Carob Pieces
Carob is the dried pod of the Ceratonia siliqua tree, broken into dark brown pieces. It smells like cocoa and tastes toasty and mildly nutty, sweet on its own with no sugar added and without the bitterness that cacao carries.
The tree is native to the Mediterranean.
How to use it
Steep or simmer the pieces for a rich, cocoa-like herbal tea that contains no caffeine. They also go into baking, and into stews and desserts, where they add sweetness and depth. Because carob brings its own sweetness, cut the sugar in a recipe back before you add it rather than adjusting afterwards.
Details
| Ingredients | Dried carob pod pieces. |
|---|---|
| Botanical name | Ceratonia siliqua |
| Sizes | 100g, 200g and 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
| English | Carob, St. John's Bread, Locust Bean |
|---|---|
| Arabic | خروب (Kharoub) |
| Hebrew | חרוב |
| Spanish | Algarrobo |
| French | Caroubier |
| Italian | Carrubo |
| Greek | Χαρούπι (Charoupi) |
| Other | Caroube, Locust Fruit, Carob Pods |
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