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Carob, property, uses and recipes. Nutritional information and natural remedies.
The healing and nutritional properties of carob and other curiosities about recipes, uses and natural remedies.
The carob tree, the carob
Botanically, the carob is identified with the treeCeratoniasiliqua,also cultivated for ornamental purposes as well as for its unusual fruit.
Thecarobit is a plant that belongs to the same family as peas and other legumes (Fabaceae). It is cultivated for the production of an alternative tococoa powder and it is a plant very dear to our ancestors who used it for the production of flours destined for many recipes.
Thecarobit comes from the Mediterranean area and it is possiblecultivateeasily in our area.
Even if the use of the carob in the kitchen seems to be forgotten in Italy by now, according toFAO (Food & Agriculture Organization United Nations) we are among the largest producers of carob: in the world we are second only to Spain with an annual production of almost 31 thousand tons of carob.
Carob flour is rich in calcium and iron and is low in fat. Consumed since the Greeks, it has a particularly sweet taste thanks to which it can be used for the preparation of sweets and biscuits. In cooking, it blends well with cocoa-based recipes, like the biscuit shown in the photo above. To experiment, you can try replacing 60% of the flour used for the preparation of your classic biscuits with carob flour.
While cocoa contains theobromine (that's why chocolate is bad for dogs!) And is contraindicated for those with high blood pressure,carob flourit is not!
In the kitchen, thecarob flouris one of the valid alternatives to white flour in the preparation of biscuits, cakes and other sweets.
On Amazon, in addition to carob flour, you can also find carob chocolate, spreads and other derivatives. For all the info we invite you to visitthis Amazon page.
Among the most interesting recipes we point out the carob amaretti that combine the flavor of almonds with that of the carob beech.
Starting from carob, in addition to flour, syrup and liqueur can be produced ... it is a food of interesting healing and nutritional properties, has been used for centuries to combat food poisoning and treat respiratory system disorders.
Carob in the kitchen, how to eat
The part consumed by humans is the dried pod or, in some cultures, roasted; the seeds of the carob are also consumed but only in the form of sfarianto (carob flour). There carob it has a sweetish taste and is consumed in powder (carob flour) for the preparation of cookies, sweets or to replace chocolate. In the food industry there is no shortage of spreadable creams based on hazelnuts and carob which are a natural alternative to the more popular Nutella.
Still in the food industry, the carob they are exploited for the production of a thickener produced starting from the carob seed contained by the same pod. The carob seed is rich in galactomannans, valuable for the production of thickeners, stabilizers, gelling agents and the replacement ofglutenin products forceliacs.
In Greece, carob is used as a natural sweetener and is considered onenatural source of calcium. In reality it is not the carob that is used as a sweetener but a syrup made from carob and oranges. Thecarob syrupit is very popular on the island of Cirpo and Crete.
Cyprus black gold (Gulepp ta-Harrub) is nothing more than a liquid based oncaroband, in addition to playing a nutritional role, it is considered a natural remedy thanks to its healing properties.
Carob plays an important role in various food and wine cultures.
- On the island of Malta, a traditional dessert is prepared with carobs to be consumed during Lent and Good Friday.
- Carobs are traditionally served during the Jewish celebration ofYou BiShvat.
- Carob drinks and juices are traditionally served to Islamic peoples during the month of Ramadan.
Carob liqueur, recipe
Starting fromcarobit produces an interestingliquorflavored with orange or chocolate. Thecarob liqueurit is widespread in Turkey, Malta, Portugal, Spain and in some peasant traditions of Sicily.How to make carob liqueur?For this recipe you will need:
- 1 L of alcohol 95 °
- 1 L of water
- 1 kg of sugar
- 10 chopped carobs
Coarsely chop the carob beans and infuse them in alcohol which you will need to seal tightly. The infusion should last 30 days, remembering to shake the liqueur from time to time.
On the thirty-first day, dissolve the sugar in hot water (over low heat, without caramelizing). Let the syrup cool and, in the meantime, filter the alcohol and squeeze the carob beans to obtain more "concentrated" alcohol. Add the alcohol to the cooled syrup. If necessary, filter again. Pour thecarob liqueurin a glass bottle. Let it stabilize and serve cold after a week.
Carob as animal feed
Thecarobplay an important role in animal nutrition. Carob-based feed is given to horses, rabbits, poultry, parrots and other granivorous birds, as well as ruminant livestock. Not only that, on the market there are carob based dog biscuits: dogs cannot eat chocolate because it contains theobromine, so some industries have well thought of exploiting thecarob flourfor the production of dog biscuits. In the Iberian Peninsula, carobs are used for feeding the donkey.
Even if the appearance is not at all inviting, thecarobcount interesting property nutritional e curative. 100 grams of carobthey bring to our organism 207calories.
As stated, of thecarobseeds and pods are consumed, the pod is always rich in fiber and as mentioned for the bean husks, also in this case the fibers help to lower cholesterol levels. Betweennutritional propertieswe include the high content of vitamin E and vitamin K. Lecarobthey are a good source of calcium and provide zinc, potassium and phosphorus.
The healing propertiesof thecarobthey are very popular, so much so that in many countries, it iscarob syrup it is used as a natural syrup for the respiratory tract, to treat cough and sore throat problems. There are many studies that see thecaroba valid natural remedy to cure diarrhea in children.