Algarrobina from PERU

Algarrobina

Algarrobina is a thick syrup extracted from the black carob tree native to Peru, very similar in appearance to molasses. According to the Peruvians, it has various health benefits due to its high protein and vitamin content, some of which include curing anemia and clearing up bad complexion.

It is very popular in Peruvian cuisine and can be used in cocktails, smoothies, or added to milk.

Algarrobina is Peruvian carob — it's a legume like the Mediterranean carob, but it's a different species. According to Nico Vera, the Peruvian chef and mixologist behind the Pisco Trail , it's known as arbol de la vida — the tree of life.

The pods and leaves are used to feed livestock, and, according to Cuadros, makes meat more flavorful. The wood is used as fuel and can infuse food with a distinct smoky aroma. But most important is the syrup. Like Mediterranean carob, algarrobina has a sweet, sticky pod — which yields a sweet, sticky syrup.

The molasses-like syrup is undeniably sweet, but with a bit of a tannic edge. It's used where other recipes might call for honey or molasses, or even chocolate. It's drizzled into custards and flans, and made into a sauce for fish — you can even pick up algarrobina frappuccinos at Peruvian coffee shops. And because of its high protein and mineral count (it is a legume), algarrobina syrup is used as a traditional antidote for everything from malnutrition and anemia to bad complexion and impotence.

Nutritional Value per 100 g