Forms: Raw syrup, light syrup (less heating, more filtering), and dark syrup (less filtering, leading to a richer maple taste)
Uses: Sweetening tea, coffee, and smoothies, making ice cream, and baking. When baking, be sure to modify the amount of oil you use (because of agave's liquid form) and use 2/3 cup agave per 1 cup sugar.
Glycemic Index: 15
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