The carob tree, a majestic tree of the legume family, stands with unchanging elegance, able to defy time for nearly 500 years. It is much more than a simple plant, it is a Mediterranean treasure which reveals its mysteries through its green leaves, its reddish flowers and its clusters of pods, hosting jewels in the shape of carob seeds.
At the heart of these pods, a yellow pulp, with a delicious chocolate taste, reveals itself as a substitute for cocoa, offering an exquisite taste experience with a moderate calorie intake. Composed of sugars, starch, proteins and enriched with tannins and mineral salts, carob pulp is not only delicious but also nutritious. Its thickening properties, attributed to galactomannan, a sugar with multiple virtues, add a functional dimension to its gourmet charm.
Beyond its culinary attractions, carob has a rich history. Originally from Syria, it has survived the centuries, becoming an essential element for the Egyptians who used it in the mummification process. The Moroccan Berbers, for their part, appreciated carob for its medicinal virtues, using it for its fiber to fight against intestinal ailments.
So, let's dive into the fascinating world of carob, where its thousand-year-old history mixes with its gourmet and beneficial uses, revealing a multifaceted Mediterranean treasure.