Description
Our gluten-free, Kosher mesquite flour is made from the beans of trees from Argentina and is a versatile ingredient that adds flavor and aroma to both gluten-free and non-gluten-free products. The mild cinnamon, coconut, and chocolate-like aroma and flavor can be achieved by using about 2 rounded tablespoons per cup of dry ingredients. This may require a slight increase in liquid to the mixture, often milk. Mesquite is also an excellent source of dietary fiber.
In her book Super Natural Cooking, Heidi Swanson describes mesquite flour as “absolutely delicious, with a scent that is both warm and comforting but with much less edge than a cinnamon or even canela. When heated, it permeates the kitchen with a mellow sweet fragrance that is unlike anything else.” The nutritional value provided by mesquite trees is impressive.
In cooking, mesquite meal can be used as a spice or a flour. As a spice, Charles Perry of the Los Angeles Times found it worked wonderfully with spare ribs and almond shrimp. He also noted that it pairs well with citrus. We particularly enjoy the mesquite tropical fruit cake recipe in our list, which includes freshly grated lime peel. Mesquite flour adds especially pleasant flavor and aroma profiles when used with espresso coffee and chocolate.
For baking, you can mix mesquite with other flours, where it enhances the flavor, aroma, and color of recipes. Start with 2 tablespoons of mesquite flour per cup of total dry ingredients, which is about 12% by weight. Since mesquite has a softer taste and aroma profile similar to cinnamon, it blends well with dairy products like whipped cream, ice cream, and frostings.
If you’re new to mesquite, try these contrasting uses to appreciate its unique qualities. First, add 2 tablespoons of mesquite per cup of dry ingredients to your favorite waffle recipe. Then, blend it into whipped cream until it achieves a light tan color and imagine the possibilities! Net wt. 28 LB, Ship wt. 31 LB.
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