A teaspoon of agave is 20 calories, and regular sugar is 16 calories per teaspoon. But agave is 1.4 to 1.5 times sweeter, so you don't need as much to get the same sweetening power. Also, because of its moistness and other cooking properties, you can reduce the amount of butter, oil or other fats in your recipe, resulting in more calorie savings.

The proprietary Xagave blend includes inulin, a prebiotic fiber that helps maintain a healthful intestinal system, boosts your immune system and promotes regularity. Some studies have shown that inulin improves calcium and magnesium absorption.

Inulin is found in trace amounts in all fruits and vegetables, but the highest concentrations are found in chicory, agave and Jerusalem artichokes. Inulin also enhances the texture and mouthfeel of foods, an important factor in baking and cooking.

Agave contains calcium, iron and other vitamins and minerals.

It is minimally processed and popular among vegans, who consider agave an ethically better choice than honey.

But the sweetener also carries some disadvantages and unknowns:

Price. An 18-ounce bottle retails for $8.99, and a gallon is around $42.99. Richards said it's expensive because an agave plant takes seven to eight years to mature, and it's only found in Mexico.

Availability. While other brands of agave are found in major grocery stores, Xagave is currently found mainly in Bosch Kitchen Centers, Good Earth, Orson Gygi, Kitchen Kneads stores, Liberty Heights Fresh, Dave's Nutrition stores and on the Web site www.xagave.com.

Richards expects to soon have it at local Associated Foods grocery stores.

There's not a huge body of research to prove or disprove health claims.

"Although it's been used since before Columbus arrived, I don't think it's been well-used in American culture until recently," said Denise Martinez, a University of Utah nutrition professor who uses blue agave nectar as a sweetener in herbal teas.

But she was aware of a positive study from the February 2008 British Journal of Nutrition, where scientists in Mexico found that the fructans in agave nectar may help regulate appetite and lipid and glucose metabolism, and is beneficial to the microflora in the intestinal tract.

Sue McLaughlin, president over health care and education for the American Diabetes Association, said the association has no policy about the use of agave by those with diabetes.

"I found a relatively small amount of information or science regarding its use, to date," she said. "It would be difficult to provide a scientific basis to support that it has benefit over other options."