Carob

 

What is. Carob algarroba tree is a slow growing, medium sized evergreen tree originating in the eastern Mediterranean. Carob is probably the highest form of vegetative life-forms beside palm trees in the Costa region.

Good for:  1/ Treatment for cough. 2/ Anti diarrhoea. 3/ Improve digestion. 4/ Lowers cholesterol level in the blood. Carob seeds don’t have a cholesterol agent. 5/ It act as an antioxidant. The antioxidant activity helps the body repair free radical damage, which is a process of aging. 6/ Fights anaemia. 7/ The vitamin E content in carob helps in treating cough, flu. 8/ The Gallic acid in carob helps in preventing and treating polio in children. 9/ Carob fights against osteoporosis, due to its richness in phosphorus and calcium. 10/ Carob pod husks are chewed by singers to clear the voice and throat. 11/ It contain an active substance that is effective against asthma. Carob is also used for asthma problems caused by allergies. It is a good expectorant. If the smokers use it for a few days, they will see how to expectorate. 12/ Balancing high blood pressure. 13/ Analgesic (painkiller).14/ Anti allergic. 15/ Antibacterial. 16/ Antiviral. 17/ Antiseptic. 18/ It is rich in phosphor and calcium. For this reason, it is used in the fight against osteoporosis.

History. The fruits of algarroba tree contain large amounts of sugar and were used for that purpose long before the beginning of cultivation of sugar cane. It’s seeds were used as a measure for establishing the purity of gold, which was very important for gold-ravishing conquistadors. The seeds from the Carob tree are extremely consistent in size and weight and are believed to have been the original gauge for the 'carat' used by jewellers.

Name: known as Prosopis in Latin. The carob tree, also known as St John’s Bread, originated in the Mediterranean region.

Used parts. For the raw food cacao replace (almost then and we use it instead because of the easy, less polluting production method. Purest of the two.

Locust Bean Gum: Locust bean gum (also called carob bean gum) is a white to yellow-white powder obtained from the seeds of the carob tree, which commonly grows in Mediterranean countries. It is used as a thickener in salad dressings and sauces, and in ice cream to prevent ice crystals from forming.

History: the species itself is ancient having survived the last ice age.

Native to: flourished throughout the Mediterranean region. It is well adapted to harsh climates and poor soils.

Botanical: It is a member of the Legume (Pea) family and is the only member of the genus Ceratonia. It is a xerophilous scleophphyllous species well suited to dry infertile environments. This tree can be found across the wide area of tropical and subtropical regions of South America, but also in Africa, Asia and Europe, where it grows in the Mediterranean belt. This tree is extremely deep rooted and drought-resistant, so it actually thrives in all types of dry soil. Its wood is very hard and durable.

How to use: See recipes bvelow. If you want to use carob as a chocolate substitute at home, the best way is to use carob powder, and trim the fat and sugar in your existing recipes. Carob powder can make a very satisfying nightcap, without the stimulating effects of the caffeine in chocolate. Cosmetic face-packs are made from a flour made from the seed pods. It is a nitrogen fixing species, providing improvements to soil fertility.

Native use: Throughout its natural range the species has been widely cultivated because of its reliability as a food and fuel resource even during times of drought. Carob was eaten in ancient Egypt. It was also a common sweetener and was used in the hieroglyph for "sweet" (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. In Turkey the carob is known as "harnup" or "keciboynuzu", and is widely produced. On the islands of mediterranian this is a traditional medicine for coughs and sore throat. However, carob pods were mainly used as animal fodder on the territory, apart from times of famine or war when they formed part of the diet of many human. Also it is believed to be an aphrodisiac. Carob pods were an important source of sugar before sugarcane and sugar beets became widely available. Carob has proven very effective in relieving diarrhea in infants. Carob, dried or roasted and having a slightly sweet taste, in powder or chip form, is used as an ingredient in ice creams, cakes and cookies. The seeds are the source of locust bean gum, a thickening agent used in numerous processed foods. In some countries, carobs are consumed as a snack. Crushed pods are used to make a refreshing drink. Compotes and liqueurs are also made from carob. In some sections, syrup extracted from carob is used as a complement to some dietary supplements.

