The algarrobina is a product derivative from the algarrobo, and it’s very used in the peruvian cuisine. The algarrobo fruits are cooked, the extract is processed and we obtain a sweet syrup, very appreciated for its nutritional and vitamin value. Maybe you have tried the algarrobina cocktail, if you’ve been here, in Peru.
The algarroba, algarrobo‘s fruit, have a lot of sucrose, glucose, fructose and fiber. It contains the A, B1, B2 and D vitamins; iron, calcium, phosphorus, potassium, tannin… that’s why the algarrobo is called árbol de la vida (life’s tree).
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Dear Sir,
What is the Latin name of
the plant you are using to
make Algarrobina?
Sincerely,
Abbas
I find that the algorroba is the same as carob and also the mesquite tree which grows in the U.S. as well as South America. Carob is also referred to as St. John’s Bread. It is used in the U.S. as a chocolate substitute.
Abbas,
The plant is called Algarrobo (Ceratonia siliqua). See it in Wikipedia.
Good luck!