Carob Flour from White Carob

As the name suggests, carob flour from white carob is a type of flour that is made with the fruit of white carob (Prosopis alba and Prosopis chilensis). Also known as carobs, the white carob’s pods are distinguished by a yellowish color and a sugary, fleshy pulp which when transformed into flour has a pleasant, sweet flavor.

White carob flour is used to prepare numerous traditional specialties such as bread, beverages (both fermented and unfermented), or pastry garnishes. The production of this flour has been an integral part of the traditions and culture of the indigenous people of the Cahqueña Region, and in particular of those living in the Ibarreta area of the province of Formosa.

Carob flour from white carobs is mainly produced in the Argentine provinces of Chaco, Formosa, northern Santa Fe, Santiago del Estero, and eastern Salta. The indigenous communities that live in these regions have long consumed the fruits of white carob and processed them into a flour to be implemented in various traditional dishes.