If you haven’t heard of this trendy alternative to cocoa, it was only a matter of time. Carob powder comes from the pods of a carob tree that have been toasted and finely ground (which can then be used to make carob chips). Carob is thought to have a similar flavor profile to cocoa, and is being used by many to replace cocoa and chocolate in a variety of recipes. Originally grown along the Mediterranean Sea, carob has been cultivated in the United States since the late 1800s. It prefers dry climates, and is produced mostly in California.
How is Carob good for your health?
Carob has gained attention as a healthier alternative to chocolate due to its significantly lower calorie content (it contains about 1/3 the calories that chocolate does), and the fact that it basically contains zero fat (while chocolate is approximately half fat). Additionally, it is naturally sweet, unlike chocolate, which requires added sugar to overcome the natural bitterness. And for those looking to avoid the caffeine found in chocolate, carob is naturally caffeine-free!
Most carob consumed in the United States is grown in the Mediterranean region, especially in areas of Greece, Italy, and Spain. Unfortunately, carob trees are not yet an economically viable crop for many United States farmers, as the land is too valuable to devote to it. Therefore, it is important to support local producers of carob—in order to help make the production worthwhile for them, and to decrease the miles that your carob had to travel to you (all the way from Europe in most cases!).
How can I use Carob in my home?
Though they don’t taste exactly alike, think of carob as you would chocolate. Carob chips are great on their own—try topping your oatmeal with them, adding them to pancake mix, or combining them with nuts and dried fruit to make your own trail mix. Use carob powder as an ice cream or yogurt topper, a yummy smoothie ingredient, or in any baked goods! Carob powder mixed with warm milk (dairy or non-dairy) also makes a deliciously simple alternative to hot cocoa.
Have you tried Carob? How do you think you would use it? Let us know!
