Mesquite Flour

WHY MESQUITE FLOUR?
 
Mesquite flour is not only delicious, but it is rich in galactomannans (soluble fibers) and is an excellent source of calcium and magnesium. Mesquite flour is naturally gluten free, and as a leguminous flour it is higher in protein than most conventional grain flours. An original RAFT (Renewing America's Food Traditions) selection and boarded on Slow Food USA's Ark of Taste, mesquite pod flour has a sweet, earthy taste with notes of cinnamon, molasses, and caramel. We think it's remininiscent of the aroma of warm gingerbread.
 
Mesquite trees thrive without supplemental water, and provide a foundation for a diverse yet threatened ecosystem. In today's culture, mesquite trees are noted primarily for their attractive wood and for their charcoal production for fuel and cooking. Despite the dependence of many cultures on mesquite flour for sustenance in ancient times, the utility of live mesquite trees for food crops is now largely overlooked. Yet mesquite flour is a great for a wide array of cooking and baking, and can be a valuable component of a gluten-free or diabetic diet.

VARIETIES OF MESQUITE
 
We offer more varieties of mesquite than any company on Earth (as far as we know). Regardless of packaging, most commercially available mesquite flour (or "meal," a term used synonymously) comes from South America. We specialize in Sonoran Desert mesquite flour, and also offer a rotating cast of mesquite flours from throughout the Western hemisphere. Flavors and textures of mesquite pod flour can vary significantly depending on the species (or even within a species), methods of preparation for milling, and differing milling and sieving processes. Take a look at what we have to offer.

OUR MESQUITE SELECTIONS
 
We always have several types of mesquite flour in stock. But because mesquite flour production is seasonal (and usually artisanal), quantities are limited for many of our varieties. We rarely have all types in stock at one time, so look for the "IN STOCK" notation before ordering! Pouches range in weight from 4 oz. to 16 oz. depending on variety. All bags are $8.00 each.

All-Purpose Velvet Mesquite Flour - IN STOCK!
This mesquite comes from Arizona's Colorado River Valley, in the Sonoran Desert. It is harvested partly from a mesquite orchard, and partly from the wild. Most mesquite trees in this part of Western Arizona are Velvet Mesquite, although Western Honey Mesquite (Prosopis glandulosa var. Torreyana) is also present nearby. Whole pods are harvested, rinsed, dried, pulverized in a ball mill, and manually sifted to remove the woody chaff. Texture is not quite as fine as most flours, but not nearly as coarse as most meals (all particles pass through a 1000 micron sieve, and most are much finer). Substitute about one third of your usual flour blend with this flour in most recipes (or more if you believe that more is always better). 8 oz. resealable pouch.
 
Stone Ground Velvet Mesquite Flour - LIMITED AVAILABILITY BY SPECIAL ORDER ONLY
Contrary to popular belief, mesquite pods can indeed be milled using an old-fashioned stone grist mill. The process is arduous. Pods are rinsed, sun-dried, and pre-crushed into small pieces prior to milling. Milling can occur only under extreme low-humidity conditions. Once milled, the flour passes through several sieves and screens to remove the indigestible chaff. Why bother with this labor-intensive method? Of all the milling techniques that we have tried, this is the only one that is capable of milling the entire seed. This flour is therefore the most protein-rich of all our flours, and contains the highest level of galactomannans (soluble fibers contained in the hard seed coating). This is truly a "whole bean" flour, supplying all the proteins, oils, sugars, and fibers that mesquite offers. Ethnobotanists will appreciate that the entire process most closely mimics that employed by ancient southwesterners with their gyratory crushers and basket-sieves. Substitute about one third of your usual flour blend with this flour in most recipes. Sweet flavor, light color that darkens when cooked. 6 oz. resealable pouch.
 
Fine Velvet Mesquite Flour - SOLD OUT, RETURNING LATE FALL 2011
Prosopis velutina pods are wild-harvested in Arizona's San Pedro and Santa Cruz River Valleys. Velvet Mesquite (Prosopis velutina) is native only to the Sonoran Desert of southern Arizona and northern Sonora, and eastward into parts of the Chihuahuan Desert. Despite its limited range, Velvet Mesquite is abundant in its native habitat. After harvesting, the pods are carefully inspected, then rinsed in pure well water supplied by the pristine Aravaipa Canyon Basin. We produce this grade of flour with a hammer mill, which pulverizes most of the hard seed for a protein-rich flour that is also replete with soluble fibers. This flour is suitable for even the lightest of baked goods! Substitute about one third of your usual flour blend with this flour in most recipes. Sweet flavor, light color that darkens when cooked. 7 oz. resealable pouch.
 