Today’s use: algarroba is somewhat different - its main purpose lies in the production of chocolate substitutes. Carob vs. chocolate: Carob is caffeine free, oxalic acid free and no Theo bromine, thenylthylamine and tyramine, these last 3 can trigger headaches and migraines in some people. It also contains less fat and more sugar than Cocoa. Cocoa has around 23% fat and 5% sugar while Carob contains approximately 7% fat and 42-48% sugar. Raw food recipes call often for carob as substitute for chocolate or appreciated for its own taste and nutritients with any side effects. Cacao is in natural form not sweet but bitter and needs sweeteners but carob is the opposite. Carob has also been used as a non-toxic alternative to chocolate in dog treats, as the Theo bromine in chocolate is fatally toxic to all animals, even humans in high enough doses (in raw form). Carob powder is made from the seed pods and has an appearance and taste similar to chocolate. It beats out the cocoa bean in the health stakes in two major areas – it contains no caffeine and is high in fibre. It also contains a number of nutrients.

Taste: it is also best to develop a taste for carob as a product in itself. If you are expecting the pure taste of chocolate the first time you taste a commercial carob bar, you will be disappointed. It has a pleasant taste somewhere between caramel and chocolate.

Rich in: Carob tannins contain Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic The dark-brown pods are not only edible, but also rich in sucrose (almost 40% plus other sugars) and protein (up to 8%). Although this product has a slightly different taste than chocolate, it has only one-third the calories (total 1595 calories per pound), is virtually fat-free (chocolate is half fat), is rich in pectin, is no allergenic, has abundant protein, and has no oxalic acid, which interferes with absorption of calcium. Moreover, the pod has vitamin A, B vitamins, and several important minerals. They can be eaten directly by livestock, but we know carob mostly because the pods are ground into flour that is a cocoa substitute. Contains: Ash, water, protein, sugars, fibers, polyunsaturated fat, monounsaturated fat, saturated fat, omega-3 fatty acids, omega-6 fatty acid, choline, folate, vitamins: B6, E, C, A, B2, B3, D, leucodelphinidin, niacin, riboflavin, thiamine, selenium, manganese, copper, zinc, barium, copper, nickel, sodium, potassium, phosphorus, magnesium, iron, calcium.

Raw Recipes:

1/ Carob mousse: 1 very ripe avocado+3 dates, (pitted) soaked for 1/2 hour in water, then drained +1/2 cup raw carob powder Blend avocado, dates, little water and carob in a blender until smooth and creamy.

2/ Energy balls: 3/4 cup raw walnuts, cashews or pecans, 1/4 cup raw carob powder. 1 cup raisins or dates. Mix all ingredients in a food processor until fine and sticky. Shape into balls and enjoy! If you can't get the mixture to hold together, add a few more raisins and a tablespoon of water. Rolling them through coconut rasp will give them a nice look extra taste, nutrition and less sticky.

3/ Carob Cream Pie >Best if you let it freeze. Take out about 15 minutes before serving. Crust:1 cup raw almonds (not soaked or soaked then dehydrated for dryness and crunch) +1 c fine shredded coconut +1 t vanilla+1 c pitted dates (soaked)+1/2 c raisins or medjoul dates (soaked)+sprinkle Himalaya salt > Blend all ingredients in food processor until finely ground. Cover bottom of spring form pan with parchment paper. Press crust mixture on top of parchment paper until even and well flattened. Put crust in freezer while preparing filling. Filling: 2 large avocados, not too mushy+1/2 – 3/4 c raw carob powder+1 orange, juiced (squeeze by hand)+1/3 c pitted dates+1/4 c honey+1 tsp vanilla >Blend the dates and orange juice. Add remaining ingredients and blend until smooth. Take crust out of freezer and smooth carob filling over crust and return to freezer.