View Full Version : dark agave raw?
02-21-2006, 04:08 PM
the only agave that i can find that says it's raw is the lighter one, so i assumed that the darker one is heated. some here have said that it's just not filtered.
anyone done any research to find this out. if there is a raw dark agave, what is the brand and source to buy it?
thanks in advance!!
02-22-2006, 05:24 AM
Light agave is actually dark agave that's been further processed to remove larger particles that make it dark. So in a way the light agave is actully more refined! I really enjoy the flavour of dark agave, and it's widely available raw.
Not all agave is processed at low enough temperatures to be considered raw though - so look for a company that brands it as raw and is someone you trust.
02-22-2006, 05:41 AM
thanks sheryl. i imagine you get your dark agave from a local source in australia.
does anyone in the usa know of a source for dark agave that is labeled as raw?
the one at my hfs doesn't specify, and we all know what that usually means!
again, thanks and blessings to all!
02-22-2006, 08:46 AM
Alissa sells really raw agave on her site and this is the only source I would trust!
02-22-2006, 09:00 AM
thanks cinnamon! the agave that alissa sells IS wonderful -- i use it alot. but i'd also like to try some dark agave bc i hear it's more like molasses for when you want that more full-bodied flavor.
so ... still wondering if anyone has found truly raw DARK agave in the usa.
blessings to all!
02-22-2006, 01:34 PM
Just do a search online... you'll find lots of suppliers. Maybe Alissa will add it to her range too? I like the dark because it has more minerals in it. We use both - the dark is nice when you want extra flavour, the light when the aim is just to sweeten.
02-22-2006, 01:50 PM
boy do i feel silly. i googled it and found several sources right away -- sometimes the simplest solutions elude us!!
02-22-2006, 01:52 PM
I just purchased some "amber" agave nectar at Whole Foods for the same reason you are looking for it - I wish to replace the maple syrup in my recipes with a stronger flavor than the "light" version can provide. I have heard the same - that it is less filtered, but still raw. I sent an email to the Madhava company (same brand that Alissa sells) to see what they can tell me. If it's not raw, I'm taking it back. Hopefully they will repond soon and I will let you know what they tell me.
It is hard to know what is really raw and what is not. Some say that raw chocolate nibs are raw, and others say they are not really raw. I have heard similar conversations on olives, maple syrup and some "raw" honey. From now on, I am going to the source - the manufacturer. Hopefully I will find the raw truth this way.
Again, I'll get back to this thread when I have a response from them.
Stand by...I just checked my email and the rep sent me a phone number to call him. He said he would be happy to explain the entire process, but it was a lot to type out. I will get back soon with his answer...
OK - here' the skinny from the Madhava folks:
Their Amber Agave is not raw. Blue Agave is not raw (see below) - the Madhava rep told me it can't be because the plant has to be boiled in order to exract the nectar. Light-colored agave nectar is hand-harvested twice a day is then heated at very low temps and the moisture is vacuum extracted during this process. In order to produce the darker amber color, the nectar is heated at a higher temp to concentrate the color and flavor. It is not raw agave nectar unless is wears a green "raw" label on it - that is from the Madhava company.
There is another brand out there selling a similar product and I will try to contact them for additional info, but that is what they told me from Madhava. Hope this helps.
I just found a web site that sells "dark" organic Blue Agave nectar - not Madhava's brand. They state very clearly that it is indeed raw and carries with it a rich vanilla/caramel flavor. I have contacted them for more info - it is getting kind of late in the day and I may not hear back from them right away. I will let you know what I learn.
I am determined to get to the bottom of this! I am SO glad you posted this question. Thanks!
02-22-2006, 02:08 PM
When I talked to Madhava last year they only sold the light agave, and didn't see how it was possible to have dark (they just didn't know - but didn't think you could do it raw). I don't believe they are the actual producers of their agave though - it comes in from Mexico. I've seen on their site the agave they have in stock is darker (amber colour) so who knows!
Lady Green Jeans
02-22-2006, 02:17 PM
I asked my HFS to order in the darker, amber Agave Nectar. They advised me that it was not raw. I further checked on my own since I have heard that there was darker and raw available.
The information from Madhava's online rep (who spoke to Mahava and called me back)--the raw light nectar is heated to 110. The regular light (non-raw) and amber are both heated to 139.
I do not know if there are other companies out there that make the dark that is not heated at a high temp. According to the information from Madhavea, heating is what creates the darker color and caramelly flavor. Sure would like more information on this, too.
02-23-2006, 06:28 AM
so...does anyone know if the raw dark agave sold on the NFL site is REALLY raw? don't mean to question their integrity, but if it's cooking that turns it dark...
06-19-2006, 01:19 PM
I contacted Madhava about their Raw agave and received the following info:
"Thanks for your inquiry, I appreciate your interest in raw foods, glad you
are trying our Raw agave nectar. Yes, this agave has been produced at low
temps, 110-113 F especially for those interested in raw foods. I hope you enjoy it.
Ours comes from agave salmiana. This variety is "tapped" rather than
harvested. The tops of the large mature plants are removed and a bowl shaped cavity made. The plant secretes its juice into the cavity and it is removed by hand, twice daily. Excess moisture is removed and the monosacharride components of the agave nectar are produced by the introduction of an organic, vegan enzyme. The same process a bee uses to make honey, but without the bee!
The agave nectar is 100% pure, no additives of any kind. And, yes there are
enzymes present, but I don't have a list or analysis."
06-19-2006, 01:32 PM
that's wonderful, I love agave' nectar.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.