At the end of summer it is common to see carpets of carob covering the promenades of the Mediterranean coast. If you sharpen your sense of smell, you can even intuit that characteristic aroma which makes them a good substitute for cocoa.
Nutritional properties
Carobs are rich in calcium, iron and vitamins B2 and B6.
This legume has the advantage over cocoa of containing little fat and no caffeine or other addictive substances. Contribute instead tryptophan-rich proteins and abundant sugars, which reduce the need to use other sweeteners with it.
His abundant fiber and tannins promote intestinal health by reducing inflammation. At the same time they make it useful against cholesterol.
How to use it in the kitchen
A versatile flour: You can use it in confectionery, to make cookies or biscuits, or as if it were cocoa, in fillings, drinks or sauces. Although it does not require sweeteners, whoever wishes can add honey or molasses.In cream or tablet: with carob you can obtain 100% vegetable hazelnut spreads and also “chocolate” tablets, which can be easily found in the market or even made at home.