(n.) A sweetener made from the agave plant. To make agave nectar, juice is extracted from the ripe heart of the plant (the piña), which is then filtered and heated to make a syrup. The level of heating determines the color and flavor of the product: light agave nectar has little flavor, while dark or amber agave can display a caramel or vanilla-like flavor. Depending on the processing, agave nectar can be up to three times sweeter than sugar; a general rule of thumb is to substitute agave nectar for sugar at a ratio of two to three.