Madhava Agave Nectar is an all-natural sugar replacement made from the juice of the Weber Blue Agave plant. It’s a simple plant based food that is a healthy alternative to highly processed sugar and arti�cial sweeteners. Our Agave Nectaris certi�ed USDA Organic, vegan, kosher, and gluten free.

Our Light Agave is mild and pleasant; it adds sweetness without �avor making it ideal for hot and cold beverages, baking, and desserts. A perfect substitute for sugar!

Our Amber Agave has a subtle maple-like �avor making it a delicious addition to entrees, sauces, roasted meat, and many other dishes. A great substitute for brown sugar, maple syrup or molasses!

Our Raw Agave Nectar is a perfect all-purpose sweetener! It can be used for cooking, baking, and general everyday use. Mildly �ltered and produced at temperatures below 118°F, our Raw Agave Nectar is the perfect sweetener for everyone including natural and raw food enthusiasts.

1.4 x Sweeter than Sugar –Use Less, Save Calories!

THE SWEET AND S IMPLE CHOICE LIGH

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� Great Tasting

� Low Glycemic

� GMO Free

� Gluten Free

Madhava Light, Amber and Raw Agave

www.madhavasweeteners.comPURE NATURAL SWEETENERS SINCE 1973

100% PURE BLUE AGAVE SWEETENER

Sweeter than Sugar Because our 100% Pure Agave Nectar is 1.4 times sweeter than sugar, you can use less, making it a great option for those trying to cut calories.

Use 1/2 to 2/3 cup of Madhava Agave Nectar per 1 cup of sugar.

Low Glycemic IndexOur Agave Nectar is a low glycemic sweetener making it an excellent choice for those trying to avoid the energy spikes and crashes that often accompany other sweeteners.

Free of Common AllergensAs a natural plant-based food, our Agave Nectar containsno gluten, nuts or dairy.

Try All Three Varieties!

Neutral, Mild Flavor

Subtle Maple-Like Flavor

Low Temperature, Rich Flavor

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Madhava Light, Amber and Raw Agave

www.madhavasweeteners.com 14300 E.1-25 Frontage Road, Longmont, CO 80504 303-823-9900 fax: 303-823-5755

MADHAVA NATURAL SWEETENERS

OFFERS YOU NATURAL SWEETENERS SINCE 1973

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