Nowadays, agave syrup can be found in many kitchens as a vegan sugar substitute. Ideal for sweetening mueslis and drinks, the honey-like syrup has secured its position outside of coffee shops. It gets its pleasant sweetness from a mixture of fructose and glucose. The agave belongs, if you can believe it, to the asparagus family. Since the plant takes several decades to form an inflorescence, it is also referred to as a plant of the century. The cultivation areas range from the south of North America to the north of South America. The fruits or the finished syrup are therefore imported from overseas, which of course isn’t always very ecological. Very important for vegan cuisine: agave syrup is not suitable for baking.