About 25 years ago in Argentina, mesquite flour was added to the milk for school children instead of chocolate. Today a heaping tablespoon of mesquite flour mixed in hot soy or cow’s milk provides a wonderful aroma and flavour similar to hot chocolate but equally distinct and pleasant – Dr. Peter Felker

Please visit our Mesquite flour shop

  • Adds flavour, colour and aroma to gluten free cooking
  • Works equally well as a spice or as a flour
  • A fantastic addition to rubs and marinades
  • Delicious in smoothies and in milk
  • Used by natives of the Americas for thousands of years

Commercial Enquiries

Commercial Flour Enquiries


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