Carob Flesh Flour

Obtained by grinding the pulp of the carob pods, fruits coming from the evergreen carob tree, widespread throughout Sicily. These fruits, similar in appearance to the pod of a bean, were once very much consumed as food for both men and animals.

An almost forgotten legume, with a sugary pulp covered by a thin brown skin, also edible. An ancient taste of which our grandparents or great-grandparents are remembered very well ... similar to sweet chocolate or a dried fig covered with cocoa, it was the natural chew snack as a dolcetto.

Considered therefore an excellent substitute for cocoa powder, both for flavor and color, carob flour is rich in natural sugars and carbohydrates and very low in fat. Unlike cocoa it does not contain caffeine and theobromine, therefore it is more digestible and suitable for children and the elderly.

A perfect alternative to cocoa, with a decidedly sweeter taste, it can be replaced equally for the preparation of sweets and desserts, reducing the total sugar in the recipe.

It can also be used as a natural thickener in the preparation of velvety, sweet creams, puddings, sauces for condiments, jams and ice creams. In fact, carobs contain pectin, a gelling agent and thickener useful in the kitchen and very used also in the food industry.

Carob flour can be used for the preparation of hot drinks, instead of soluble coffee, barley powder or cocoa.

Once the package has been opened, we recommend storing it in a glass jar with a lid or an airtight seal, to be stored away from light and in a dry place.

Pack of 200 grams.