Carob - what is it? Recipes of drinks, tea, chocolate and candy from carob

Carob - what is it and how is it used in cooking? It is to the submitted questions that we will devote our article.

Carob - what is this product?

The carob is the greenery of an evergreen carob, which grows in the Mediterranean countries, namely Italy, Spain, Cyprus and so on. In its raw form, this product is inedible. But after it is immaturely torn and dried in the sun, it becomes very sweet and tasty. Externally, the kerob differs little from ordinary cocoa powder, except that it is a shade of brown. However, to taste it is more saturated and sweet. In addition, the significant difference between the two products presented is that the packaged kerob does not contain flavors and other chemicals that are often added to cocoa powder, chocolate, and so on.

One can not ignore the fact that the carob tree, which gives such a useful product, is not prone to diseases of the wood sponge. In this regard, it is never sprayed with chemicals, which is a huge plus for the finished powder.

Historical reference

In ancient Greece, the kerob was known as the "Egyptian fig". Such solid and smooth seeds of pods had an absolutely identical weight and shape. Thanks to this, they for a long time acted as a measure of mass under the Arabic name "carat". It should be noted that this share unit is still used today (in jewelry and pharmaceuticals).

Product Features

Carob - what is this product? Answering the question posed, one should proceed to clarify the fact whether this ingredient is useful, or it is undesirable to consume it.

Not everyone knows, but this powder is surprisingly rich in natural dietary fiber, which has a beneficial effect on the intestinal microflora. In addition, unlike cocoa beans, it is much sweeter and during the preparation of a dessert does not require additional use of refined sugar. So what else are the benefits of such a product as a carob? The useful properties of this powder are as follows.

First, it contains a huge amount of mineral substances (calcium, phosphorus, potassium, magnesium, iron, nickel, copper, manganese, barium) and vitamins (A, B2, B and D). At the same time, a 8% carb consists of protein.

Secondly, the presented product significantly reduces the absorption of excess cholesterol during meals. It should also be noted that the hypocholesterole ability of the carob is 2 times stronger than that of other dietary fibers.

Third, unlike cocoa and coffee, such a powder does not contain psychotropic substances, namely - theobromine and caffeine, which are present in all chocolate products and quite often cause allergic reactions and addictive.

Fourth, the kerob (recipes with this product will be presented below) does not include in its composition such a substance as phenyltylamine, causing migraine and headaches, as well as a ferromine that promotes the appearance of an allergic rash, acne.

Fifth, the carob lacks oxalic acid, which prevents the body from accumulating such elements necessary for healthy skin and bones as zinc and calcium. Those who prefer this powder a regular bar of cocoa, quite often face the appearance of acne on the face.

Sixth, the kerob contains complex carbohydrates, as well as tannins. As for the first element, it makes the powder more sticky, promotes rapid absorption of the liquid and acts similarly to the thickener. Tannins of this product bind toxins, and in the future they are taken out of the body.

Thus, if you hear the question: "Carob - what is this product?" - you can safely answer that this ingredient is a counterpart of cocoa, but is more sweet and beneficial to the body.

Application in Cooking

Such a powder is a good substitute for granulated sugar and cocoa in confectionery and chocolate products.

The carob is actively used in the manufacture of dark and white glazes, without changing their original color and the smell of the final product. The use of such a product reduces the use of granulated sugar. In addition, the locust bean carob contains a substance called "resin" or "gum". Due to this element, the powder is very often used in cooking as a natural thickener and stabilizer.

You can learn how to use the kerob, where to buy this product, and other information about it, just below.

Product Value

At a price, this powder is not much different from the usual cocoa. However, to buy it is more than problematic. In ordinary supermarkets and grocery stores it is extremely rare. With what it is connected - it is not clear. After all, it is much more useful, sweeter and tastier than cocoa powder. If you still want to eat it, then it is recommended to contact specialized outlets selling various products for homemade baking. In addition, you can search for a carer in online stores.

Carob: recipes of different bakes and drinks

The presented product can be used not only for the preparation of various pastries and confectionery products, but also make drinks from it. Let's consider several recipes that you can use to create tasty, and most importantly, healthy dishes.

