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Carob is a flavouring from the pulp of the carob or locust bean, native to the Middle East. Carob is smells distinctly sweet and tastes sweet unlike cocoa. Carob hints of chocolate, but without its bitter-sweetness or fudge-like flavours. Carob is a substitute for chocolate or cocoa, because it has a similar flavour but none of the fat, calories or caffeine. Carob is used in soft drinks, baking and confectionery.

Carob molasses is found in Middle Eastern shops and the Middle East, giving a sweet pour-over sauce for cooking or puddings.

Substitute: to replace chocolate, use 2 tablespoons per chocolate square.

Carob is the source for locust bean gum or carob gum.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.