Carob powder is obtained by grinding carob pods. It is usually used as a substitute for cocoa powder and is a common ingredient in mousse, pudding, and cake.
Carob pods are used in powdered, chip, or syrup form. The powder is often a substitute for cocoa and can be found in most organic grocery stores. In addition, you can also find carob bars and a wide variety of carob sweets. The carob seeds are ground to make locust bean gum, which is used in cooking and by the food industry as a thickening agent, stabilizer, gelling agent, or a substitute for gluten.
Carob syrup is popular in many countries such as Cyprus, Malta, and Crete. In Cyprus, it is called “black gold” and is a common export. And in Crete it is used as a natural syrup. The syrup contains three times more calcium than dairy milk and is rich in iron, phosphorus, and fiber. It does have a strong flavor, but orange or chocolate can be added to mellow it out.
Carob can also be used to make liqueur, and carob drinks are traditional during the month of Ramadan.1
Carob powder doesn’t contain any caffeine or theobromine and is therefore used to make chocolate-flavored treats for dogs. Carob pod meal is also used as feed for livestock.1
The sugar content and the special fruity, caramel flavor of the powder are reminiscent of cocoa. In contrast, however, carob powder is very low in fat and free of stimulating substances such as caffeine and theobromine. ... The sweet taste comes from the low molecular weight carbohydrates (mono- and disaccharides) it contains. It also contains 35 to 45 % high molecular weight carbohydrates (starch and fiber), about 5 % protein, 3.5 % minerals, and 1 % fat.
The high-fiber, low-fat powder contains vitamins A and B, calcium, and iron, making it suitable as a dietary food and for children. This should not be overestimated, however, as usually only small amounts are consumed.
The sweet fruit pulp of the carob tree is rich in insoluble ballast and secondary plant substances. Eating it can bring about a short-term reduction in blood lipid levels in healthy people and at the same time stimulate fat burning.2
Carob syrup is used to treat coughs and sore throat. In addition, carob has been shown to be effective in treating diarrhea in infants.1
Grinding the powder: The pulp is also ground into carob powder, which is similar to cocoa powder but not as bitter. To obtain high-quality carob, only the middle parts of the pods are used since the ends are often too bitter. The middle parts are then coarsely chopped, roasted, and ground into St. John’s-bread (carob powder).
If it isn’t labeled as such, carob powder is not raw!
From Wikipedia: Ceratonia siliqua, known as the carob tree or carob bush from Arabic خَرُّوبٌ (kharrūb) and Hebrew חרוב (haruv), St John's-bread, locust bean (not African locust bean), or simply locust-tree, is a flowering evergreen tree or shrub in the pea family, Fabaceae. It is widely cultivated for its edible pods, and as an ornamental tree in gardens. The ripe, dried, and sometimes toasted pod is often ground into carob powder, which is used to replace cocoa powder. Carob bars, an alternative to chocolate bars, as well as carob treats, are often available in health food stores.
The carob tree is native to the Mediterranean region, including Southern Europe, Northern Africa, the larger Mediterranean islands, the Levant and Middle-East of Western Asia into Iran; and the Canary Islands and Macaronesia. The carat, a unit of mass for gemstones, and a measurement of purity for gold, takes its name from the Arabic word for a carob seed, kīrāt, via the Greek keration.1