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Botanical name - Ceratonia siliqua
Country of Origin - Spain
Type: Dried & Roasted
Common names: St-john's bread, John's bread, locust beans
Carob powder is a natural, nutritious substitute for cocoa or chocolate. Carob looks and tastes somewhat like cocoa, yet contains higher amounts of natural sugar, much less fat, several minerals, and no caffeine and is used extensively in cake and cookies.
Carob powder is used whenever a recipe calls for chocolate or cocoa. To replace carob for cocoa, simply use the same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each square of chocolate that the recipe calls for.
Carob can also be used as a sugar replacement. Carob powder is almost 50% natural sugar and can be used instead of sugar in virtually all bread and pastry products. This includes bread, waffles, cakes, pies, pancakes, cereals (hot or cold), crepes, muffins, etc. Of course, using carob will result in chocolate-brown coloured foods and will impart a vaguely chocolate-like flavour. If this is undesirable, you can try mixing various amounts of carob and honey to find the mixture that suits you best. Another reason to use carob is its unique flavour. It's often referred to as a chocolate substitute, but carob does have its own unique flavour which lends itself well to shakes, malts, carob-nut bars, bread products, and even mixed into baked beans and barbecue sauces.
Carob contains no caffeine