Prosopis

Prosopis juliflora

The sweet pods are edible and nutritious, and have been a traditional source of food for indigenous peoples in Peru, Chile and California. Pods were once chewed during long journeys to stave off thirst. They can be eaten raw, boiled, dried and ground into flour to make bread, stored underground, or fermented to make a mildly alcoholic beverage. Prior to Spanish colonization, the Guaraní people of South America brewed a beer from mashed Carob pods and wild honey.

Other Details

• Family :
  Fabaceae
• Common Name :
  Angaraji babul, Kabuli kikar, vilayati babul, vilayati khejra or vilayati kikar.
• Origin :
  Mexico, South America and the Caribbean