Carob Flour

Composed of 40% sugars, 35% starch, 7% proteins, and, to a lesser extent, tannins and minerals such as calcium and magnesium.


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.


  • 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.


  • 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.


  • 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.


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


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


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


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

Data sheet

CAS Number
HS Code
1213 00 00
25kg bag

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