Agave syrup in Ecuador is known as penco, cabuyo or chaguar honey. It is produced from the Agave americana sap, locally known as “chaguarmishky\" (agave sweet). The use of this sweetener dates from before the Spaniards conquests. An agave needs to be between 12 and 15 years old to be mature enough to produce its sap. Its production has a cycle of 40 days aprox, where the sap changes its color and flavor, that is why each lot is unique. To produce one liter of syrup, 10 liters of sap (aprox) are needed. Culinary uses It is delicious in drinks, natural yogurt, granola, fruits and pancakes. An excellent option to prepare salad dressings, to cook meat, for salsas and to bake whatever your imagination allows you. Medicinal Properties Traditionally the “chaguarmishky” or agave sap is well know by its medicinal properties like: it helps assimilate calcium to the bones, reduces pain in the joints in cases of arthritis, among others. This sap concentrates these properties.
