![[Products]](/images/mm_products.gif){kind=small}
![[The Coop]](/images/mm_thecoop.gif){kind=small}
![[Community]](/images/mm_community.gif){kind=small}
![[Resources]](/images/mm_resources.gif){kind=small}
Is the juice expressed from the agave fruit (harvested from an extensive supply of plants cultivated in Mexico) which is then filtered and heated. It is 90% fructose, 8% glucose and 2% other compounds. Agave nectar is amber in color with a molasses-like flavor. Agave nectar is 42% sweeter than sucrose but has the same caloric value. It has been found to have a very low glycemic index, which is the ratio used to measure the relative ability of a carbohydrate to raise blood glucose levels.
A very hearty Indian tea, often deep red to orange-red and somewhat malt flavored. This tea is the backbone of most of the world's blends. The processed leaves may look very black to dark brown and may sometimes contain a lot of tips.
Typically the lowest quality of Japanese green teas, made from the last of the three or four harvests of tea in a season. Tend to be bright green and coarse. Still a delicious cup of tea that's a bargain for the price.
Made from sprouted barley, it is 65 percent maltose, 30 percent complex carbohydrate, 3% protein. It has a strong distinctive flavor, like molasses. It is half as sweet as white sugar.
70 percent sucrose. The dark, syrupy "leftovers" from the sugar-refining process. It does contain most, if not all, of the redeeming value of the original cane plant--such as thiamine, riboflavin, niacin, pantothenic acid, calcium, iron, magnesium, potassium, and chromium, as well as other micro-nutrients. Very strong flavor, and a source of iron.
Consists of brown rice and various enzymes. 50 percent maltose and 37 percent complex carbohydrate. Half as sweet as white sugar with a mild flavor.
This region, now called Sri Lanka, produces incredible amounts of fine tea. Although Sri Lanka produces large amounts of green as well as black teas, Ceylon generally describes a rich black tea with amber color and an almost floral aroma. A delicious cup, and perfect for iced tea.
There are two, very different types of coffee beans - Arabica and Robusta. Arabica is the better quality of the two, growing best at altitudes between 2500 and 6500 feet. Its cultivation demands more care than Robusta and the bean possesses a less bitter taste. Robusta, mainly grown in Brazil and parts of Africa, is a hardier, more pest/disease resistant bean containing about twice the caffeine content of Arabica. Robusta is often used for instant coffees and supermarket-grade blends. The coffees are also botanically different. Arabica's greater complexity derives from 44 chromosomes-twice the number of Robusta. Read more in Coffee 101.
Made from ground, dehydrated dates. It contains sucrose, glucose, fructose, complex carbohydrates and folic acid.
This black tea is scented with oil of bergamot, a type of citrus named Citrus bergamia. It is said that British Prime Minister Earl Grey was given the recipe for this mixture in 1830 from a Chinese mandarin, however the Chinese are not known to drink this tea.
This is one of the best known China Black teas. A richly red colored tea with a distinctively floral and strong cup. This tea is best when taken with milk and sugar or honey.
(Fruitsource) is 33 percent or more complex carbohydrate.
A term used loosely on labels. Florida Crystals, turbinado, and raw sugar are not the same thing. Evaporated whole cane juice is sugar cane with the water removed. The minerals and molasses are retained. It has a mild molasses-like taste.
