Carob (Ceratonia siliqua)
HIS DAILY BREAD
Did you know … carob is also known as “locust” or “St John’s bread” because the “locusts” that John the Baptist fed upon in the Bible in actuality were carob pods?
What’s the Story?
Carob is a member of the pea family. The fruit of the carob tree lies inside a long reddish-coloured pod that grows up to a foot in length. Clifford, Santa Fe, Tylliria, Amele and Casuda are among the most popular varieties. Locust bean gum is an extract from carob seeds which is used as a stabilizer in many commonly found foods. This is the most popular use for carob.
A Serving of Food Lore …
Carob most likely originated in the Middle East, where it has been cultivated for the past 4,000 years. It became popular in the Mediterranean region and from there spread throughout Europe. The Spaniards brought carob to Mexico and South America, while the British brought it to South Africa, India and Australia. In 1854 carob arrived in North America and in 1873 the first seeds were planted in California.
Where Is Carob Grown?
Most carob is still grown in the Mediterranean region. Sicily, Cyprus, Malta, Spain and Sardinia are the main producers in this area. California is the main grower of carob in the United States.
Why Should I Eat Carob?
Carob is a good source of fibre and protein; the minerals magnesium, calcium, iron and potassium; and the vitamins A, D and B. It contains the polyphenols catechin, gallic acid and quercetin—all powerful antioxidants. Carob also contains tannins that work as antioxidants that aid the digestive tract.
Home Remedies
A popular remedy for digestive difficulties (diarrhoea, nausea, vomiting) is a drink made with one tablespoon carob powder mixed with one cup of liquid, such as water, oat, almond or rice milk. Ground leaves and bark of the carob tree have been used to treat or reduce the symptoms of syphilis and other venereal diseases. Chemicals called tannins that are found in carob can bind to and inhibit the growth of bad bacteria.
Throw Me a Lifesaver!
HEART HEALTH: Subjects with high cholesterol showed that those who consumed carob pulp—rich in insoluble fibre—had lower LDL cholesterol and triglycerides, and improved LDL/HDL ratio.
WEIGHT MANAGEMENT: Another study on the benefits of carob pulp pointed to fat-burning properties of the fruit.
DIABETES: A study done on rats fed locust bean gum with a meal slowed the rate of food digestion, improved insulin response, and prevented rebound hypoglycaemia, an abnormal lowering of blood glucose.
Tips for Using Carob
SELECTION AND STORAGE:
• Carob is available in powder, chips and syrup. It comes prepackaged or in bulk at many health food shops.
• Once carob is brought home from the shop you want to keep it in a cool, dry place, where it can be kept for up to twelve months. If you buy carob powder and lumps form, sift the powder in a flour sieve or strainer.
PREPARATION AND SERVING SUGGESTIONS:
• If you are using carob powder as a substitute for cocoa powder, replace one part cocoa with 1½ to 2 parts carob. You must keep in mind that carob powder is similar in taste to—but not as flavourful as—chocolate.
• Powder: use in cakes, cookies, sweets or pancakes.
• Chips: substitute for chocolate chips in muffins and cookies.
• Add carob syrup or powder to warm milk for a hot chocolate substitute.
by Chef J. Hugh McEvoy
Servings: 32 • Prep and baking time: 60 minutes
This recipe contains five powerhouse foods.
INGREDIENTS:
1 12oz/350g bag carob chips
4oz/110g margarine
7oz/200g brown sugar
3oz/75g whole-wheat flour
3oz/75g unbleached white flour
8oz/225g dried English walnut halves
4 medium omega-3 eggs
1oz/25g cocoa powder, unsweetened
2 teaspoons vanilla extract
½ teaspoon baking powder
1 teaspoon sea salt
2oz/50g icing sugar
DIRECTIONS:
Preheat oven to 350°F/180°C. Melt carob chips in a double boiler and set aside. Cream brown sugar and margarine in large bowl. Slowly beat in eggs. Add melted carob chips and vanilla, mixing well. Sift in cocoa powder, flour, salt and baking powder. Blend just until smooth. Fold in walnuts. Place batter in a greased and paper-lined 9 × 12-inch cake tin. Bake until done—approximately 35 to 40 minutes. Let cool on rack and dust with powdered sugar.
BREAK IT DOWN …
Calories: 160; Total fat: 8g; Saturated fat: 1g; Cholesterol: 25mg; Sodium: 120mg; Total carbs: 22g; Fibre: 2g; Sugar: 8g; Protein: 8g.