The Fruit of carob

Fruit of the carob tree, tree with evergreen leaves probably originating in Syria and cultivated since antiquity; It would then have spread to the Mediterranean region. The word "carob" comes from the Arabic word kharrub which means "pod".

The carob tree is related to the tamarind tree; It is sometimes known as the "bread of St. John," for a legend tells that Jean-Baptiste would have fed his seeds with honey when crossing the desert.

Carob has many benefits so the food industry uses abundantly as a substitute for cocoa and as an additive for its stabilizing, binder and gelling properties. Carob also serves as a substitute for coffee and animal food. It was popular food in Europe until the early 1920s, and then it fell into oblivion. The carob reappeared massively on the market in the early 1980s, especially in North America, when the food industry used it to replace cocoa, which became scarce and costly as a result of a shortage.

The carob tree can live 100 years; It grows in hot climates and reaches up to 12 m high. This decorative tree has fairly large leaves that are tough, green and shiny on the surface. The small reddish flowers clustered into clusters give rise to fruit, long, flattened brown pods, which are 10 to 30 cm long. They contain a sweet and juicy pulp, in which a row of 3 to 10 shiny, hard, flat, reddish-brown seeds is aligned. The cultivation of the carob has spread to several parts of the world; This tree grows especially in Mexico, the southern United States, India, South Africa, Australia and the Near East.

The carob tree provides two distinct products: locust bean powder, similar to cocoa, obtained from pods, and locust bean gum obtained from locust bean seeds contained in the pod. The carob is marketed in solid form (powder, broken) or liquid (syrup). The carob powder is obtained by drying, roasting and grinding the pod after removing the seeds.

Unlike cocoa, carob does not contain theobromine, an excitant similar to caffeine. Since carob is very sweet, it is not necessary to add sugar when used instead of cocoa. However, the flavor of carob beats to be raised, either by cinnamon or mint.

The degree of roasting alters color and flavor; The higher it is, the darker the carob and the more it loses its flavor. The solid carob, the syrup and the chips are made from the powder. As for the seeds contained in the pods, which are covered with a very narrow brown envelope, they contain a translucent white endosperm which provides the carob gum. This acts as a thickener.

Uses of carob

The carob is used as cocoa and chocolate, it is put in cakes, cookies, drinks and confectionery. It is used as such or combined with cocoa or chocolate. For each part of cocoa, 11/2 to 2 parts of carob by weight can be substituted in most recipes. However, it is preferable to add strong flavors to enhance flavor.

When the carob powder replaces the cocoa, reduce the amount of sugar in the recipe by about a quarter, as this powder is sweeter than cocoa powder.

Carob is less soluble than cocoa. A certain quantity remains in suspension in the liquids, giving a less clear consistency and creating a deposit at the bottom of the container; First diluting the carob with warm water makes it possible to dissolve it better. The carob melts at a lower temperature than the chocolate and liquefies more quickly, which can be troublesome for the preparation of foams, for example.