Agave is a genus of monocots native to the hot and arid regions of Mexico and the Southwestern United States. Some agave species are also native to tropical areas of South America. The plants are perennial, but each rosette flowers once and then dies (see semelparity). Some species are known by the name "century plant". Agave tequilana, agave azul or blue agave, is used in the production of tequila. Agave nectar, also called agave syrup, a sweetener derived from Agave sap, is used as an alternative to sugar in cooking, and can be added to breakfast cereals as a binding agent. Agaves are succulents with a large rosette of thick, fleshy leaves, with most species ending in a sharp terminal spine. The stout stem is usually short, the leaves apparently springing from the root. Along with plants from the related genus Yucca, various Agave species are popular ornamental plants in hot, dry climates, as they require very little water to survive. Each rosette is monocarpic and grows slowly to flower only once. During flowering, a tall stem or "mast" ("quiote" in Mexico) grows from the center of the leaf rosette and bears a large number of short, tubular flowers. After development of fruit, the original plant dies, but suckers are frequently produced from the base of the stem, which become new plants. It is a common misconception that agaves are cacti. They are not related to cacti, nor are they closely related to Aloe whose leaves are similar in appearance. Agave species are used as food plants by the larvae of some Lepidoptera (butterfly and moth) species, including Batrachedra striolata, which has been recorded on A. shawii.