Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 Not stupid at all.... It's the chocolate substitute Carob is a legume that comes from the carob tree (Ceratonia siliqua), an evergreen tree native to the Mediterranean (it is actually a shrub that is trained into tree form by pruning). Today it is also grown in other warm climates including Florida and the southwestern United States. The tree is drought tolerant, does well in direct sun, and can handle temperatures down to 18 degrees F. It has a broad, spreading form that makes it an ideal shade tree and can grow to a height of 50 feet. The leaves are dark green, glossy, and leathery. The tree bears fruit (carob pods) after six to eight years of growth, and can easily bear 100 pounds of pods per year by its twelfth year, increasing to an average of 200 to 250 pounds annually as the tree grows older. It can continue to bear fruit for 100 years. The pods are reddish-brown and can be up to a foot long. Carob has been used for food for over 5000 years and continues to play an important role in Jewish tradition. It is also called "honey locust" or St. 's Bread as this was consumed by the Baptist while he was in the wilderness (Matt. 3:4). The husks that were eaten by the Prodigal Son in Jesus' parable (Luke 15:16) were discarded carob pods. Even today carob continues to be an important feed for livestock. The word carat, which is still used today to measure gold and diamonds, comes from the Arabic name for the carob seeds because of their uniformity in weight. After harvesting, the long bean-like pods from the carob tree are cooked for a short time or roasted and then ground into carob powder (roasting enhances its chocolate-like flavor). Carob can be used to make such items as cakes, cookies, candy, pudding, icing, bread, beverages, shakes, ice cream, muffins, fudge, and brownies. Carob is naturally sweet and requires much less sweetener when used in recipes. When replacing chocolate with carob in a recipe, use 3 tablespoons of carob powder plus 1 tablespoon of water for every ounce of unsweetened chocolate called for. When substituting cocoa powder, use an equal amount of carob powder. Remember to reduce the amount of sugar in the recipe because of the natural sweetness of carob. In addition to not having the negative effects of chocolate, carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat. Carob also has therapeutic uses. It is known to halt serious cases of diarrhea in adults, infants, and animals. Use 1 tablespoon of carob power in a cup of liquid, or make a paste of carob powder and water. It is also known to help with nausea, vomiting, and upset stomach. One French physician successfully reversed kidney failure with carob. Use approximately 2 teaspoons carob powder in unsweetened cranberry juice four or five times daily. A decoction of the leaves and bark has been useful for syphilis and venereal diseases, and seems to have a soothing effect on epilepsy. Carob is a chocolate lovers delight as it is not only delicious, but low in fat and calories, caffeine-free, and lacks the health risks of chocolate. Please give carob a try. Different carob products taste differently, as some taste more chocolate-like than others. Therefore, try out several different carob products, and congratulate yourself on treating yourself to a healthy and delicious treat. Some additional information about carob:1 ounce of carob powder has about 100 calories, which is about 1/4 cup in measure. This amount has about 10 grams of fiber and .18 grams (virtually none) of fat. It also contains B vitamins, magnesium, iron, manganese, chromium, and copper. It takes 2 medium/large dry carob pods to make 1 ounce in weight. Candace <momofbrock@...> wrote: This may seem like a stupid question to some: what is carob? Can it be found at a regular grocery store? I've seen it in a lot of recipes posted lately and this one sounds extremely yummy so I figured I'd ask. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 Candace wrote: Is it at your regular ole grocery store or would I have to go to some kind of specialty store? ============================= Hi Candace, I am not sure but I would venture to guess that you will need to visit an HFS or some specialty type store. A Wild Oats might carry it too or some such organic store. -- Peace be with you, Candace. Don "Quai" Eitner "Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man." Nearly all men die of their remedies, and not of their illnesses. ~Baptiste Molière, Le Malade Imaginaire The obstacle is the path. ~Zen Proverb Quote Link to comment Share on other sites More sharing options...
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