Peruvian Carob, Algarrobo, Imparts Great Flavor

In Peru there is a tree called algarrobo whose name is usually translated into English as carob. While the traditional carob is native to the Middle East, this tree, which produces a bean with a carob taste, is indigenous to Peru.

The algarrobo has the form of a big legume tree, like a massive bush bean plant. It grows pods that are similar to those of other legumes. From it is extracted a syrup we call algarrobina which has great demand in Peruvian gastronomy.

Once the algarrobo fruit are mature the beans are boiled and from that is concentrated the natural sugars. Then the mass is run through a press. The extract is filtered and is submitted to evaporation to arrive at a viscous product. This is a great food because of its high quantity of vitamins and proteins.

In the Peruvian north, in the departments de Piura Lambayeque, people make algarrobina. Some people who specialize in algarrobina add to the boil cow feet in order to bring a deeper flavor and they enrich the proteins in the mix. Algarrobina is good for strengthening your lungs and your erotic life.

If you combine algarrobina, dark beer, milk, ice, and pisco you obtain a delicious algarrobina pisco that you can enjoy on many occasions. This drink is almost always served along with a pisco sour and is considered generally a feminine cocktail though both sexes enjoy it.

In addition you can combine it with different fruit juices in order to fortify them. It also imparts a wonderful flavor that you must try. People also add it to fruit salads as a slight dressing to convert it into a super salad filled with vitamins.

You can find this native product of Peru in many stores and commercial centers in different packaging and in a range of prices.