Roasted Carob: Roasting Process, Aroma and Uses
When raw, carob has a sweet but distinctive, slightly sour smell. When roasted, its color darkens, gaining notes reminiscent of cocoa and coffee. This transformation makes carob the basic raw material of many products, from coffee substitutes to cocoa substitutes, from syrups to liqueurs.
Read MoreRoasted and Raw Carob Powder Differences
Carob powder is not a uniform product. Crushed carob pieces can be roasted or ground raw before grinding. This is the only decision; It determines the color, smell, taste, chemical composition of the powder and in which products it will be used.
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Carob Coffee: The Decaffeinated Coffee Alternative
Carob coffee is a hot drink prepared not from coffee beans, but from roasted and ground carob fruit. Although it has "coffee" in its name, it has nothing to do with the coffee plant; it is called by this name because of its dark coffee-like color, roasted aroma and brewing. Its lack of caffeine and theobromine makes it an interesting alternative, especially for those who want to avoid stimulants.
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