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The lighter syrups undergo less heating and a more thorough filtration to produce a more mildly flavored product that is neutral enough to be used in many culinary applications. The darker syrups are filtered less, and the solids left in the syrup make for a stronger nectar with a flavor sometimes compared to maple syrup.<br><br><a href="http://www.allaboutagave.com/" target="_blank">http://www.allaboutagave.com/</a>
 

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Mmmm. Agave nectar. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>beanstew</strong> <a href="/forum/post/2860986"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Mmmm. Agave nectar. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"></div>
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Yes, yes. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> I've also seen hazelnut and vanilla flavored agave nectar. I'm guessing it's for coffee/baking?
 

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I haven't seen the flavoured types. I like the dark variety on breakfast cereals.
 

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It's really just thicker and has a stronger flavor. I use them interchangeably in recipes without noticing.
 

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Agave with earth balance on toast = heaven.
 

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The lighter is more like light maple syrup to me, the dark like a light molasses.<br>
I would use either. I found I prefer the light, after buying a big bottle of dark on sale
 
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