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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.
A. chiapensis. Agave cacozela Trel. - Bahamas (Eleuthera) Agave cajalbanensis A.Álvarez - Cuba †Agave calodonta A.Berger - extinct Agave cantala (Haw.) Roxb. ex Salm-Dyck – Cantala, Maguey de la India - Mexico, El Salvador, Honduras
Agave ovatifolia is a representative of the group Parryanae and grows endemic to the Sierra de Lampazos in North Nuevo Leon in Mexico. Plants were first found by nickel (1870) and known as "Agave Noah". William Trelease classified this invalidly described species as a synonym of Agave wislizenii in 1911. Characteristic are the compact, more ...
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 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 ...
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 carbohydrate composition in agave syrup depends on the species from which the syrup was made. [1] In A. tequilana (blue agave), the syrup contains some 56% to 60% fructose, 20% glucose, and trace amounts of sucrose, [1] [6] whereas in A. salmiana, sucrose is the main sugar. [1]