Carob Flour

Carob Flour:

Carob flour is a powder obtained from the seeds of the carob tree (Ceratonia siliqua), a tree native to the Mediterranean basin.

Origin: Carob flour is extracted from the seeds of the carob tree, also known as St. John's bread or locust bean. This tree is primarily cultivated in Mediterranean regions.

Properties:

• Texture: Carob flour has a fine texture and a light brown color.
• Flavor: It has a sweet taste and a slight caramel flavor.
• Gluten-free: It is naturally gluten-free.

Uses:

• Food: Used as a food additive and thickening agent in various food products such as sauces, ice creams, yogurts, desserts, etc.
• Cocoa substitute: Sometimes used as a substitute for cocoa in certain preparations because it has a natural sweet flavor.

Benefits:

• Fiber: Carob flour is a source of dietary fiber.
• Naturally sweet: It has natural sweetness, which can reduce the need to add sugar in some recipes.

Precautions:

• Carob flour is generally considered safe for consumption.
• As with any food ingredient, individuals with allergies should be aware of the possibility of allergies.

Storage:

• Carob flour should be stored in a cool, dry place, away from moisture.

Packaging:

• It is recommended to store carob flour in an airtight packaging to prevent moisture.

Certifications:

• Some carob flour products may carry organic certifications or other quality certifications.