Agave powder, from blue agave. A dry, free-flowing sweetener that dissolves cleanly — useful anywhere a syrup would be inconvenient.
It is sweeter than sugar, so use less
Agave is roughly one and a half times as sweet as cane sugar. In practice that means using about two-thirds as much and adjusting from there. Measuring it spoon for spoon against a sugar recipe will make the result noticeably sweeter than you intended.
This is the opposite problem to our chicory root syrup, which is less sweet than sugar. Worth knowing if you use both.
What it tastes like
Clean and mild, with a faint caramel note and none of the vegetal edge agave syrup sometimes has. Because it is a powder rather than a syrup, it does not add moisture — which makes it far easier to substitute into baking than any liquid sweetener.
How to use it
-
Coffee and tea — dissolves without stirring for a minute
-
Baking — a genuine dry-for-dry swap, unlike a syrup. Start at two-thirds the sugar
-
Smoothies and shakes — no grit
-
Dry rubs and spice blends — where a syrup would clump everything together
-
Dusting — over pastries and fruit
Ingredients and label
Blue agave. The full nutrition panel and ingredient statement are printed on the bag.
Certifications
Non-GMO · Kosher · Vegan · Dairy Free · Gluten Free
Common questions
Is it certified organic?
No. We are not USDA organic certified and we do not use the word. If you find an older listing that says otherwise, it is out of date.
How does it differ from agave syrup?
Form. The powder adds no moisture, so it behaves like sugar in a recipe rather than like a syrup. That makes it far more forgiving to substitute.
Does it dissolve in cold drinks?
Yes, with a stir. Better than granulated sugar, not as instant as a syrup.
How much do I use instead of sugar?
Start at two-thirds by volume and taste. Agave is sweeter, so less goes further.
No one is perfect. Just have good balance.
