Information About Carob

Information About Carob

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What Are Carobs: Learn About Carob Tree Care And Uses

By Amy Grant

While little known to many people, carob trees have a lot to offer to the home landscape given suitable growing conditions. Read here for more carob tree information, its history and uses in the landscape.

In defense of Carob syrup!

Let me say this right up-front -- there is NO substitute for chocolate! The poor carob pod and its syrup became horribly maligned during the 1970's as some kind of chocolate substitute. Memories of carob brownies still make me shudder with revulsion.

Then I ended up living 3 years in Cyprus, where carob was known until modern times as "black gold" and enjoyed a thriving trade around the Mediterranean. It wasn't until the last year that at the urging of a friend, I finally picked up and tried a carob pod on a wildflower hike in the countryside. It was love at first bite! My young son and I them came to look forward to picking up the pods in Cyprus and snacking on them during outings to the countryside. Luckily, it was spring, and I quickly realized how beautifully carob syrup would complement fresh figs, especially with some Greek yogurt or vanilla ice cream on the side. Carob syrup is rich, dense, and complex like molasses, but not as thick or heavy. Like molasses, it is also rich in iron and nutrients -- presumably why the health nuts caught onto it. Use it when you want a flavor between molasses and honey. Try it first on some plain vanilla ice cream if you're hesitant, and then count the days until the figs appear in the market and enjoy!

Hot Carob (guilt-free alternative to hot chocolate!)

Love the taste of hot chocolate, but hate the calories and all that sugar? I’ve got just the thing for you.

Carob powder is a natural, caffeine-free chocolate substitute that’s naturally low in fat but high in calcium, iron, B vitamins and fiber. It’s made from the long bean-like pods of the carob tree and can be used as a replacement for cacao or cocoa in cooking, baking and smoothies. It has a naturally sweet and very rich, creamy taste without the stimulants often found in chocolate.

This hot carob recipe is super quick and easy, but the end result is so satisfying! Whenever those cold-weather chocolate cravings hit me, I make myself a cup of hot, delicious carob. When I tried this for the first time, I couldn’t believe that it didn’t have any animal milk or chocolate in it. It’s definitely a great alternative for those who, similar to me, are very sensitive to dairy. It was so creamy and tasted JUST like hot chocolate, if not better. Perfect guilt-free treat for those cold winter nights.

2 cups of unsweetened almond milk (you can also use soy milk, I personally don’t get along with it)
2 TBS of carob powder
1TBS of good maple syrup (or honey)
vanilla extract

Heat the milk in a small saucepan, be careful not to boil it. Add the carob powder and start whisking to remove any clumps. Remove from heat, add the maple syrup, a dash of cinnamon and a splash of vanilla extract (this makes 2 servings, for 1 serving, simply half the ingredients).

*I originally shared this post right here


  1. Mezinris

    I congratulate, very good thought

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