The Carob
- Hila
- May 18, 2019
- 2 min read
I have vivid memories of the flavor and aroma of carob since I was a kid. There was one large carob tree near the playground that I would always play in, and ripe, dried bean-shaped pods would fall from the tree onto the ground. I used to pick one up, break the pod in half, and chew on the shell like a snack.
The Carob tree grows in countries across the Mediterranean Sea. It has been cultivated and used as a sweetener for 4000 years. The word carob in English was borrowed from Arabic, pronounced Kharrub in Arabic and Hebrew.
A pod measuring 7-8 inches holds 10-15 small, lightweight seeds of nearly uniform size. In ancient times, individuals in the Middle East weighed gold and gemstones using the seeds of the carob tree. The term "carat" emerged from this practice, with the word deriving from Keration, the Greek term for the carob.
Carob is low in fat and rich in natural fibers. It provides a good amount of calcium, iron, magnesium, and polyphenol antioxidants. The pods have a mild sweetness and are frequently roasted and ground into a fine brown powder, known as carob powder or carob flour, which is used in baking and confections. Whole carob pods are simmered with water until they reduce, and then the pulp is strained to produce a dark brown syrup. This molasses is very nutritious and can serve as a natural sweetener.
Carob possesses a distinct flavor that sets it apart from honey or molasses. Appreciate its taste for what it is, and don't be swayed by those claiming it to be a chocolate alternative. The similarity lies solely in its fine texture and dark brown color, akin to cocoa powder. However, unlike cocoa, carob is inherently sweet and caffeine-free.
Incorporate carob into your diet by mixing carob syrup with tahini and spreading this delightful blend on toast. Stir carob syrup into plain yogurt, pour it over ice cream, or use it as a sweet syrup in cocktails. Create energy balls by combining carob powder with date paste, nuts, and seeds. Enjoy carob in its natural state, with its rich, earthy, and naturally sweet flavor.
See how a family from a small village in Lebanon has been producing Dibs Kharroub (Carob Molasses) for more than a century.