General Description

Ultimate cacao substitute, carob is a legume that grows in the Mediterranean regions where it was cultivated for its impressive nutritional value a long time ago. Anti-diuretic and appetite suppressor, carob is without theobromine or caffeine, otherwise found in cacao products. A healthy alternative for children, carob has less fat, more fiber and calcium than cacao.

Naturally rich in vitamin D, this flavourful legume helps maintain optimal bone health and a healthy digestive track. Naturally sweet, velvety and caramelized flavour, carob will add aroma and texture to your deserts, cakes and homemade ice-cream!

History

The Berbers Zayane people of the Morrocco region use it for its medicinal properties because, thanks to its high fiber content, it has a regulatory effect on intestinal function so it is used for diarrhea or constipation in children. They mix it with water or milk to produce a beverage similar to hot chocolate. Carob powder is generally used as a substitute for chocolate.

In ancient times, this rare fruit was only consumed by the upper-class. At the time, dates, raisins, grenadine, melons, carob and sycamore were largely consumed as part of their diet.

Nutrition & Benefits

• Rich in trace element, the seed detoxifies the body and help build the immune system
• Excellent source of iron, carob has a lower fat content than cacao
• Higher concentration of fiber and calcium than cacao, as well as an excellent source of phosphorus and magnesium
• Good source of dietary fiber, carob powder helps the digestive track and is an antidiarrheal agent
• Helps protect the body against gastro-enteritis and is an antitussive
• No caffeine or theobromine content, a stimulating agent found in cacao

Culinary Uses

Widely used by the food industry for its binding and stabilizing properties, carob powder is also used as a substitute for cocoa so you can use it in recipes that call for that ingredient. If you choose to use it this way, please remember that the carob powder is rich in sugar so you should reduce the quantity by about 1/3 the amount of sugar in your recipe.

Did you know?

The size and weight of these seeds is quite standardized which is why they used to serve as the unit of measurement. Carat comes from the word carob, as one carob seed represents one carat in the gem industry

Nutritional Facts Table