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Agave (/ ə ˈ ɡ ɑː v i /; also UK: / ə ˈ ɡ eɪ v i /; [3] Anglo-Hispanic, also US: / ə ˈ ɡ ɑː v eɪ /) [4] is a genus of monocots native to the arid regions of the Americas.The genus is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves.
Agave tequilana, commonly called blue Weber agave (agave azul) or tequila agave, is an agave plant that is an important economic product of Jalisco state of Mexico ...
Blue-agave syrup is 1.4 to 1.6 times as sweet as sugar, [7] and may be substituted for sugar in recipes. Because it comes from a plant, it is widely utilized as an alternative to honey for those following a vegan lifestyle, [8] and is often added to some breakfast cereals as a binding agent. [9]
Chef David Guerrero's new Houston restaurant has brought reviewers to their knees. One "broke some kind of social norm" to slurp up the last juices of his signature ceviche. Another claimed that ...
Agave angustifolia (espadín) The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family (formerly included in the now defunct Agavaceae family) which has almost 200 species. [27] There are more than 120 species of agave. [28] The mezcal agave has very large, thick leaves with points at the ends.
Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave plants, and tequila is made all or mostly from the blue agave.
Agave plants, in general, have many uses, including: as a sweetener, to create tequila, and as an antibiotic. [15] Agave schottii, in particular, has a very bitter taste. Thus, it is not suitable as a food for people or cattle. [16] The bitter taste comes from its steroidal sapogenin properties, which makes it usable as a soap.
The maguey flower (Agave spp.), in Spanish, flor de maguey (Spanish pronunciation:), also known locally as gualumbo, hualumbo, quiote or jiote [1] [n. 1] is a typical product of Mexican cuisine, cultivated mainly in the rural areas of the center of the country.