Before Spanish conquistadors arriving, ancient Peruvians utilized the carob or mesquite tree nature’s blessings from Peru's North Coast. They knew about carob benefits like its resistance to droughts and salinity, so they had not only carob flour but bread carob–made and syrups. They decided to turn it into part of their life. Mesquite syrup (Prosopis pallida) is an extract high in vitamins and proteins. It is obtained through the sugar concentration of mesquite pods—wild and cultivated in the Peruvian Coast. Mesquite has a great amount of iron, a fundamental mineral to prevent anemia.