of the tree Ceratonia siliqua, commonly called carob. These fruits are in effect legumes, since the carob tree is part of the legume family (Fabaceae). The fruits of the carob are therefore also organized in indehiscent pods, about 15 cm long and containing very hard, round and flattened seeds, called carats. Carobs are used in the food industry, both in human and animal nutrition, but above all in the food industry as an additive. This ingredient, also known as E410, has the ability to absorb water up to 50-100 times its weight. For this reason, carob flour is used as a thickener in many food preparations, including canned meats and ice cream.
The raw pulp of the carob has a sweetish taste, very similar to cocoa.
Its use for proven health benefits dates back to 4,000 years ago in ancient Greece. According to the Encyclopedia of Healing Foods, 19th-century British chemists sold carob pods to singers so they could keep the strings. healthy vowels, and to soothe and cleanse the throat.
Carob is found on the market in different forms:
- dust
- snacks
- syrup
- extract
- supplements in tablets
The ancient Greeks were the first to grow carob trees, which are now grown all over the world, from India to Australia. Each carob tree is the same sex, so it takes a male and female tree to produce carob pods. A single male tree can pollinate up to 20 female trees. After six to seven years, a carob is capable of producing pods.
Once a female carob tree is fertilized, it produces hundreds of pounds of dark brown pods filled with brown pulp and small seeds. The pods are 1/2 to 1 foot long and about an inch wide, and are harvested during the fall months.
and sugars. Not only that, the fruits contain no caffeine and are gluten-free. Carob is also an excellent source of vitamins and minerals. Contains B vitamins and minerals such as copper, calcium, manganese, potassium, magnesium, zinc, selenium. Carob is also rich in pectin and protein.. Carob tastes similar to chocolate and is a great alternative in the preparation of sweets as a thickener. Since carob is naturally sweet, it can help replace sugar.
During cooking, you can replace the chocolate carob in a 1 to 1 ratio. You can also replace the carob chips with chocolate chips. If you are lactose intolerant or vegan, carob is also a great "dairy-free" alternative.
From the dried and ground carobs, a flour is obtained, used as:
- Cocoa substitute
- Food additive
- Diet food.
Consuming carob can help lower cholesterol, reduce the risk of heart disease, relieve stomach problems, and treat diarrhea.
Like cocoa, carob contains polyphenols, which are antioxidants known to reduce the risk of heart disease. Carob tannins, which are dietary compounds found in plants, are different from normal plant tannins, and have a drying effect on the digestive tract that helps fight toxins and prevent harmful bacterial overgrowth in the intestine.
Natural carob sugars also help thicken loose stools. Scientific research suggests that carob seed juice may be a safe and effective way to treat diarrhea in young children and adults. Check with your doctor before taking carob as a supplement.
and insulin. Additionally, people with nut and legume allergies may exhibit allergic reactions, such as asthma and erythema.
