from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of numerous plants of the genus Agave, native to hot, dry regions of the New World and having basal rosettes of tough, sword-shaped, often spiny-margined leaves. Agaves are grown for ornament, fiber, and food. Also called century plant.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A plant of the genus Agave which includes the maguey or century plant. Attaining maturity, it produces a gigantic flower stem.
from the GNU version of the Collaborative International Dictionary of English
- n. A genus of plants (order Amaryllidaceæ) of which the chief species is the maguey or century plant (Agave Americana), wrongly called Aloe. It is from ten to seventy years, according to climate, in attaining maturity, when it produces a gigantic flower stem, sometimes forty feet in height, and perishes. The fermented juice is the pulque of the Mexicans; distilled, it yields mescal. A strong thread and a tough paper are made from the leaves, and the wood has many uses.
from The Century Dictionary and Cyclopedia
- n. A large North American genus of plants, of the natural order Amaryllidaceæ, chiefly Mexican.
- n. [lowercase] A plant of this genus.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. tropical American plants with basal rosettes of fibrous sword-shaped leaves and flowers in tall spikes; some cultivated for ornament or for fiber
Although the process varies from distiller to distiller, the basics are pretty much the same: first the agave is allowed to grow for ten years.
I left off the agave nectar because agave is a natural complement of tequila.
Heavy machinery is used for clearing agave from the construction site.
Contrary to popular belief, the agave is not a member of the cactus family, but rather comprises its own distinct botanical family, agavaceae, related to the lily.
We walked around to the other end of the ovens where the agave is taken out of the ovens and run through a machine, which shreds and squeezes it.
When the sugar comes from the agave plant, then 100% agave is put on the label and that is the most expensive tequila.
The agave is not there; it has blossomed and been cut down.
Edible parts of the agave are the flowers, leaves, stalks and the sap.
And if we compare rebaudioside A to another, newly popular, "natural" sweetener, namely agave syrup, it gets even more apparent that although we may start with something from nature, by the time we reach the end of the processing chain, the finished product is a lot different.
It's easy to grasp olive oil, but the agave is a bit sticky and a lot thicker - you've totally got me thinking!