White carob flour (Prosopis alba) is created by milling the pods of wild trees in the Gran Chaco. Harvesting by hand, without chemicals or industrial processes, keeps intact the natural essence and richness of the Chacoan Monte. From the heart of El Impenetrable, this locally sourced superfood arrives at your table authentic, nutritious, and full of life.
How is this locally sourced carob flour produced?
The pods are gathered by the carob producer community of El Impenetrable and later milled, packaged, and distributed in collaboration with a local mill.
Learn about the nutritional benefits of the white carob
Safe for people with celiac disease
Promotes digestion
Ideal for a balanced diet!
Does not require added sugar
An homage to the flavors of the Chacoan Monte
Each recipe is an invitation to discover the culinary potential of white carob flour and other scrubland fruits, combining tradition, identity, and creativity.
Dare to try a healthy new ingredient!
Only available in Spanish.
Unlike black carob, which comes from Europe, our flour is 100% made in Argentina, using a native tree (Prosopis alba) that preserves the environment and creates jobs in rural communities.
A naturally sweet and gluten-free flour. Rich in fiber, minerals, and antioxidants, it is sustainable and native to the Chacoan Monte. This versatile flour is used for breads, desserts, and drinks, providing flavor and nutrition.
Provides natural energy, promotes digestion, and supports cardiovascular health. Its natural sweetness helps reduce the use of sugar, and consuming it supports local production and ecosystem conservation.
If you are a wholesaler, distributor, food production company, or if you have a store and are interested in our product, we’d love to hear from you!
Also available in partner stores:
The Chacoan scrubland is a source of valuable fruits that the communities living near El Impenetrable National Park have used since ancient times. Among them, the white carob stands out because of its sweet and nutritious pods, traditionally used to make foods such as patay cakes, bolanchao, aloja liquor, and other regional foods.
Our flour, the star product of El Impenetrable, honors these inherited practices and transforms them into an innovative offering: a natural, versatile, and nutritious ingredient, ideal for baking and making sweet and healthy desserts.
The Chacoan scrubland is a source of valuable fruits that the communities living near El Impenetrable National Park have used since ancient times. Among them, the white carob stands out because of its sweet and nutritious pods, traditionally used to make foods such as patay cakes, bolanchao, aloja liquor, and other regional foods.
Our flour, the star product of El Impenetrable, honors these inherited practices and transforms them into an innovative offering: a natural, versatile, and nutritious ingredient, ideal for baking and making sweet and healthy desserts.
The American Gran Chaco is the largest and most biodiverse continuous forest system in South America after the Amazon, and it hosts vast formations of white carob forests, among other species. However, it is under great threat of deforestation.
These forests regulate the climate, improve soil and water quality, and offer food, shade, firewood, and medicine. Their fruit, the carob pod, is highly nutritious, and its transformation into flour and other products helps foster a local and restorative economy in rural areas.
Thanks to this model, more than 65 families receive additional yearly income through the sustainable harvest of carob pods, strengthening the conservation of the Chacoan scrubland and its biodiversity.
