Jilly, that's a good point! I haven't tried the agave in recipes yet. Cottage, have you? Does it heat well?
I wonder if it might also give a slight caramelization to baked goods?
I like agave nectar, but (perhaps after three years of using super-sweet sugar substitutes?) I don't think it's very sweet. I'd feel that I'd have to use about three times as much agave nectar as Splenda to get the same sweetness level.
But I'm game to try it with the same amount and see how things turn out...
BTW, yes, agave cactus is the one used for making tequila. And
Mezcal, too.
(I spent a summer in Oaxaca, where the general consensus is that you "have one mezcal to ease your pain, and a
second mezcal to take away the pain of the
first.")