Agave nectar is also known as agave syrup. It is produced in Mexico from several species of the plant, most commonly blue agave. This plant is related to the yucca and is native to Mexico. The agave flowers, leaves, stalks and sap are all edible. In fact, the sap can be fermented and distilled to produce tequila.

The core of the agave is called the piña and is used to make the nectar. The leaves are removed and a hole is made in the core in order to siphon out the juice. Once the piña stop