Society
Farewell to chocolate: the ancient superfood making a comeback
The benefits of this food are becoming increasingly significant, and more people are incorporating it into their diets.
The food in question is carob, which has transformed from an obscure product to a trendy, highly valued superfood.
Carob is the primary fruit of the carob tree, which has been linked to the Mediterranean region for over a thousand years. It is a brown pod from the legume family, containing a sweet pulp that surrounds the seed inside. These pods are ground and then roasted to produce carob flour.
This tree’s fruit thrives in Mediterranean climates, at altitudes below 1,600-2,600 feet, where temperatures are mild and stable. Although Spain is the world’s leading producer of carob, other countries like Italy, Algeria, Peru, Argentina, and Turkey also prepare popular recipes with this food.
Benefits of Including Carob in Your Diet
Carob flour contains between 40-50% carbohydrates, giving it a naturally sweet flavor; 11% protein; and at least 2% fats, especially essential fatty acids like linoleic and oleic acid. Additionally, it is rich in essential minerals such as calcium, iron, and magnesium, and unlike cocoa, it does not contain theobromine, an alkaloid similar to caffeine. The main benefits of consuming carob include:
- Highly effective in combating ulcers, diarrhea, infections, and intestinal mucosa issues.
- Rich in tannins, which strengthen blood capillaries and have anti-inflammatory and anti-rheumatic properties.
- High in soluble fiber, providing a prebiotic effect for gut flora.
- Non-addictive.
- Completely gluten-free, making it suitable for people with celiac disease.
How to Properly Consume Carob
Carob can be marketed in various forms depending on whether the pulp or seed is used:
- Pulp Use: Primarily used for animal feed and the production of animal feed supplements. It can also be used to extract protein as a supplement in animal diets. Additionally, it serves as a base for alcoholic beverages and for extracting tannins in the production of dietary products.
- Seed Use: Mainly used to obtain carob gum, a natural additive for baking and gourmet dishes. It also produces a specific germ that can be ground to produce carob flour or carob oil.
When cooking with carob flour, be careful not to boil it, as this can leave a bitter aftertaste. Therefore, if a recipe requires boiling, add the carob flour at the end of the preparation process, not at the beginning.
Original article written by Luis Méndez, translated with the assistance of AI and edited by Joe Brennan.
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