Agave nectar is produced in the Mexican States of Jalisco, Michoacán, Guanajuato and Tamaulipas. According to Mexican laws pertaining to certificate of origin, most is produced in Jalisco.
Culinary use
Agave nectar is 1.4 to 1.6 times sweeter than sugar. Agave nectar is often substituted for sugar or honey in recipes. Agave is commonly used as a Vegan alternative to honey in cooking. Because it dissolves quickly, it can be used as a sweetener for cold beverages such as iced tea.
Agave nectars are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used "straight out of the bottle" as a topping for pancakes and waffles. Raw agave nectar also has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, so this variety is an appropriate sweetener for raw foodists.
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