The Carob

[vc_row][vc_column][vc_empty_space][vc_custom_heading text=”The Carob” font_container=”tag:div|font_size:50|text_align:center|color:%23543805″ google_fonts=”font_family:Arizonia%3Acursive|font_style:400%20regular%3A400%3Anormal” css_animation=”bounceInDown”][vc_separator style=”shadow” css_animation=”bounceIn”][vc_row_inner][vc_column_inner width=”1/3″][vc_column_text css_animation=”bounceInDown”]The carob, also known as carrubba, is the fruit of the carob tree: a evergreen tree from Arabia and widespread in warmer Mediterranean regions.

Carobs are indehiscent legumes, about 15 centimetres long, containing very hard and round couples of seeds.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text css_animation=”bounceInDown”]The carob is mainly nurtured in Spain, Portugal, North Africa and in some Middle Eastern countries. In Italy it is possible to find plantations of carob in the ligurian and south-Centre coasts.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”8479″ img_size=”full” alignment=”right” style=”vc_box_outline_circle_2″ css_animation=”bounceInRight”][/vc_column_inner][/vc_row_inner][vc_separator style=”shadow”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][mpc_grid_images images=”8135,8486,8157,8132,8039,8161″ cols=”3″ gap=”5″ image_opacity=”100″ effect=”none” image_hover_opacity=”100″ images_links=”,,,,,”][/vc_column][vc_column width=”1/2″][vc_column_text]The flour obtained by grinding seeds is used in confectionery industry and in preserving food.

This ingredient, sometimes referred to as E410, has the ability to absorb water for 50-100 times its weight. For this reason, carob seed flour is used as a thickener in many food preparations, including canned meats. In particular situations, thanks to this ability to absorb water, carob flour is an excellent antidiarrheal. On the contrary, the consumption of fresh pulp has a mild laxative action.

Beyond the industrial context and the preparation of handcrafted candies, the carob is “a forgotten fruit” and therefore it is hard to find it.
It is usually sold with dried fruit or tipical south-Centre Italy products, but it is pretty expansive.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”45″][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”8408″ img_size=”full” alignment=”right” css_animation=”bounceInLeft”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”8313″ img_size=”medium” alignment=”center” css_animation=”bounceInDown”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”8410″ img_size=”full” css_animation=”bounceInLeft”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1547466364585{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;background-color: #4c3523 !important;}”][vc_column width=”1/4″][/vc_column][vc_column width=”1/2″][vc_column_text]

The carob pulp has a sweet taste that vaguely resembles that of chocolate. Unlike the latter it is much less caloric and richer in fiber, vitamins (riboflavin) and minerals (calcium, potassium, copper and manganese).

The absence of psychoactive substances, such as caffeine and theobromine, makes carobs the ideal chocolate substitute for those suffering from allergies or hypersensitivity to these substances. The high fiber content makes it a particularly satiating food, able to combine flavor and well-being. If mixed with saturated fats such as those contained in butter or in tropical oils, carob flour gives rise to a product even more similar in taste and texture to traditional chocolate.

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