Carob

Carob is a member of the pea family. The fruit of the carob tree lies inside a long reddish-colored pod that grows up to a foot in length. Clifford,
Santa Fe, Tylliria, Amele, and Casuda are among the most popular varieties. Locust bean gum is an extract from carob seeds which is used as a
stabilizer in many commonly found foods. This is the most popular use for carob.

Carob most likely originated in the Middle East, where it has been cultivated for the past 4,000 years. It became popular in the Mediterranean
region and from there spread throughout Europe. The Spaniards brought carob to Mexico and South America, while the British brought it to South
Africa, India, and Australia. In 1854 carob arrived in North America and in 1873 the first seeds were planted in California.

Where Is Carob Grown?

Most carob is still grown in the Mediterranean region. Sicily, Cyprus, Malta, Spain, and Sardinia are the main producers in this area. California is
the main grower of carob in the United States.

Why Should I Eat Carob?

Carob is a good source of fiber and protein; the minerals magnesium, calcium, iron, and potassium; and the vitamins A, D, and B. It contains the
polyphenols catechin, gallic acid, and quercetin—all powerful antioxidants. Carob also contains tannins that work as antioxidants that aid the
digestive tract.

Home Remedies

A popular remedy for digestive difficulties (diarrhea, nausea, vomiting) is a drink made with one tablespoon carob powder mixed with one cup of
liquid, such as water, oat, almond, or rice milk. Ground leaves and bark of the carob tree have been used to treat or reduce the symptoms of
syphilis and other venereal diseases. Chemicals called tannins that are found in carob can bind to and inhibit the growth of bad bacteria.

 Lifesaver!

HEART HEALTH: Subjects with high cholesterol showed that those who consumed carob pulp—rich in insoluble fiber—had lower LDL

cholesterol and triglycerides, and improved LDL/HDL ratio.

WEIGHT MANAGEMENT: Another study on the benefits of carob pulp pointed to fat-burning properties of the fruit.

DIABETES: A study done on rats fed locust bean gum with a meal slowed the rate of food digestion, improved insulin response, and prevented

rebound hypoglycemia, an abnormal lowering of blood glucose.

 Tips for Using Carob

SELECTION AND STORAGE:

• Carob is available in powder, chips, and syrup. It comes prepackaged or in bulk at many health food stores.
• Once carob is brought home from the store you want to keep it in a cool, dry place, where it can be kept for up to twelve months. If you buy
carob powder and lumps form, sift the powder in a flour sifter or strainer.

PREPARATION AND SERVING SUGGESTIONS:

• If you are using carob powder as a substitute for cocoa powder, replace one part cocoa with 1½ to 2 parts carob. You must keep in mind that
carob powder is similar in taste to—but not as flavorful as—chocolate.
• Powder: Use in cakes, cookies, candy, or pancakes.
• Chips: Substitute for chocolate chips in muffins and cookies.
• Add carob syrup or powder to warm milk for a hot chocolate substitute.