Soft and delicate chocolate cake

For the preparation of such baking you will need:

• Butter - 200 g;
• Sand sugar - 1 glass;
• Fresh milk - 1 glass;
• Kefir thick - 1 cup;
• Wheat flour - 4 glasses;
• Kerob - 4 large spoons;
• Soda canteen - ½ dessert spoon (must be extinguished with vinegar);
• Raisins - 1 glass.

Cooking process

First you need to melt the butter, pour in the sugar and kerob, and then add the milk and kefir. Mixing all the ingredients together, you need to lay out the wheat flour, parboiled raisins and table soda, which is extinguished with apple cider vinegar. As a result, you should get a not very thick foundation, which must be placed in oiled molds and baked in the oven for at least half an hour. Such chocolate cakes are very sweet, tasty and with a bright aroma of carob.

Instant sweets

To make such sweetness, it is necessary to prepare:

• Prunes without pits, dates or other dried fruits - 15-25 pcs .;
• Kerob (powder) - 4 large spoons;
• Milk - 1 large spoon;
• Sugar - 1 large spoon;
• Butter - 10 g.

Cooking process

First you need to make a thick glaze. For this, it is required to heat milk, kerob, butter and granulated sugar on low heat. Next in the resulting mixture you need to dip the acquired dried fruits, separately place them on a flat plate, and then cool in a refrigerator. By the way, if you put the glaze in a small form and just freeze, then in the end you will get very tasty and useful chocolate from the carob.

How to prepare a fragrant drink?

Drink kerob is prepared in much the same way as ordinary cocoa or coffee from freshly ground grains. To do this you will need:

• Milk fresh small fat content - 250 ml;
• Powder kerob - 1.5 table. Spoons;
• Ordinary drinking water - 200 ml;
• Honey floral or lime - 1 large spoon.

Cooking process

Carob (the drinks recipes presented in this article) should be added to the milk from the very beginning. This is necessary for the powder to lose its lumps and become more delicious. Thus, it is required to connect a dairy product and ordinary potable water in a scoop or small saucepan, and then add the kerob to them, put on not very strong fire and mix thoroughly with a large spoon. After this, you should wait for the liquid to boil, pour sugar into the dishes and remove it from the plate. The main thing at the same time is not to miss the moment, as the drink can "run away" very quickly and unexpectedly. Next in the scoop, you need to add a spoonful of honey and pour the drink into a large bowl. Serve it to the table in a hot or slightly frozen form.

How delicious to make tea from locust beans?

Above we described how to prepare delicious drinks from such a powder product as a carob. Tea from this ingredient is no less useful. After all, with his regular use, a person receives the necessary charge and energy. In contrast to conventional brewing, chopped locust beetroot fruits contain such essential minerals as calcium, potassium, magnesium, iron, sodium, zinc and manganese. In addition, to taste this excellent tea drink quite strongly recalls compote made from dried fruits. It also has a pronounced spicy and delicate aroma and slightly subtle sweetness. The presence of a huge amount of useful substances, minerals and vitamins from the carob makes it indispensable in the daily diet.

Cooking process

Cooking tea from crushed carob pulses is quite easy and simple. To do this, you need to take a clay or porcelain teapot, rinse it with boiling water and pour a couple of spoons of carob. Then the product should be poured only with boiling water, mix with a spoon, close tightly and leave for a quarter of an hour. After this, you can safely pour the tea and serve it to the table.

Useful advice to housewives

1. There is no need to look for any specific recipes in which to apply this product. After all, it is allowed to add to any baked pastry or confectionery. If they need to use cocoa or chocolate, then it's okay. These products simply need to be replaced with a carob, which does not in the least affect the taste and quality of the final product.
2. As for drinks, they can be given without any fear to children. Moreover, by adding ingredients such as vanilla, honey, etc., you can achieve a more intense taste and aroma.
3. It is not necessary to prepare tea only from a crushed carob. After all, it can be used as an additive to a black or green brewing product. This way will make the tea ceremony more useful and will not leave indifferent any of your guests.

In conclusion, I want to say that the kerob is not a panacea and a medicinal product. But if those people who do not think of life without chocolate, cocoa or coffee, will become more likely to use this product, their health and well-being will improve significantly.