All of my raw recipes call for agave syrup as a sweetener. I have some "blue agave" in my cabinets. Any reason these would be 2 different sweeteners?|||I found this on allaboutagave.com hope it helps Agave nectar (sometimes called agave syrup) is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the familiar Aloe Vera. Agaves come in many sizes and colors 鈥?well over 100 species. Due to the Blue Agave's high carbohydrate content (which results in a high percentage of fructose in the final nectar), Blue Agave is the preferred species for producing nectar. Though there are other species used to produce agave nectars, such as the Maguey Agave, the premium nectars are produced from 100% Weber Blue Agave.|||short answer is that its the same thing! happy sweetening|||yes, they are the same thing

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