Chañar syrup is prepared by boiling the fruit for several hours, reducing the juices and pulp to a thick consistency. Locally, it has been compared to honey. It has an intense flavor with a slight hint of citrus highlighting the smoky flavor that comes from the hours of boiling over an open flame or coals. It is viscous and dark caramel in color. Some have mentioned that in the past roasted chañar was used to prepare a type of coffee. Dried fruits were also used to make a flour used in breadmaking. The tree’s bark, leaves and flowers can also be prepared boiled in water to make a cough syrup, or dried for later use.
Chañar (Geoffroea decoraticans) is an endangered plant of the Fabaceae family accustomed to arid climates. It is found between Regions I and IV in Chile (concentrated mostly in Regions III and IV), and also in parts of northwestern Argentina.
Order : Fabales
Clade : Angiosperms
Genus : Geoffroea
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