Difference Between Light Agave Syrup and Amber Agave Syrup

People often look to replace sugar in their diet with something that is healthier and provides a similar. However, it is not precisely possible but some alternatives are at least better than sugar.

Light Agave Syrup vs Amber Agave Syrup

The main difference between light agave Syrup and amber agave syrup is that light agave syrup has a mild taste and a neutral flavor whereas amber agave syrup has a vanilla-like taste and flavor. Both of these two syrups have the same nutritional value.

Light Agave Syrup vs Amber Agave Syrup

Light agave syrup is a mild-tasting syrup prepared from the original Blue Agave Plant. It is prepared with less heat but through a lot of filtering. Most of the minerals and colors are separated from it, and only the sweetener remains.

Amber Agave Syrup, on the other hand, is a vanilla-like syrup prepared from the original Blue Agave Plant. It is prepared with extensive heat and less filtering.

Comparison Table Between Light Agave Syrup and Amber Agave Syrup

Parameters of ComparisonLight Agave SyrupAmber Agave Syrup
TasteMild taste and flavorVanilla-like taste and flavor.
ColorLight or translucent in color.Darker and richer color.
PreparationLess heated for a mild flavor.Heated for long to get a richer flavor.
PreferencePreferred with delicate tasting desserts, tea, coffee, etc.  Preferred for many desserts, direct topping, and savory dishes.
Recipe Conversions2/3 cup Light Agave Syrup tastes the same as 1 cup of Granulated Sugar2/3 cup Amber Agave Nectar tastes the same as 1 cup of Brown Sugar.

What is Light Agave Syrup?

Light agave syrup is a mild-tasting syrup prepared from the original Blue Agave Plant in Mexico. It is mostly used as an alternative for sugar and light beverages.

Light agave syrup is manufactured by a professional procedure. Manufacturers crush the blue agave plant’s leaves and separate the sap for extraction.

This syrup also has a low Glycemic Index of 32. Light agave syrup is used to provide a neutral flavor to foods and hence, it is mostly preferred for tea, coffee, etc., as it enhances the already existing taste in the food.

What is Amber Agave Syrup?

Amber agave syrup is a vanilla-like syrup prepared from the original Blue Agave Plant. It is mostly used as a direct topping for desserts and savory dishes.

Amber agave syrup has a longer preparation procedure as compared to light agave syrup. In this, manufacturers crush the blue agave plant’s leaves until the sap is extracted. This extracted sap is then cooked at about 140 degrees Fahrenheit for a little over three days.

The major selling point of this syrup is that it contains good quantities of natural enzymes and minerals such as Iron, Calcium, Potassium, etc., and they are a factor in the syrup’s dark color. This syrup is used to add a distinctive sweet flavor to desserts.

Main Differences Between Light Agave Syrup and Amber Agave Syrup

  1. Light agave syrup is filtered and contains fewer plant minerals. On the other hand, amber agave syrup is high in plant minerals.
  2. Light agave syrups simply act as a sugar alternative whereas amber agave syrup has a strong caramel flavor and provides a distinctive taste to the food.
Difference Between Light Agave Syrup and Amber Agave Syrup

Conclusion

People often go tired of commercially produced artificially produced sweeteners such as processed sugar, honey, maple syrup, etc., and are often looking for healthier alternatives. However, alternatives are also nowhere near healthy but can still be less unhealthy than regular sugar. Agave Syrups offer just that.

All of these are produced from Blue Agave Plant, and hence, they have similar nutritional properties and have a thick jelly-like consistency. What differentiates them is the method of preparation and the taste of the end product.

The right choice between light agave syrup and amber agave syrup solely depends on the taste of preference. While light agave syrup is more than enough as a regular sugar alternative, amber agave syrups offer an additional flavor to the food.

References

  1. https://www.mdpi.com/763210

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