Carob Light (lightly fried), 200 g

Carob Light (lightly fried), 200 g


Country of origin:

EU Spain

Brief description

Carob flour has long been used as a natural sweetener and substitute for cocoa in hot and cold drinks, for the preparation of desserts, pastries and chocolate.

Mentions of carob tree, ceratonia, “Nabatian horns” or simply “horns” are present in the Bible (Luke 15:16). The ancient Roman historian Pliny noted that the Levantines made bread and even wine from the fruits of the carob tree. The useless pods and pulp squeezed out for these purposes were then fed to animals. It was these leftovers that the prodigal son mentioned in the Gospel wanted to be satisfied with. Horns are also called “St. John’s bread” on the grounds that, according to legend, John the Baptist ate them in the desert.

Carob tree grows in the Mediterranean. The evergreen carob tree practically does not suffer from parasites, it is long-lived, and therefore it is considered sacred by many peoples. From the practical point of view of modern realities, the stability of the carob tree means the most important thing – trees are rarely treated with chemicals because they are unnecessary. Carob is a sweet powder or flour obtained by grinding dried carob fruits. Raw fruits are inedible and become sweet only after drying in the sun.

It is customary to divide carob into two types: raw and fried. Taste nuances differ significantly and depend on the method of roasting carob flour.

Carob (Light) lightly roasted – most often used by cooks, it resembles caramel or cotton candy in aroma. It is still sometimes marked with the inscription “Raw”.
Carob of medium roasting (Medium) is distinguished by its dark brown color and the bitterness of dark chocolate or the smell of coffee beans.
Raw carob has an Isabelle shade and a tart nutty taste. Some compare the aroma of dried cherub to a spiced pear.
You can check the difference between fried and unroasted carob not only by taste and smell, but also by combining it with a liquid – the raw carob will remain light, and the suspension from the fried carob will acquire a chocolate color, and, accordingly, the darker the resulting mixture, the stronger the roasting of the original product

In general, in terms of its organoleptic properties, carob light (lightly roasted) is very similar to cocoa, but there are a number of important differences.

Unlike cocoa and coffee, carob is not addictive and rarely causes allergic reactions.
Carob flour does not contain stimulants – caffeine and theobromine. That is, carob has a calming effect, which is why it is recommended for use by both adults and children.
The chemical composition of cherub is valuable for its high carbohydrate content, which causes a feeling of rapid satiety – a very useful property of the product if you follow a proper diet or struggle with excess weight.
Lightly fried cherub dishes usually do not need additional sweeteners, which will be especially appreciated by diabetics and supporters of healthy fats.
FYI: the sweetness of cherub directly depends on the degree of its roasting – the longer the roasting process of cherub, the less its sweetness.

The use of Carob Light in cooking

Carob is a real find for those with a sweet tooth who watch their figure!
Hot and cold drinks, cereals, sauces, puddings, pastries, desserts and homemade chocolate – this is a far from complete list of dishes, where with the help of kerob you can realize your fantasies about healthy and tasty food.

Carob fruit contains a substance called “carob resin” or carob gum, which is used as a stabilizer and thickener. It is thanks to this substance that carob gives sauces and glazes thickness, shine and viscosity.
To improve the quality of prepared dishes, before using kerob, it is advisable to sift it, similarly to ordinary flour, additionally enriching it with oxygen.
Despite its natural sweetness, cherub does not have a rich chocolate aroma, so if you decide to replace it with cocoa for the first time, halve the amount of sugar and use two parts of cherub instead of one part of cocoa powder specified in the recipe.
Since carob may initially seem unusual in taste, you can introduce it into your diet gradually, replacing the usual refined sugar and chocolate.

A recipe for chocolate paste with carob

100 g of carob
100 g of coconut oil
nuts and dried fruits – to taste.

Melt coconut oil in a water bath, mix with carob and fillers – voila! Ready to use.
You can also form balls from the resulting mass, roll them in ground turmeric or coconut shavings and put everything in the refrigerator for a couple of hours. in this case, you will get candies from a tasty and healthy product.

Contraindications: no obvious contraindications have been found for this product, which is unique in its composition, and the impossibility of its use can only be due to individual intolerance.

The use of carob for therapeutic and preventive purposes

Carob is rich in such vitamins and minerals as: vitamin B2 – 27.8%, vitamin B6 – 20%, potassium – 33.1%, calcium – 34.8%, magnesium – 13.5%, iron – 16.1% , manganese – 25%

Due to the low content of fats, enriched with vitamins of group B, many macro- and microelements of carob with regular use:
– improves blood composition
– helps lower cholesterol levels
eliminates problems of the gastrointestinal tract
– improves the work of the genitourinary system, thanks to the ability to reduce inflammatory processes and a mild diuretic effect
– strengthens immunity.


By reducing the production of ghrelin, a hormone that controls hunger, carob helps reduce appetite.
The calorie content of carob per 100 g of product is 222 kcal
Nutritional value (including % of the daily norm):
Carbohydrates 49 g, 30%
Proteins 5.6 g, 9%
Fats 1 g, weight 1%
Thiamine 0.1 mg, 4%
Riboflavin 0.5 mg, 27%
Vitamin E 0.6 mg, 3%
Niacin 1.9 mg, 9%
Vitamin B6 0.4 mg, 18%
Folic acid 0.29 mcg, 7%
Choline 11.9 mg, 4%
Sodium 35 mg, 1%
Potassium 827 mg, 24%
Calcium 348 mg, 35%
Copper 0.6 mg, 29%
Iron 2.9 mg, 16%
Magnesium 54 mg, 14%
Manganese 0.5 mg, 25%
Phosphorus 79 mg, 8%
Selenium 5/3 mcg, 8%
Zinc 0.9 mg, 6%

Weight0.200 g

200 г


Gluten free


In cooking, cosmetology, in traditional medicine and Ayurveda

Storage conditions

2 years from the date of manufacture in a dry, well-ventilated place in a closed package.


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