28 lb net box of Black Mesquite pulp flour Prosopis nigra. A different species of mesquite flour from Argentina. The local people asked us to purchase their pods from a more arid area.  The flour is very sweet, with a caramel like flavor and a slight sour taste (bitter chocolate) but little aroma. It is best used in baking and is discounted in price to encourage our clients to give it a try.

100 % Mesquite bean pulp flour- no additives.

 Made from the 45 % of the pod pulp with the richest aroma and flavor.

International food safety third party audit (BRCGS) and Kosher certified.

Rich in fiber and antioxidant polyphenols that prolongs shelf life of products such as chia.

Is a legume that enriches the soil in nitrogen that increases Carbon sequestration.

High temperature kill step.

Is resistant to global warming as grows in 110 F temperatures.

Our  gluten free, Kosher mesquite flour is made from the beans of trees from Argentina, and is a versatile ingredient that will add flavor and aroma to surprisingly different types of gluten free and non-gluten free products. The mild cinnamon/coconut/chocolate type aroma and flavor can be achieved by using about 2 rounded tablespoons per cup of dry ingredients. This requires a slight increase in liquid to the mixture (often milk). Mesquite is an excellent source of dietary fiber. In her new book, Super Natural Cooking, Heidi Swanson described 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 amount of nutrition supplied by mesquite trees is quite astounding. In cooking, mesquite meal can be used as either a spice or flour. As a spice, Charles Perry of the Los Angeles Times ) found it worked wonderfully with spare ribs and almond shrimp. Charles Perry also found it works very well with citrus and we especially like the mesquite tropical fruit cake recipe with fresh grated LIME peel in our list of recipes. Mesquite flour provides some especially nice flavor/aroma profiles when used in combination with expresso coffee and chocolate. In baking, you can mix mesquite with other flours where you will find that mesquite enhances the flavor, aroma and color. It is best to start off with 2 tablespoons of mesquite flour per cup of total dry ingredients which is about 12% by weight. As mesquite is similar to cinnamon but rather softer in taste/aroma profile it makes very nice combinations with dairy products such as whipped cream, ice cream and frostings. If you never have used mesquite, to gain an appreciation of what mesquite can do, we suggest you try these contrasting uses. First add 2 tablespoons of mesquite per cup of dry ingredients to your favorite waffle recipe. Secondly blend it into whipped cream until it is a light tan color and just imagine the possibilities. Net wt. 28 LB Ship wt. 31 lb.