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Naturally sweet, carob is a popular substitute for chocolate or cocoa powder in cakes, cookies, and candies.
The carob tree, an evergreen with large, tough, shiny leaves, grows in warm climates and can live to be 100 years old. The word “carob” comes from the Arab kharrub, meaning “pod.” Clusters of small, reddish flowers on the carob tree produce flat, brown pods. Inside the pods, a sweet and juicy pulp surrounds a row of reddish brown beans that are shiny, hard, and flat. Carob is also called “St. John’s Bread,” because, according to legend, John the Baptist subsisted on carob beans mixed with honey during his crossing of the desert.
Two distinct products are derived from the fruit of the carob tree, including carob bean gum and carob powder. Carob bean gum is made from the beans encased in the pod, and is used extensively in food manufacturing for its gelling and binding properties. Carob powder, noted for its similarity to cocoa powder, is made by drying, roasting, and grinding the carob pod after the beans have been removed. The color and flavor of carob vary according to the roasting process—the longer carob is roasted, the darker its color and the blander its flavor. Solid carob, carob chips, and carob syrup are made from carob powder.
Carob is often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. To substitute carob powder for cocoa, replace one part cocoa with one and one-half to two parts carob by weight. Keep in mind that carob is not as flavorful as chocolate, so it is best used in recipes that contain other strongly flavored ingredients. But because carob is naturally sweet, it isn’t usually necessary to add sugar when using it in place of unsweetened cocoa powder. Carob chips are easily substituted for chocolate chips in cookie and muffin recipes, and many people enjoy hot beverages made from carob powder as a substitute for coffee.
Carob (flour), 1 cup (about 100g)
Calories: 228
Protein: 4.7g
Carbohydrate: 91.5g
Total Fat: 0.67g
Fiber: 41g
*Excellent source of: Calcium (358mg), Potassium (852mg), and
Riboflavin (0.47mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Carob is rich in tannins that have an astringent or binding effect on the mucous membranes of the intestinal tract. A double-blind clinical trial has suggested it may be particularly useful for young children and infants with diarrhea. Some healthcare professionals recommend that 15 grams of carob powder be mixed with applesauce (for flavor) when given to children. Carob can also be used for treating adult diarrhea.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.