Carob Molasses (Harnup Molasses): How It Is Made, Nutritional Value, Benefits and How to Choose
Carob molasses (pekmez), also known in Turkey's Mediterranean regions as harnup pekmezi (harnup being a regional Turkish name for carob), is a traditional product that is dark brown, thick and distinctively aromatic. Unlike grape molasses, it is not made from a juicy fruit but from carob pods that have been left to dry: the pods are broken up, their sugars are drawn into water by soaking or heating, and the resulting liquid (şıra) is strained and boiled down to a thick syrup.
In this article we cover carob molasses from every angle: traditional and modern production, nutritional value and mineral content, what scientific studies say about its benefits, quality indicators such as Brix and HMF, crystallization, how it differs from carob extract and carob syrup, its uses in the kitchen, and how to choose a good carob molasses.
What Is Carob Molasses?
Carob molasses is a food produced by concentrating the liquid extracted from carob (harnup) pods. It owes its sweetness to the fruit's own sugars, and its dark colour both to the fruit's natural components and to the heat applied during concentration. In Turkey, carob molasses is covered by the TS 13717 standard.
| Feature | Carob molasses |
|---|---|
| Other names | Harnup pekmezi (Turkish); carob molasses / carob syrup in English |
| Raw material | Ripe, dried carob pods |
| Production | Kibbling, aqueous extraction, straining, concentration |
| Dry matter (Brix) | Approximately 69–79% in market samples |
| Main component | Natural sugars (sucrose, glucose, fructose) |
| Other notable components | Potassium, calcium, magnesium, D-pinitol, phenolic compounds |
| Uses | Breakfast, tahini and carob molasses, desserts, sauces, drinks |
For general information about carob itself, see our guide What Is Carob (Harnup)?
How Is Carob Molasses Made?
The basis of carob molasses is transferring the water-soluble sugars and other components of the dried fruit into water. As highlighted in a study carried out in Cyprus, aqueous extraction of carob kibbles is the key step in producing carob juice and carob molasses (Antoniou et al., 2020). Production generally follows these steps:
- Selecting and cleaning the raw material: Ripe, dark brown, dry pods are selected; dust, stones and defective pods are sorted out. In Alanya and Gazipaşa, ripe and dark-coloured pods are reported to be preferred for molasses (Yıldırım and Kargıoğlu, 2015).
- Kibbling: The pods are broken into pieces to increase the surface area in contact with water; the seeds can be separated at this stage.
- Extraction: The kibbles are soaked in water or heated so that the sugars pass into the water; the resulting liquid is called şıra.
- Straining and clarification: The liquid is separated from the spent pulp and solid particles.
- Concentration: The liquid is boiled down in an open vat or under vacuum until it thickens.
The Cyprus study states that carob molasses is obtained by concentrating the extract to 65–80 °Brix (Antoniou et al., 2020). The concentration method directly affects quality: in a thesis at Niğde Ömer Halisdemir University, the HMF value, an indicator of heat treatment, was 5.35 mg/kg in molasses boiled under vacuum, 27.54 mg/kg in molasses boiled in an open vat, and 66.74 mg/kg in the homemade sample used for comparison (Niğde Ömer Halisdemir University, 2024). In other words, controlled concentration at lower temperatures reduces the heat load on the product. For more on traditional production, see also our guide Carob Fruit.
Nutritional Value of Carob Molasses
Nutritionally, carob molasses is first and foremost a concentrated source of natural sugars; minerals and phenolic compounds are secondary components found within this sugar matrix. Most of the fruit's insoluble fiber stays behind in the spent pulp during extraction.
In carob molasses samples collected from the Turkish market, water-soluble dry matter ranged from 69.0 to 79.4 percent, and sucrose varied widely from 4.31 to 37.15 g per 100 g (Yavuz Küçük and Duraklı Velioğlu, 2022). Another study found total sugar of 48.35 percent in carob pods versus 63.88 percent in carob syrup (molasses), and reported that the protein, fiber and ash values of the molasses were lower than those of the fruit (Özcan et al., 2007). The mineral ranges measured in the same analysis of commercial molasses are as follows:
| Mineral | Per 100 g of molasses (approx.) |
|---|---|
| Potassium | 460–1236 mg |
| Calcium | 38–109 mg |
| Phosphorus | 30–78 mg |
| Magnesium | 21–58 mg |
| Sodium | 18–212 mg |
| Iron | 0.2–7.9 mg |
Source: Yavuz Küçük and Duraklı Velioğlu (2022); mg/kg values have been converted to per 100 g. These wide ranges show that the nutritional value of two molasses products can differ greatly; for the product you buy, check the nutrition declaration on the packaging. For details, read our article Nutritional Value of Carob Molasses.
