Carob
Varieties
Two distinct products are derived from the fruit of the carob tree, including carob bean gum and carob powder. Carob bean gum is made from the beans encased in the pod, and is used extensively in food manufacturing for its gelling and binding properties. Carob powder, noted for its similarity to cocoa powder, is made by drying, roasting, and grinding the carob pod after the beans have been removed. The color and flavor of carob vary according to the roasting process—the longer carob is roasted, the darker its color and the blander its flavor. Solid carob, carob chips, and carob syrup are made from carob powder.
Preparation, Uses, & Tips
Carob is often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. To substitute carob powder for cocoa, replace one part cocoa with one and one-half to two parts carob by weight. Keep in mind that carob is not as flavorful as chocolate, so it is best used in recipes that contain other strongly flavored ingredients. But because carob is naturally sweet, it isn’t usually necessary to add sugar when using it in place of unsweetened cocoa powder. Carob chips are easily substituted for chocolate chips in cookie and muffin recipes, and many people enjoy hot beverages made from carob powder as a substitute for coffee.
Storing
Store carob powder in a cool, dry place for up to 12 months. If lumps form, sift before using.
Nutrition Highlights
Carob (flour), 1 cup (about 100g)
- Calories: 228
- Protein: 4.7g
- Carbohydrate: 91.5g
- Total Fat: 0.67g
- Fiber: 41g
*Excellent Source of: Calcium (358mg), Potassium (852mg), and Riboflavin (0.47mg)