Anyone who has traveled through Lambayeque or Piura recognizes it right away: a broad-canopied tree that stands up to sun, wind and years without rain. This is the algarrobo tree, the emblem of northern Peru's dry forests. For generations it has given shade, firewood and, above all, its sweet pods.
From pod to syrup
Algarrobina, a Peruvian carob syrup, comes from those ripe pods. Traditionally, they are soaked and boiled; the juice is strained and then patiently reduced over low heat until it turns into a dark, thick syrup with a toasty flavor. Its color and sweetness come from the fruit itself.
A taste of home
In homes across northern Peru, algarrobina shows up at breakfast, in juices, in desserts and, of course, in the algarrobina cocktail that brings families together to celebrate. It's a flavor you learn as a kid, one that has always been part of our get-togethers.
How we use it at Piccoli
Algarrobina is the base of our Algarrobina Cream Cocktail, the house favorite, and of our Algarrobina Extract, made for everyday cooking: sweetening your coffee, making desserts or shaking up the classic algarrobina sour.
We make our products in Chiclayo, using natural ingredients from northern Peru and the same care we put into our very first bottle. A tradition that lives on.
Starring
Algarrobina Extract
From S/ 13.00
