Agava

The plant

Most Agave species are monocarpic rosettes or multiannuals, since each individual rosette flowers only once and then dies; a small number of species are polycarpic. Agave americana is also called century plant, maguey (in Mexico) or American aloe. It is native to Mexico and the United States. Agave americana is not closely related to Aloe species.

Uses of the plant

The four major edible parts of the agave are the flowers, the leaves, the stalks or basal rosettes, and the sap. The sap of the maguey plant is known as aguamiel. Agave americana is the source of pita fiber. The sap of A. americana and other species is used in Mexico and Mesoamerica to produce pulque. Mezcal is made from the heart of the agave plant, called the piña. Tequila is a distilled beverage made from the blue agave plant.

Cooked agave

In mezcal and tequila production, the sugars are obtained by heating the piñas (or hearts) of the plants in ovens. For mezcal, the piñas are cooked for about three days, often in pit ovens. This underground roasting gives mezcal its intense and distinctive smoky flavor. Because the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar. The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, which can contribute to the smoky flavor of tequila.

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Related: Acronychia Pedunculata · Adoxal · Algae · Aloe Vera · Aromatic Notes · Asparagus · Avocado · Bagas De Zimbro