Benefits of Carob Molasses: What Does the Research Say?
The place of carob molasses in the diet rests on a few measurable properties:
- It is a natural sweetener. Traditional molasses gets its sweetness from the fruit's own sugars and can replace refined sugar in recipes. However, it is itself very high in sugar.
- It contains potassium. Approximately 460–1236 mg of potassium per 100 g has been measured in commercial samples.
- It is notable for its D-pinitol. In 10 carob molasses samples collected from the Turkish market, mean D-pinitol was about 84.6 g/kg on a dry weight basis; the researchers noted that this compound could be used as an indicator for detecting adulteration (Tetik et al., 2011).
- It is caffeine-free. Carob products contain no caffeine or theobromine.
Human studies on health effects are limited. Randomized trials with commercial carob syrups in Spain examined lipid, glycaemic and anthropometric parameters (Planes-Muñoz et al., 2025); however, such results cannot be generalized to every molasses, and they do not mean that molasses prevents or treats any disease. Because molasses is high in sugar, people with diabetes should consume it only on the advice of their doctor and dietitian, with portion control. For a balanced look at the topic, see our articles Carob and Blood Sugar and D-Pinitol in Carob.
How to Tell Quality Carob Molasses: Brix, HMF and the Standard
The colour, consistency and taste of molasses can be similar in both good and problematic products. That is why, in professional production and trade, quality is assessed using indicators measured in the laboratory.
| Indicator | What does it show? | Scientific findings |
|---|---|---|
| Brix (water-soluble dry matter) | How far the product has been concentrated, and its consistency | 69.0–79.4% in commercial carob molasses (Yavuz Küçük and Duraklı Velioğlu, 2022) |
| HMF | Heat treatment and storage load | 0.79–50.25 mg/kg in commercial samples (Yavuz Küçük and Duraklı Velioğlu, 2022) |
| Sugar profile | Sucrose–glucose–fructose balance and possible additions | TS 13717 specifies 20–40% sucrose by mass (Dilek et al., 2025) |
| D-pinitol | That the product actually derives from carob | Proposed as an adulteration indicator (Tetik et al., 2011) |
Brix alone is not a sufficient criterion: a product with added glucose syrup can also reach the target Brix value, and in some studies Brix values far above the expected range have been linked to the use of added sugar or syrup (Deliorman Orhan et al., 2025). The indicators are therefore assessed together. As a consumer, the first place to look is the ingredients list on the label: a traditional carob molasses is expected to list carob as its only ingredient.
Why Does Carob Molasses Crystallize?
Sugar crystals appearing at the bottom or sides of the jar are often taken as a sign that sugar has been added to the molasses. In fact, crystallization is a process that can occur in concentrated sugar solutions according to physical laws. Molasses is a very sugar-rich solution from which most of the water has been removed; under the right conditions, part of the sugar can turn into crystals. Since sucrose is the dominant sugar in carob molasses, the crystals mostly consist of this sugar.
Crystallization on its own is not proof of spoilage or added sugar. Pure carob molasses can also crystallize under suitable conditions because of its high dry matter; whether sugar has been added can only be determined by analysis. Because cold reduces the solubility of sugars, refrigeration can promote crystallization. To dissolve the crystals, gently warming the jar in a warm water bath is a more controlled method than high, uncontrolled heat. For the composition of molasses, see also our article Nutritional Value of Carob Molasses.
