Carob: the magnificent, misunderstood food

A lot people  know it, but only a few appreciate this amazing food. Carob (ceration for the  ancient Greeks) is the fruit of the carob tree (Ceratonia siliqua), which is an evergreen tree that grows wild in the countries surrounding the Mediterranean and across the Middle East. Carob is like the fruit of the bean. When mature it dries and becomes like chocolate. Although today the white sugar has dominated pastry, until a few centuries ago one of the major food sweeteners in the world was this healthy "chocolate" that grows on trees. This "chocolate" supposedly fed John the Baptist during his stay in the wilderness, the prodigal son of the Old Testament when they were hungry and without money, and the troops of Muhammad. This fruit saved children from malnutrition during the Spanish Civil War and of course many people in Greece, during the German occupation.

Carob is known for its medicinal properties. Reports in medical journals in the 1950s showed that carob powder mixed in milk could help infants to digest their meals, stopping diarrhea. According to a study reported in the Canadian Medical Association Journal, from 230 infants with diarrhea, only three were not cured by the addition of carob powder in their diet. Carob is also used for the treatment and prevention of diarrhea in animals, and for the prevention and treatment of dysentery in humans. Substances pectin and lignin contained in carobs not only regulate digestion, but also they have the ability to inactivate and safely carry out of the body harmful elements (even radioactive particles).

As far as I  know in Greece only a few exploit carob trees, although the European Union subsidizes their cultivation. In Italy there are very large areas of carob trees, but there carobs provide the raw material for the production of activated carbon used as a filter material for organic and other toxic substances. And something of historical interest: as carob seeds weight is remarkably stable, they were used since ancient times as a weight unit for gold and gemstones. Thus, out of the ancient name ceration, came out carat.

Carob is a delicious raw food, as it is sweet, fragrant and crispy. Carob powder is produced by drying, milling and slightly baking lobes after taking out the seeds. The resulting flour is ideal for a range of uses for those who have (re) discover the secrets of the bean. You can use it whenever a recipe calls for chocolate or cocoa. To replace cocoa, simply use the same amount of carob powder. The powder contains about 50% natural sugar so it can substitute sugar in almost all bread products and pastries. Of course, the use of carob powder will result in food color to get brown and chocolate-like taste. If you do not want the taste, you can try mixing different quantities of carob powder with honey to find the mix that suits you best. Carob is usually used as a substitute for chocolate, but it has its own unique taste and is very nice for drinks, bars with nuts, bread products, even mixed with baked beans and barbecue sauce. It contains so different nutrients and phytochemicals from chocolate that people with allergies can enjoy chocolate desserts with carob. It is also an incredibly rich food source, and is probably the ideal "survival food" because it lasts a long time, does not require special storage conditions and can be eaten without preparation. It is rich in calcium containing 350 mg per 100 gr. Comparatively, milk - often regarded as an excellent source of calcium - contains only 120 to 130 mg of calcium per 100 gr - poorly digestible in the case of pasteurized cow's milk. Moreover, it doesn’t contain oxalic acid, as chocolate Oxalic acid tends to reduce the body's ability to digest calcium. Carob beans contain about 4% protein and 76% carbohydrate. Although they are  sweet too, they contain 60% fewer calories than chocolate. Moreover, they contain significant amounts of phosphorus (81 mg per 100 gr), and plenty of potassium (800 mg per 100 gr). Also they contain small amounts of sodium and iron, and they are rich in vitamins A, B and many other metals.
Carob powder is available in some supermarkets and health food stores. But read the package because sometimes other ingredients such as chocolate, sugar and cocoa are added. Therefore, it is important for people with allergies to know that carob powder that they buy is pure. It contains only traces of theobromine, the active stimulatory substance found in chocolate and cocoa. At the same stores you can also find carob syrup. You can buy whole and raw carob in the market definitely or to collect it in summertime throughout southern Greece and Italy. I made my annual commissions in little village in Peloponnesus, and so I enjoy the whole year round a delicious, natural and sweet snack.