Carob

Preparation, uses, and tips

Carob is often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. To substitute carob powder for cocoa, replace one part cocoa with one and one-half to two parts carob by weight. Keep in mind that carob is not as flavoursome as chocolate, so it is best used in recipes that contain other strongly flavoured ingredients. But because carob is naturally sweet, it isn’t usually necessary to add sugar when using it in place of unsweetened cocoa powder. Carob crisps are easily substituted for chocolate drops in cookie and muffin recipes, and many people enjoy hot drinks made from carob powder as a substitute for coffee.

Buying and storing tips

Store carob powder in a cool, dry place for up to 12 months. If lumps form, sift before using.

Varieties

Two distinct products are derived from the fruit of the carob tree, including carob bean gum and carob powder. Carob bean gum is made from the beans encased in the pod, and is used extensively in food manufacturing for its gelling and binding properties. Carob powder, noted for its similarity to cocoa powder, is made by drying, roasting, and grinding the carob pod after the beans have been removed. The colour and flavour of carob vary according to the roasting process—the longer carob is roasted, the darker its colour and the blander its flavour. Solid carob, carob crisps, and carob syrup are made from carob powder.

Nutrition Highlights

Carob (flour), 1 cup (about 100g)
Calories: 228
Protein: 4.7g
Carbohydrate: 91.5g
Total Fat: 0.67g
Fiber: 41g
*Excellent source of: Calcium (358mg), Potassium (852mg), and Riboflavin (0.47mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.