XXX Superfine Velvet Mesquite Flour - IN STOCK, LIMITED PRODUCTION!
Also wild-harvested in Southeast Arizona's rural river valleys, this is the crème de la crème of mesquite flour. Only the finest, lightest, fluffiest particles make it into this grade. About half as dense as our Fine Velvet Mesquite Flour (thus you only get half as much by weight). Sweet flavor. We don't use this for all purpose baking, but recommend it if you need the smoothest of the smooth for mesquite flan, puddings, chocolates, fudge, or penuche. Its light color won't interfere with the color of your confections quite as much as South American mesquite flours. 4 oz. resealable pouch (about the same volume as an 8 oz. pouch of regular Velvet Mesquite Flour).
 
Fire-Roasted Western Honey Mesquite Flour - SOLD OUT UNTIL FURTHER NOTICE
This Prosopis glandulosa var. Torreyana is wild-harvested in the Sonoran Desert on shores of the Sea of Cortez, and is Fair Trade Certified. This is from the village of Desemboque, Sonora, Mexico, where the Seri run a mesquite harvesting and milling cooperative (a Slow Food Presidia project). The pods are briefly fire-roasted prior to milling, which caramelizes the natural sugars and results in a beautiful light cinnamon hue. Substitute about one third of your usual flour blend with this flour in most recipes. 6 oz. resealable pouch.
 
Hawai'ian Kiawe Mesquite Flour - COMING IN 2012
Direct from our friends on the big island in the Pacific. This species, Prosopis pallida, was brought to Hawai'i in 1828 and rapidly became naturalized. It is a prolific producer of very large, sweet pods, and we look forward to supplying flour to you as soon as as it becoomes available.
 
Certified Organic Argentine Mesquite Flour - SOLD OUT; BACK IN STOCK OCTOBER 2011
Ounce for ounce, this is our best value. Certified organic Prosopis alba pods are milled into a richly flavorful, cinnamon-colored flour. This type of flour has the strongest chocolate flavor notes of any mesquite. Did you know that charcoal production poses the single largest threat to mesquite forests, especially in developing countries? Trees are also killed for firewood, furniture manufacture, rangeland expansion, and residential and commercial development. The mesquite pod (or "algarrobo blanco") harvest provides a sustainable source of income for many residents of northern Argentina's semi-arid Gran Chaco region, and an incentive to keep mesquite forests intact for future generations. This mesquite is milled from the pulp of the pods, and is naturally very sweet and rich in insoluble fiber, calcium, and magnesium. Substitute about one quarter of your usual flour blend with this flour in most recipes (this species is slightly denser than some other mesquite flours, and more flavorful). 16 oz. resealable pouch.
 
Peruvian Mesquite Flour - SOLD OUT INDEFINITELY
Prosopis pallida or "Huarongo." Another species at risk in Peru, but saved by harvesting pods for flour rather than cutting for charcoal and timber. Keep an eye out as we may offer this again.
 
Mesquite Pancake & Waffle Mix - IN STOCK!
Our own recipe. Ingredients: velvet mesquite flour, unbleached red winter wheat flour, sprouted & kiln dried barley flour, aluminum-free baking powder, and unrefined sea salt. A bag makes two batches. Each batch makes 6 thick or 12 delicate 4" round pancakes, or 3-4 classic 7" round waffles. 10 oz. resealable tin-tie bag.

Tepary Bean Flour - SOLD OUT; BACK IN STOCK OCTOBER 2011
Phaseolus acutifolius. The most drought tolerant bean on Earth, tepary beans are high in protein. Read about it in the Mother Earth News. 16 oz. resealable pouch.
 
Chia Seed - TEMPORARILY SOLD OUT
Salvia hispanica. Rich in soluble fiber, protein, calcium, magnesium, and omega 3s. 16 oz. resealable pouch.
 
Shipping
You will see options at checkout. Orders ship in 2-10 days. Please let us know if you need it by a certain date and we will do our best to get it to you ASAP. Thank you for your business!