is resistant to large temperature differences and extreme heat. In addition to being famous for making tequila, it is an excellent raw material for making different types of flour and artificial sweeteners.
Agave is a stimulating plant from the lily familyalthough due to its appearance it was considered to be a member of the cactus family until recently. This plant can have up to seven meters high, naked stem growing from a rosette of leaves, on the top of which a huge flower blooms. metlica with many flowers. About one meter long, juicy, fleshy leaves, which form a so-called rosette near the ground, are pointed at the top, and sharp and very pointed spines along the edges.
It’s blooming only after 100 yearsand when it blooms and bears fruit, it immediately withers. The leaves are used, either fresh, or the juice squeezed from the leaves, or the leaves dried and ground into powder. It is best to use the leaves a little before that the plant bloomsor while it is in full bloombecause then the most active substances are accumulated in it, and they change their properties as soon as the plant blooms, because then it withers.
Agave’s homeland is Mexico, from where it was brought to Europe in 1561, and it is spread throughout the Mediterranean, so today we can find it here as well. Latin agave has become home in our area names American agava.
Some types of agave, like Agava Sisalanagive a shiny white fiber, and from some species, such as blue agave (Agave tequilana), sweet juice is obtained. It can be drunk immediately or it is turned into a pulque drink by alcoholic fermentation – the national drink in Mexico with about five percent alcohol. It is obtained by distillation famous tequila brandy.
Agave syrup or nectar is obtained from the stem of this plant and is used as a natural sweetener. It is called iaguamiel (honey water), because it has a mild taste and light color. It is thinner than honey, but it is sweeter, so when cooking it should be thickened even less than honey.
The ancient Aztecs used agave syrup mixture and salts for healing wounds, but also as a salve for skin infections. And modern medicine has confirmed the advantage of agave syrup in the fight against pyogenic (purulent) and intestinal bacteria.
Agave nectar is obtained from agave istov. Leaves aged between 7 and 14 years are cut. When the juice is obtained from them, the leaves are dried and ground into powder. The resulting juice is filtered, and then heated at low temperatures in order to isolated polysaccharides from ordinary sugars.
The main polysaccharide contained in agave nectar is inulin, which is mainly consists of fructose. The filtered juice varies from light to dark yellow, depending on the processing method. The core of the agave leaf is rich in saccharin and is very tasty when baked.
The seeds are used for obtaining flour which can be used to make pasta for soups or, if mixed with wheat or oat flour, bake bread.
Aloe vera: How to grow it in a pot
Agave – medicinal properties
Agave root is a diuretic, but it is also useful in the treatment of dental diseases. Due to its low glycemic index, agave syrup has almost no effect on blood sugar levels. Therefore, it is ideal for diabetics and people hypersensitive to sugar. The glycemic index is a measure that shows us at what speed and intensity increases the level of glucose in the blood after consuming certain foods.
For comparison, the glycemic index of agave syrup is 27, honey is 83, and white sugar is 137. However, a lower glycemic index does not mean less sweetness: agave is 1.4 to 1.6 times sweeter than regular sugar, and is also higher in calories than glucose.
In addition to a low glycemic index, agave syrup has a number of other benefits positive effects on health. Agave contains saponins and fructans. Saponins have anti-inflammatory properties and strengthen the immune system, helping to fight bacteria.
Fructans are useful in diabetes and reduce the level harmful intestinal bacteriahelp with constipation and reduce the risk of colon cancer. Fructans also increase the absorption of minerals such as calcium and magnesium, scientists from the National Polytechnic Institute in Guanajuato, Mexico, confirmed.
A fairly high level of calcium, together with magnesium and vitamin D, reduces it risk of osteoporosis and other diseases related to bone health. Agave also contains inulin, a type of fructan attributed to a number of positive effects on human health. Studies show that inulin suitable for losing extra pounds due to its low glycemic index, causing a feeling of satiety.
Inulin is associated with by reducing cholesterol levels and risk for several types of cancer. Agave syrup also contains fibers that support the work of the digestive system, so it contains many trace elements, such as calcium, iron and vitamins B and C. Agave syrup does not contain starch, so this sweetener is suitable for people on a gluten-free diet.
How to make a natural sweetener
Agave is delicious and easy to use. Compared to honey and other organic syrups, agave nectar is mild and dissolves easily. Agave is an ideal sweetener for those who want meals sweeten with an organic product. When buying agave syrup, make sure you’re buying organic and that it’s nectar from the agave leaf, not the root.
Pay attention to the fact that you are buying a product that not processed at high temperatures. Such syrup usually has a darker color and a more intense smell. You can use agave syrup to prepare cakes, puddings, pastries, marinades, fruit and milk drinks, compote, jam and even for fruit and vegetable salads.
It goes particularly well with sesame, which is why it is great for preparing pastries with these seeds. Since agave syrup is 1.4 to 1.6 times sweeter than sugar, it should be used in slightly smaller amounts.
Author: Šefik Rošić, herbalist and beekeeper
The text was originally published in Agro Planeta magazine
Source: www.agromedia.rs
