Algarrobo

Description

Algarrobo (Prosopis alba) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Gran Chaco, dry woodland, riverine environments across regions including SouthAmerica. Botanically, Algarrobo is dominant tree of the Gran Chaco producing sweet mesquite-like pods with sugary pulp and protein-rich seeds.. The edible parts include Pods, Seeds. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, January, November and October. Nutritionally, Algarrobo stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Algarrobo offers a Sweet, mesquite-date, slightly smoky flavor profile. Collect dry pods; mill entire pod (pulp+seeds) into flour; sift; use in baking or beverages. Common culinary applications include Flour (algarroba), Beverages, Porridge, Baking. Popular preparations include Grind dried pods into flour; mix with water or milk for nutritious drink. For storage, refrigerate fresh parts. Safety note: Pods require milling; very hard seeds need grinding; some species have higher tannin content. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Flour (algarroba), Beverages, Porridge, Baking Storage: Refrigerate fresh parts

Recipes

• Grind dried pods into flour; mix with water or milk for nutritious drink

Where It Grows