When I say these are spicy ‘mesquite’ nuts, I am not referring to mesquite bbq. I’m referring to the mesquite powder which is ground from the pod of the mesquite plant. According to one green planet, mesquite powder is high in protein, low on the glycemic index, and a good source of soluble fiber.
Mesquite, also known as algorroba, is a leguminous plant found in arid parts of South America and the southwestern United States. Mesquite pods have long been used by Native Americans, who ground them into a powder for use as a flour or sweetener. Although mesquite trees have been growing in the Americas for many centuries, this superfood powder has just recently started showing up in many supermarkets. Source.
While mesquite is labeled as a superfood, I’m not sure it actually is. While it does contain some nutrients (calcium, magnesium, potassium, iron, zinc and lysine), it is not incredibly nutrient-dense. However, if you do use it to replace white flour or refined sugars, it does have some health benefits there.
When I bought this ‘superfood,’ along with a few other superfood powders, to make a superfood cup recipe that contained mesquite, lucuma, coconut oil, and a few other ingredients. I was sorely disappointed by the flavour of the superfood cups, and upon tasting the powders individually, I found that the strange flavour was coming from the mesquite. I tried it in smoothies and hot chocolate, but it has such a strong and distinct flavour that I just couldn’t get over. It sat on my shelf for a while.
But then I was craving mesquite bbq chips. They don’t have them here in Holland (plus I try to avoid chips as much as possible because imusteatallthechipsinthebag), so I went to work to try and recreate the flavour. I immediately found that mesquite seasoning doesn’t have any mesquite in it. And then I discovered the difference between the powder and mesquite barbeque. I was kind of sad, but I figured since the powder is slightly sweet and almost smoky, that it would pair well with savoury spices.
It only took me a couple of tries to find a mix that satisfied my palette (and that of Mr. Hollandaise too!!). The first mix didn’t have any garlic in it and less chili powder, but these two small tweaks made a world of difference. I also had too much salt and coconut sugar in the first batch. I omitted the sugar completely and halved the salt and the result is hard to resist!