I want to make Italian Three color Christmas Cookies (like these: http://www.food.com/recipe/italian-tri-color-cookies-rainbow-cookies-147882 ). This kind of co
I've found a source of powdered carob. I've read that it is a substitute for cocoa, and I was wondering how this works out practically. Is it a one-to-one subst
Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod,