What's the difference between carob powder, flour, and kibbled carob?

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, or just the seeds? Is kibbled carob the same as powdered, just coarser? Is the pulp used for anything? (And what is carob syrup!?)

Best Answer

Almost 90% of the carob is pulp, and the rest is the seeds. From the seeds, you get Locust Bean Gum, or Carob Gum.

The pulp can be used either as:

Carob Powder/Carob Flour, which has sweet and chocolate-like taste.

Carob Kibble, which is basically much coarser pieces of the pulp.

Carob Syrup, if you extract the sugar from the pods, you get the syrup.

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Can you eat too much carob?

As a dietary supplement, carob isn't under the same FDA guidelines. Consuming a lot of carob may not be safe, particularly for pregnant women. It may cause unintended weight loss and decreases in blood sugar and insulin levels.

Is carob anti inflammatory?

The active constituents found in carob, such as polyphenols, tannins, dietary fiber and sugars, along with their anti-inflammatory and antioxidant properties, have been found to be especially beneficial to the gastrointestinal tract and the digestive system.

Is carob OK for diabetics?

The sugar content of carob is not a contraindication for diabetics. Diabetics can eat carob, as long as it is not sugary. Therefore, it can be consumed by diabetics, though, like all foods, in moderation, and controlling the diet for diabetes not to exceed in the amount of hydrates ingested.

What is carob used for in cooking?

Carob powder is most commonly used as a chocolate substitute and sweetener in baked goods including breads, cakes, and cookies. Also, it's found in noodles, candies and gluten-free baking recipes. The unique taste of carob powder can provide sweetness to white flour.

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