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Sources of Carob Powder

Carob is derived from the pods of the carob tree. Native to the Mediterranean region and North Africa, it also grows in the Southern U.S. and parts of Latin America. It is an ancient food source and is mentioned in the Bible as the 'honey locust' eaten by John the Baptist as he wandered in the wilderness. Nutrition-conscious cooks value carob for its resemblance to chocolate while retaining a healthier nutritional value. It has less caffeine and sugar than chocolate, is low in fat, and is high in vitamins A, B1, B2, and calcium.

  1. Cocoa vs Carob Powder

    • After harvesting, the bitter seeds are removed and the carob pods are roasted and ground into a fine flour. This resembles, and can be a substitute for, cocoa powder. Carob powder can be found as an ingredient in many food items that would more typically contain chocolate or cocoa -- candy, power bars, cookies, cakes, baked goods, powdered hot chocolate drinks and more.Though not everyone prefers the taste, carob is a boon for people allergic to chocolate or vegans who want to avoid the animal products (butter and other fats) in commercially prepared chocolate.

    Other Forms of Carob

    • Carob can be processed into forms other than powder. Honey from carob flowers, though rare, has a warm, complex flavor that hints at chocolate. Carob can sometimes be found in syrup form as well as in soft drink form. Carob naturally has binding and stabilizing properties when used in cooking so it is often used in the commercial form called Tragasol in many kinds of manufactured foods.

    Eat it Raw and DIY

    • Raw food advocates suggest eating raw unadulterated carob pods as a sweet, high fiber snack.You can make your own carob powder for baking by cracking open the pods (available from health food stores and specialty retailers) to remove the seeds, leaving them overnight to cure in an oven on the lowest setting and then grinding the cooled pods into a powder or meal with a mortar and pestle.

    Carob fudge

    • Here's a simple recipe for a fudge-y treat with much less sugar and caffeine and many more health benefits than a dessert made with chocolate. Heat half cup of peanut butter and half cup of honey over low heat until it is soft and gooey. Remove from heat and slowly stir in half cup of fine carob powder. Form into small balls and roll in whole sesame seeds or flaked coconut.

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