Agave Syrup Organic

How do you replace sugar with agave syrup?

Kazidomi gives a simple equivalence: 250 ml of agave syrup corresponds to 350 g of white sugar. As it is a liquid, the other liquids in the recipe need reducing slightly. The squeeze bottle lets you pour straight into a batter, a tea or a yoghurt.

Why are some agave syrups darker?

The colour depends on how long the syrup is heated: a dark syrup has caramelised further, a pale one has been heated for less time. The Kazidomi syrup accordingly has a lightly caramelised flavour. The shade points to a stage in the making, not to a fault.

Agave syrup or maple syrup?

The Kazidomi agave syrup is neutral and runny, with a discreet caramelised note: it disappears into a drink or a batter without marking the taste. Maple syrup has a distinctly woodier flavour that asserts itself, on pancakes or in a homemade granola.

Where does this syrup come from?

From Mexico, where the agave is grown. The 250 ml Kazidomi bottle contains nothing but organic agave syrup, with no additive, no flavouring and no other sugar added. The sap of the plant is heated until it reaches the syrupy consistency of the finished product.

How is it stored?

Somewhere cool and dry, with the bottle closed firmly. The Kazidomi syrup needs no refrigeration: cold thickens it and makes it hard to squeeze out. It stays very sweet, at 80 g of sugars per 100 g of syrup, and is therefore used with a measure of restraint.