Carob in Mediterranean Cuisine
Carob is one of the rare fruits that grows on almost every coast of the Mediterranean and has therefore become the common culinary heritage of the region. It turns into syrup and pastel in Cyprus, syrup and bread in Crete, fasting desserts in Malta, molasses with tahini and Ramadan drink in the Levant; in Spain, it takes place both in the memory of the famine years and in modern food research.
Read MoreCarob Flour Ice Cream
Carob flour gives the ice cream a dark color reminiscent of cocoa and a distinctive, caramelly aroma. Thanks to its natural sweetness, it can be prepared with less sugar than classic chocolate ice cream recipes and does not contain caffeine.
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Carob Flour Brownie
Brownie is an American dessert loved for its dense and moist texture, and it's usually made with lots of cocoa or chocolate. Carob powder, when used instead of or alongside cocoa, gives the brownie a dark color, caramelly aroma, and natural sweetness.
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