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CAROB SYRUP (EPG) ORGANIC SWEETENER
Product of Cyprus
Carob has been used for over 5000 years. Its name comes from the Arabic Kharrub or Kharoub, meaning pod or bean pod. The Greek word for carob is keras, meaning horn, in reference to its arc shaped pods. It is also known as "St. John's Bread" and, according to the Bible, sustained St. John the Baptist in the wilderness. The Romans called carob pods the Egyptian fig or date, and enjoyed the naturally sweet fruit when green and juicy. Ancient Egyptians used carob to make the resinous adhesive used in mummification, and both the pods and seeds have been found in Egyptian tombs. Today carob is still eaten in Egypt as a sweetmeat and to make sweet beverages.
Carob also has excellent nutritional value. Along with up to 80% protein, it contains Magnesium, Iron, Phosphorus, Potassium Manganese, Barium, Copper, Nickel and the vitamins A, B, B2, B3, and D. It calcium contend is 3 times more than milk or chocolate; with less calories and 17 times less fat. Carob syrup is valued for having a chocolate like flavour. Yet unlike chocolate, carob is free of caffeine and a healthy alternative for those who are sensitive to or wish to avoid chocolate.
Carob improves digestion and lowers cholesterol level in the blood, since it does not contain caffeine, carob benefits people with high blood pressure, Carob is rich in tannins that have an astringent or binding effect on the mucous membranes of the intestinal tract. In 2002, a study at the Potsdam University in Germany indicated that carob fiber could reduce LDL cholesterol in men and women within six weeks. It may be useful for those with lung disorders. No preservatives, no sugar added.
Energy 259kcal, protein 1.7%, Total fat <0.5%; Carbohydrates 64.2%, Moisture 31.9%, ash 2.13%.
How to use:
Use carob syrup as a high mineral black sauce; a chocolate replacer; dilute in hot or cold drink; add to cereal; dip in breads; as bread spread; spread on crepe.
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