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Like many other desert plants, the mesquite tree super concentrates
nutrients in its seeds to compensate for the harsh environment.
Consequently, it is so nutritious and mineral-rich that many
consider it a Superfood.
Mesquite powder is very high in magnesium, potassium, iron, calcium,
zinc, fiber, and digestible proteins (including lysine). It
also acts as an antioxidant, and its glycemic index is low in
spite of its sweet taste.
Used as either a gluten-free flour or a seasoning.
For 2000 years, Mesquite Flour was a staple food of Native Americans
from Texas to California, because mesquite trees thrive in arid
climates where other crops wither.
Mesquite pods were one of the most significant foods of the desert
Apache, Pima, Cahuilla, Maricopa, Yuma, Mohave, and Hopi
tribes.
The trees have small green leaves and yellow hanging seedpods.
Mesquite Flour is made by washing the pods with water, sorting
them for quality, milling and sieving the pods to isolate the
most flavorful portion of the pods in the same fashion that
Indians did for centuries using stone mortars.
The flour is 100% organic.
When the flour is heated in the oven, alone or in mixtures, a
pleasant aroma appears that is somewhat similar to coconut. The
most favorable and flavorful outcome occurs when it
constitutes from 10 to 20% by weight of total mixture.
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