How Does This Ayurvedic Food Improve Wellness?
CONSTITUTIONAL MEDICINE INSIGHTS
![Recipes with Carob: Green Raw Date Balls]()
Recipes with Carob: Green Raw Date Balls
Enjoy the
mellow sweetness and
roasted caramel tones of this rustic thickener in hot chocolate, smoothies, and puddings.
Carob offers
gentle, steady energy without overstimulation. It has a light, drying finish that cleans up sweetness and leaves a toasty, freshened aftertaste, a mild yet bitter sweetener for those who are trying to lose weight!
Warm carob reads like malted milk. Raw it has a bitter flavor which is lessened significantly by the roasting process.
Its high fiber content is useful in lowering cholesterol and blood sugar.
Its chalky astringency, soothing nature, and hypoallergenic qualities make it useful in gastritis and diarrhea.
The gentle bulk/viscosity makes it feel satisfying—like you actually ate something—without heaviness on the nerves.
About Carob
Carob is an evergreen shrub or tree in the
bean family native to the Mediterranean. It is a hardy tree resistant to harsh climate and drought.
Carob was eaten in ancient Egypt and used as a sweetener. It is the hierglyph for Sweet in Egypt and was an important source of sugar before sugarcane and beet sugar. In the modern Middle East cuisine, carob molasses, an extract from the paste, is used to sweeten cakes.
The Egyptians also used the carob seeds as an adhesive binding during the mummification process.
During famine, carob was used to feed swine and donkeys.
In the talmud and bible, numerous rabbis, the prodigal son, and St. John the Baptist reportedly lived on carob (aka locust bean) in the wilderness, earning carob the nickname, "St. John's Bread."
Dried Carob fruit is traditionally eaten for the Jewish holiday of Tu Bishvat (New Year for Trees). Muslims drink Carob juice during Ramadan.
The term "carat", the unit by which diamond weight is measured alludes to the ancient practice of weighing gold and gemstones against the seeds of the carob tree by people in the Middle East
Cooking Carob
Carob is occasionally used as a
substitute for chocolate. Its slightly sweet taste may be used for cakes and cookies where it gives a moist, tender crumb and a fragrant, roasted aroma - think "
spice-cake cozy" rather than "dark-chocolate intense."
In Egypt carobs are consumed as a snack. The crushed pods make a
refreshing, cooling drink. Carobs are also used to make
molasses (debs), compotes and liqueurs.
Carob "locust bean gum" can be used as a thickening agent in soups or puddings.
To enhance the toasty, nutty, caramel tones pair with cinnamon, cardamom, vanilla, tahini, toasted almonds/walnuts.
For brightening try orange zest or a splash of espresso.
To make it luxurious add a bit of cream, ghee, or coconut milk to smooth the faint dryness and amplifies the malt vibe.
Buying & Preparation
Each pod holds 5-15 seeds, surrounded by a naturally sweet and edible pulp. Once these pods are ripe, they can be dried and ground into carob powder.
Carob is typically purchased dried and roasted in powder or chip form.
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Constitutional Medicine Insights
Impact Report: On tongue, nerves, elimination, etc.
Indications & Uses: What it Improves
Metabolic Effects & Herbal Actions
Contraindications / Aggravates
Similar foods and herbs
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