Mesquite is a plant in the Fabaceae family of plants, these are also called legumes. Other plants in this family include peas, beans, lentils, peanuts and gums.

Mesquite plants grow in America, South America, Africa and India and favour dry soils, so become an important food source the further South you travel.

The legume pods can be dried and ground and made into flour. The wood from the bushes are often used to smoke meats and fish as it gives them a pleasant smoky aroma. This means it is also often used in dry rubs for meats

The pollen of mesquite plants contain a Profilin protein and an Ole e 1 protein. These can cause problems for people who suffer allergic reactions to certain pollens.

Mesquite is a good gluten free alternative and is also high in fibre and protein, unlike some processed grain flours.

Mesquite, like other legumes is a food low in histamine, so is suitable for people following a low histamine diet.

Mesquite is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

When eaten mesquite is not associated with any allergic syndromes.

The pollen is linked to Celery-Mugwort-Spice Syndrome as it contain an airway profilin protein. This means that some people with a mesquite pollen allergy will get oral allergy type symptoms from eating foods which contain profilin proteins.

An allergy to mesquite pollen is often associated with rhinitis, conjunctivitis and hayfever.

The pollen of mesquite contain profilin proteins, these are also found in the pollens of aspen , olive trees, grasses, poplar, privet and oak.

Foods containing profilin proteins include apples, banana, peppers, cherries, corn, coriander (cilantro), date, mango, peach and peanut (amongst many other foods).

The pollen of mesquite also contains Ole e 1 proteins, these are also found in the pollen of ash, lilac, plantain, privet and some grasses.

Note these food lists are not exhaustive, you can find the most up to date information on the Cross Reactivity Tool.

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