Mesquite powder comes from a plant native to South America and the Southwestern United States. Both the bark and the pods of the mesquite plant have been used for many, many years. The bark is said to have been used by early Spaniards for their boats, and Native Americans used ground up mesquite pods for flour and as a natural sweetener.
There are 45 different species of this plant type and the pods of each one have a distinct flavor, from bitter to sweet. Dry, hot climates are its preferred habitat, and it’s a good source of nitrogen, which means it’s beneficial to other plants around it. Typically, the beans inside the pods are picked and then ground up to make powder or flour. Mesquite flour is both gluten free and high in portein. Thanks to the caramel-like taste, it is often used as a natural sweetener.
Mesquite powder as supefood
Mesquite is a superfood high in protein, amino acids, fiber, inositol, and minerals such as iron, calcium, potassium, magnesium, zinc and iron. It contains vitamins A, B1, B2, B6, C, E, as well as folic acid The branches were traditionally used as firewood, while the canopy was used as shelter and the pollen is used to make mesquite honey. Its most popular use however, is the use of the wood from the tree to grill and smoke meat. Mesquite has pods, which are dried and used to make Mesquite Powder. The presence of pods classifies it as a legume and meaning it also restores Nitrogen into the ground to assist the growth of the plants around it, like a natural fertiliser. It’s been used for thousands of years to assist the growth of other plants. Native Americans used mesquite pods as a very important food source. The Apache, Cahuilla, Pima, Yuma, Maricopa, Hopi, and Mohave tribes who lived near desert areas all used mesquite for food.
Latin name: Prosopis
Origin: South America and Southwest United States