Agave nectar – the current darling of the alternative sweetener world – is made from the same plant that is used to produce tequila. And it goes down so much easier (squeeze of lime and dash of salt are optional).

But let’s start with some basics. Agave nectar (sometimes called agave syrup) is an amber liquid that resembles honey, but has a cleaner, sweeter, even fruitier flavor. Not long ago it was mostly unheard of in the U.S., existing primarily in the backwaters of the natural foods world.

In recent years, it has evolved into a booming $200 million industry. Suddenly, it’s being used in everything from ketchup and barbecue sauce to baked goods and ice cream. And don’t even get me started about the cocktail scene.