The carob is a small flowering tree or shrub. It is widely cultivated for its edible pods, and as an ornamental tree in gardens and landscapes. The carob tree is native to the Mediterranean region and the Middle East.
Delicious, sticky carob syrup certainly belongs in the sweeter part of the pantry, but it is an extremely nutritious product made with locally grown carob pods that can be used in the place of honey or any other sweetener.
It’s perfect for drizzling on yoghurt or cheese for a quick snack. It can also be used in baked goods, marinades and sauces in place of honey or sugar.
The syrup is made by boiling carob pods in a large bronze container with water for around four hours. The pulp is then strained to leave the resulting golden-black syrup. Many other products are produced from carobs, including carob flour, tea and chocolate.
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