Carob Molasses vs Carob Extract vs Carob Syrup
The dark, flowing, sweet products made from carob are sold under different names such as "molasses" (pekmez), "extract" (öz) or "syrup" (şurup). All three start with the same basic process, aqueous extraction of the fruit; the differences arise afterwards:
| Product | How is it produced? | Key characteristic |
|---|---|---|
| Carob molasses | The extract is cooked down in an open vat or under vacuum until thick | Traditional product; dense consistency and dark colour |
| Carob extract | Cold extraction and low-temperature concentration | Lower heat-treatment load |
| Carob syrup | Commercial definition varies from country to country | Consistency and sugar content may vary by product |
Products sold in Turkey as "carob extract" (keçiboynuzu özü) have been reported to be produced by cold extraction of carob juice and concentration at low temperature (Yavuz Küçük and Duraklı Velioğlu, 2022). Whatever the name, the soundest approach when evaluating a product is to check the ingredients list, the Brix value and the analytical information provided by the producer.
How to Use Carob Molasses
In Turkish cuisine, carob molasses is most often found on the breakfast table, but its uses go well beyond that:
- Tahini and carob molasses: Mixed with tahini and eaten with bread; a classic winter breakfast.
- With yogurt and oats: Drizzled over yogurt, porridge or granola.
- In desserts: Can replace part of the sugar in cakes, cookies, semolina halva and milk puddings.
- In sauces: Adds a sweet, slightly astringent depth to salad dressings and meat marinades.
- In drinks: Added as a sweetener to milk, smoothies and hot drinks.
Because molasses is a concentrated source of sugar, it should be consumed in moderation; even one tablespoon makes a meaningful contribution to total sugar intake. When using it as a sweetener, reducing the other sugars in the recipe is a good approach.
How to Choose and Store Good Carob Molasses
When buying molasses off the shelf or directly from a producer, you can pay attention to the following points:
- Ingredients: Only carob (and water, if applicable) should be listed; no glucose syrup, sugar or flavouring should be added.
- Production information: The producer's name, address and batch number should be clearly stated.
- Consistency and appearance: The molasses should be flowing but dense, with no foam or separation on the surface and no sourish smell.
- Taste: It should have its characteristic sweet, slightly astringent taste; a burnt or bitter taste may indicate excessive heat treatment.
- Packaging: A glass jar or leak-proof, food-grade packaging should be preferred.
Following the storage instructions on the label, molasses should be kept tightly closed in a cool, dry place, and a wet spoon should never be put into the jar. If crystallization occurs, it can be gently dissolved in a warm water bath as described above.
Raw Material for Carob Molasses from Carob Türkiye
Good carob molasses starts with good raw material. At Carob Türkiye, we supply molasses and extract producers with carob pods grown along the Mediterranean coast and deseeded carob kibble (granules). For industrial applications, you can also visit our carob extract page.
For information on wholesale purchases, samples and analysis documents, please get in touch with us.
Frequently Asked Questions About Carob Molasses
Are carob molasses and harnup molasses the same thing? Yes. Harnup is the local name for carob on Turkey's Mediterranean coast; harnup pekmezi is simply the regional name for carob molasses.
Does carob molasses contain sugar? Yes, most of the dry matter in molasses consists of the fruit's own sugars. No sugar is added to traditional molasses, but to confirm this you should check the ingredients list on the label.
How many calories are in carob molasses? The calorie content depends on the product's Brix value. Since molasses is mostly sugar, its energy value is high; for the exact figure, check the nutrition declaration on the packaging.
Why does carob molasses crystallize? Because it is a concentrated sugar solution, part of the sugar can crystallize over time. This alone is not proof of spoilage or added sugar; it can be dissolved in a warm water bath.
What is the difference between carob molasses and carob extract? Products sold as extract are usually produced by cold extraction and low-temperature concentration, whereas molasses is made by boiling the extract down until it thickens.
Can people with diabetes consume carob molasses? Molasses is high in sugar. People with diabetes should consume it within a plan recommended by their doctor or dietitian, with portion control.
How should carob molasses be stored? It should be kept closed in a cool, dry place; a wet spoon should never be put into the jar.
Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 9(10), 1364, 2020. doi.org/10.3390/foods9101364
Yıldırım, H. İ., Kargıoğlu, M., "Alanya ve Gazipaşa (Antalya)'da Doğal Keçiboynuz (Ceratonia siliqua L.) Pekmezinin Üretimi ve Kullanımı", Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 15(2), 10–16, 2015. hdl.handle.net/11630/4117
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