Agave syrup is extracted from the stalks of agave, a succulent plant native to tropical America. For its preparation, the plant is cut when it has grown between seven and ten years and the sage, which is called mead, is extracted and is traditionally consumed as a refreshing drink. To obtain the syrup, the juice is heated and treated by enzymes to hydrolyze the complex carbohydrates it contains and transform them into simple sugars. Agave syrup is characterized by its powerful sweetening power, which is twice that of regular sugar, which is why it is often used as an alternative to it.