As a result of the above, there is a lot of hype about other natural sweeteners like honey, maple syrup, and, in particular, agave nectar.  Agave nectar is the hot  new thing in the world of sweeteners.  It comes from the agave plant…a few years ago, I’d only heard of the agave plant because tequila can be made from agave (or, at least, from one type of agave).  However, inside all varieties of the plant is a “honey water” that can be turned into a syrup. 

The resulting syrup has a more concentrated sweetness than sugar, yet it causes less of a “sugar spike” than regular sugar making it more tolerable to people who have problems with insulin, and preferable to anyone who is sensitive to sugars or trying to eat foods with a low glycemic index.  A low glycemic index means that the body processes the sugar more slowly, rather than causing a quick spike in blood sugar (which is followed by the “crash” you sometimes feel after eating too much sugar).  As a result, agave nectar is being touted as the next great thing.  It is a runny syrup and while it can be used in baking, you have to make adjustments to your favorite recipes.  (Gourmet magazine recommends 3/4 cup of nectar per every cup of sugar called for  – they also advise lowering the oven temp by 25 degrees and reducing other liquid ingredients like oil and water by 1/3rd).  There are also recipes available online (as well as cookbooks) that are designed specifically for the use of agave nectar.  Chefs across the country are beginning to incorporate it into cooking and baking.

Agave nectar is available through Amazon, but prices are much steeper than our old powdery stand-by!  I’m curious to see how prevalent this syrup becomes.

Apparently it’s a new trendy ingredient being used in both savory and sweet dishes.  Black sugar, more specifically, Okinawa black sugar, comes from cane juice and is purchased as a brick-like block that looks a bit like a dark chocolate bar.  After grating or chopping it, you can cook or bake with it.  I have yet to try it, but it is described as being deeper in flavor than brown sugar (like molasses in a solid form).  Black sugar appears to be a common ingredient in Japanese candies.  It can also be used in cakes or cookies, for roasting or in bbq sauces…my interest is piqued!

Black sugar can be purchased from Amazon.

I don’t like the idea of chemical additives in my food, and many of my favorite ice cream stands haven’t opened for the season, so the Five line is a great opportunity to indulge – naturally.  I bought the Brown Sugar flavor and it seems creamier than a typical pint of store-bought ice cream.  In addition, it has a rich flavor that tastes like molasses and caramelized sugar.  You’ll need a sweet tooth to enjoy this flavor as it is very sweet, but it is delectable and the next best thing to my favorite ice cream stand’s home-made offerings.  You’ll scream for this ice cream!