Introducing carob, a humble tree with rich pods
Do you remember the aromatic carob cakes that our mothers and grandmothers used to make? Carob has been domesticated in our cuisine, especially in dalmatian cuisine, which is nothing strange since carob originates from the eastern Mediterranean, Syria and Palestine. It has been used in cooking for over 4000 years. It gets its name for its bean like shape and the Greek work koras, meaning horn.
Carob doesn't need a lot, just warm summers
The pods grow on self-sown trees from the bean genus that grow in midst of shrubs, olive trees and rockery in warm and dry Mediterranean climate. A carob tree can flourish for more than 200 years and grow up to 15 meters high. The pods grow up to 20 centimeters and with maturation, at the end of summer, acquire a dark brown color. Carob is a humble tree that doesn't need a lot of attention and care. That's why it is widespread globally, most often growing next to lemons and figs. Largest producers of carob are Spain, Greece, Cyprus, Turkey, Italy, Algier and Tunis. Carob production in Croatia is large enough to satisfy the country's needs.
Carob's golden history
Carob has been woven into history, from the time of John the Baptiste who has, according to the Bible, survived in the desert thanks to carob pods. Greek Theophrastus mentions carob in his notes as an „Egyptian fig “. Egyptians used carob for its sticky properties in the process of mummification. There were even pods found in the tombs. Romans ate them green and fresh for their natural sweetness. It's an interesting fact that in the Antic period carob pods were used as measures for weighing gold because, no matter the size and type of storage, they always had the same mass og 0,18 grams. One seed was one carat, and the term is used even today. Italians used to make rosaries out of the seeds and Israeli have a festival dedicated to carob. Greeks introduced carob into Croatia by establishing trading points in the Adriatic, a few centuries before Christ. It was planted on Vis, and there is even a village called Carob on Šolta.
Pods filled with valuable health benefits
Carob pods hold many health benefits. Carob pod can be grinded raw or dried, and the seeds are the ideal cream and pudding thickener. Carob is a naturally sweet condiment whose taste is similar to cocoa so when using it to make sweet dishes it's not necessary to add extra sugar. Carob flour is used as a food stabilizer and darkening agent in bakeries, when making ice cream, salad dressings and sauces, in cheese, preserved meat and fish products, mustard jellies and fruit fillers.
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