From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Any one of several deciduous, thorny, small shrubs or trees in the dry southwestern U.S. and northern Mexico. The bane of ranchers, this invasive leguminous plant develops sweet, pulpy pods up to 6 inches (15 cm) long. They provide food and habitat for wildlife and were a staple in the diet of indigenous peoples, who cooked the pods whole, or used them to make syrup, tea or pinole. The aromatic, aged wood is commonly used (sometimes with wood from apple or pecan trees) for grilling beef, fish, pork and poultry, and smoking jerky, ham and sausages.
