What is carob, how is it used, what are its benefits?

The carob fruit, also known as locust bean, is a common choice for those seeking both flavor and a supplementary nutritional alternative with its natural sugars and beneficial compounds…

 

The fertile lands of Anatolia host many botanical resources that are globally valued and appreciated. So much so that while these foods are specially cultivated in different countries, they can even grow wild in Anatolia. The carob tree, without a doubt, is one of the plant varieties that makes us feel most fortunate in this regard… Our ancestors must have known this, as this valuable fruit still holds an important place in our cuisine, passed down through their legacy from past centuries to the present day.

 

So, besides traditional consumption methods, in what different ways might carob fruit be used today? Let's explore the answers to this question and much more together!

 

1. WHAT IS CAROB?

Carob is a sweet and very tough plant variety belonging to the legume family. Due to its growing conditions and structure, this plant is classified as a fruit and is primarily grown in the southern regions of Anatolia in Turkey. In the Mediterranean region, carob plants can also be found in wild conditions as shrubs or trees. With its powerful compounds and versatile uses, this fruit holds great value, especially in agriculture for economic gain.

 

2. HOW IS CAROB USED?

Carob fruit can be consumed raw after being harvested and dried. However, due to its tough texture, it is difficult to chew, so it is more commonly used in traditional Turkish cuisine for making molasses. Carob, which contains a high amount of natural sugar compounds, transforms into a sweet, easily consumable food when made into molasses. However, carob has a much greater effect when it is not subjected to heat treatment, as this preserves its compounds. For this reason, it is widely used in different ways today, in line with evolving production possibilities.

2.1. CAROB USAGE AREAS

In addition to molasses, carob fruit is also used to make products such as extract, flour, powder, and capsules. Each of these product varieties, requiring different processing methods, is produced with the priority of maximizing the preservation of carob's benefits. The uses of carob are, of course, not limited to beneficial consumption. With its dominant yet pleasant aroma, this plant is also among the popular flavors in new generation recipes.

2.1.1. CAROB EXTRACT

Although carob extract resembles molasses in appearance, it differs from this traditional food in terms of its production technique. This food, produced by cold pressing the raw fruits, can preserve its beneficial components at a higher rate.

2.1.2. CAROB FLOUR

Carob flour, also known as carob powder, is obtained by drying and grinding the fruits. Sweet compared to other alternative flours, this food is generally used in beverages, pastry recipes, or for making baby food.

2.1.3. CAROB CAPSULE

Carob capsules are made by combining and compressing carob powder and extract. These capsules, which resemble pills, are sold as natural daily dietary supplements.

2.1.4. CAROB TEA

Carob tea is made by dividing raw carob fruits and boiling them in water. This method of consumption, while offering ease of use, can lead to a loss of the fruit's nutritional value, similar to molasses. Therefore, adding the fruits to boiled and rested water is a more appropriate method.

2.1.5. CAROB CURE WITH HONEY

To make the carob cure with honey, the carob fruits are first soaked in hot water until they soften. After the soaking period, the fruits are removed from the water and mixed with honey. If you wish to prepare this recipe at home, you can choose from Balparmak honey varieties to ensure that the mixture you obtain is 100% natural.

 

3. WHAT IS CAROB GOOD FOR?

Carob, in addition to being a natural sweetener alternative, is also frequently preferred as a protective/supportive food, as we mentioned above. The most common reasons for choosing carob are:

• When used for sweetening, it provides a safer consumption compared to refined sugar.

• It stands out as a strong option for meeting the body's daily component needs.

• It offers a delicious and light natural ingredient alternative for use in sugar-free recipes.

• It can be confidently chosen for feeding babies who have started complementary foods.

• Especially its extract and flour can be mixed with various natural ingredients to make natural face masks.

 

4. WHAT SUBSTANCES DOES CAROB CONTAIN?

Carob, due to its natural sugar components, is an ideal source of carbohydrates. The fruit also contains protein, fat, and many types of vitamins and minerals. Among these components, vitamins A, C, E, and B, as well as minerals such as potassium, iron, magnesium, sodium, phosphorus, and zinc, stand out. One of the most striking characteristics of carob is that it contains three times more calcium than milk.

 

5. WHAT ARE THE BENEFITS OF CAROB?

Carob helps meet many of the beneficial compounds that the human body needs daily. This fruit, which offers a powerful and reliable alternative for the body's energy requirements, supports the optimal functioning of body systems when consumed regularly, thanks to its compounds. For this reason, carob consumption is also considered a complementary and protective treatment method among the public.

 

6. HOW IS CAROB CONSUMED?

Carob consumption methods vary from product to product as follows:

• Raw fruit: Can be consumed directly by chewing.

• Molasses: Provides a more suitable consumption as a breakfast item and sweetener.

• Extract: Can be used as a breakfast item, sweetener, and daily dietary supplement.

• Powder/Flour: Can be preferred in beverages such as milk, smoothies, milkshakes, or in gluten-free and sugar-free recipes.

• Capsule: Consumed by swallowing with water.

• Tea: Can be prepared by boiling in water or steeping in boiled hot water.

• Honey Cure: One teaspoon is consumed every morning on an empty stomach and before bedtime.

 

7. HOW MUCH CAROB SHOULD BE CONSUMED?

Although carob has no known common side effects, experts recommend consuming this plant in limited daily amounts. This is because the highly potent compounds in the fruit, when consumed in excess, can lead to undesirable effects, just like many natural foods. Therefore, limiting daily carob fruit consumption to two to three pieces is more appropriate. For the ideal consumption amount of other carob products, it is necessary to consider the warnings on the labels of packaged products.

 

8. HOW MANY CALORIES ARE IN CAROB?

The caloric value of 100 grams of carob fruit varies between 220 and 230. Carob obtains a significant portion of its energy from carbohydrates. Therefore, those looking to lose weight should definitely consume this fruit in limited daily amounts. For those consuming carob to gain weight, it is also very important not to exceed the recommended amounts to avoid any side effects.

 

So, despite its miraculous properties, have you still not added carob to your winter routine?