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Carob: Brown Powder with a Big Effect

Carob has long been established in organic supermarkets. Carob what? The powder from the dried fruits of the carob tree contains numerous nutrients – and offers a delicious alternative to chocolate. Exactly the reason to take a closer look. Together with ChocoSan, we will introduce you to the advantages of the superfood and give you delicious tips on how to prepare it.

Origin and production of carob

Carob is the roasted and finely ground pulp of the carob fruit. They grow on the carob tree, whose best-known product in this country is probably the carob bean gum. In order to obtain carob, the ripe fruits are cleaned, broken up, and crushed. After the stalks and seeds are removed, the pulp is either dried, roasted for longer shelf life, and then ground or processed directly into syrup.

The nutritional content of carob

Carob contains hardly any sodium and fat, but a high proportion of high-quality dietary fiber. Together with the natural sugar they contain, they provide a lot of energy with a relatively small amount of calories (255 kcal per 100 g). In addition, there are vitamins A, B, and E, trace elements such as iron and manganese, natural minerals such as potassium, calcium, phosphorus, and magnesium, as well as secondary plant substances such as flavonoids with antioxidant properties. Unlike cocoa, carob is also free of stimulating substances such as theobromine and caffeine.

And last but not least, carob can also have a positive effect on digestion and support the natural function of the gastrointestinal tract thanks to its high proportion of fiber and starch. In addition, carob is said to have a basic effect.

The uses of carob

In principle, carob can be used wherever cocoa powder is usually used as an ingredient. With its sweetish, caramel-like taste, carob resembles the taste of cocoa but is less bitter than it. Carob offers interesting taste variations in cakes, creamy desserts such as pudding, or in spreads. To get used to the transition from chocolate to carob, it is initially advisable to replace only part of the cocoa used with carob and then gradually increase this proportion. Since carob already contains sugar, you can also use less sweetener. This is how you save additional calories!

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Carob: An Alternative to Cocoa

Carob is the powder from the dried fruit of the carob tree. It is considered a healthy alternative to cocoa. But what is the health value of carob and what are the advantages and disadvantages of carob compared to cocoa?

The carob tree is widespread in the Mediterranean region and in the Near East and belongs to the legume family. Long, curved pods that are almost black in color hang from the branches. These are the fruits of the tree.

Each pod contains up to 15 seeds, separated from each other by the pulp, the so-called “carob”. In its regions of origin, carob is often eaten raw, but in local organic markets carob is mainly found dried and ground as a powder.

Carob powder has a fruity-sweet caramel flavor and can therefore serve as a tasty and less bitter alternative to cocoa. You can use carob the same way you use cocoa powder, for example to make hot “chocolate” or “chocolate” pudding or to bake a marble cake. In addition, carob powder has a few advantages that speak in favor of swapping out cocoa for carob from time to time.

Carob: that’s what makes it so healthy

Carob scores in several ways from a health perspective:
Carob is nutrient rich. It contains vitamins A and B as well as the minerals iron and calcium.
Carob is almost fat-free, but rich in dietary fiber and insoluble phytochemicals.
According to a study, this means that the consumption of a carob extract can cause a short-term reduction in blood lipid levels and boost fat burning.
The roughage together with the naturally contained sugar ensure that carob is a good supplier of energy.
Carob is also very low in calories: 100 grams contain around 255 kilocalories, while 100 grams of cocoa powder contain 350 kilocalories.
Unlike cocoa, carob does not contain any stimulating substances like caffeine or theobromine. So it is also suitable for children.

Conclusion: cocoa or carob – which is better?

Carob tastes sweeter and less bitter than cocoa, but can be used in the same way. Unlike cacao, carob does not contain any stimulating substances that some people are sensitive to. In addition, carob can be a more sustainable choice than cocoa: the carob tree is less sensitive, does not need as much water and also grows in southern Europe. From a health and ecological point of view, it is therefore worth trying carob as an alternative to cocoa.

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