What Is Carob?
Carob (Ceratonia siliqua) is the long, straight or slightly curved, dark brown pod-shaped fruit of a Mediterranean tree in the legume family. It is also commonly known as St. John’s bread.
The pod contains sweet, sticky pulp and hard seeds. When ripe, it is harvested from the tree and dried in the sun; in dried form, it can be stored for a long time without spoiling.
Carob Nutrition Facts
100 grams of carob powder (carob flour) contain about 222 kcal, 89 g of carbohydrates, and a notable 39.8 g of fiber; carob is also rich in calcium. It is used as a sweetener because it is high in natural sugars.
What Are the Benefits of Carob?
With its high fiber content, carob powder can be considered part of a balanced diet; it is chosen by people looking for a chocolate substitute because it contains no cocoa or caffeine. Its calcium content may also contribute to the overall diet.
This information is general; carob is a food and is not a substitute for medical treatment.
How to Choose Carob
When buying fresh carob, check the color and firmness of the pods.
- Dark brown, glossy, firm pods are well dried.
- There should be no musty smell or soft, damp spots.
- When buying molasses or powder, look for a label stating that it is pure carob with no additives.
How to Store Carob
Dried carob pods can be stored for months or even years without spoiling in a cool, dry place. Ground carob flour keeps fresh for a long time in an airtight container away from moisture.
Using Carob in the Kitchen
Carob is most often consumed as molasses or powder (flour). The molasses is used as a sweetener, while the powder is used as a cocoa substitute in cakes, cookies, and drinks.
How Is Carob Molasses Made?
The dried pods are broken into pieces and boiled with water; the resulting dark liquid is strained and simmered over low heat until thickened. This molasses can be eaten on its own or served mixed with tahini.
How to Use Carob Powder
Carob flour can be used in similar proportions in place of cocoa powder in cake and cookie recipes; its natural sweetness may mean the amount of sugar can be reduced accordingly. It can also be mixed into milk-based drinks.
What Recipes Use Carob?
Carob molasses, tahini and molasses, cakes and cookies made with carob flour, and some traditional sweet fruit drinks (şerbet) are among the main uses for carob.
Frequently Asked Questions
Are carob and St. John’s bread the same thing?
Yes. St. John’s bread is another name for carob; both refer to the same fruit.
Can carob powder be used instead of cocoa?
Yes. Carob flour gives a color and texture similar to cocoa powder, but it tastes sweeter and contains no caffeine, so the amount of sugar in the recipe can be reduced.
Can carob be eaten raw?
Ripe, dried carob pods can be chewed to suck the sweet pulp inside; remove the hard seeds without swallowing them.
Where does carob grow?
It grows in regions with a Mediterranean climate, especially along the Mediterranean and Aegean coasts of Türkiye.
Can carob molasses be used instead of honey?
Yes. It can be used in similar proportions as a sweetener in place of honey or grape molasses; compared with honey, it has a darker, more caramel-like profile.