Let’s get to know carob briefly

Carob is a plant with a distinct aroma that holds a large place in Anatolian cuisine as syrup, molasses, and infusion. The following remedy is a simple infusion prepared fresh daily and consumed in moderation. The aim is to prevent the material from being exposed to high heat and to ensure that its essence is preserved in the water.

Measurements and preparation for daily infusion

Half a liter of drinking water is sufficient for one day’s use. Choose six or seven carob pods; six for large pods and seven for small pods are ideal. Stretch the carob pods or separate the large part with a knife and stop infusing. Separating the seeds is not necessary; they can be included in the infusion.

Step-by-step infusion and proper heat control

Take half a liter of water in a small storage container and reduce the heat when it approaches the burning point. Add the carob pods to the water, keep the lid closed for three to four minutes longer. After turning off the heat and opening the lid, let the mixture rest for about twenty minutes. This waiting period ensures the best possible brewing.

Straining, Storage, and Serving

Once the brew has cooled, separate the pulp using a fine sieve or cheesecloth and transfer the liquid to a glass jar or bottle. This amount is for one day; do not leave it for the next day. A short refrigeration period is possible; however, fresh consumption is more suitable in terms of taste and clarity. You can use glass or porcelain cups for serving.

You can drink one teacup of the mixture twice a day, morning and evening, on an empty stomach. Continue the treatment uninterrupted for twenty days. Then take a one-week break and, if necessary, continue for another five days if you are sensitive. In this second phase, only one teaspoon of natural honey can be added to the cup when the mixture is lukewarm.

After the brew has completely cooled, a few drops of lemon juice or a thin strip of lemon peel can add freshness. Adding sugar is not necessary. If honey is used, ensure the beverage is lukewarm; avoid adding it to a hot mixture.

Some recipes contain highly nutritious ingredients such as honey or molasses. When these products are kept in containers above 60°C and heated for extended periods, the HMF level can increase; this can lead to deterioration in cracking quality and sensory quality. Jams, marmalades, molasses, and honey are compliant with acceptable HMF standards. Therefore, it is better to stir honey when the liquid has cooled to lukewarm temperatures rather than hot brewing; and to avoid exposing molasses to high heat.