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Carob has been talked about again in recent years, but this isn’t a new craze; it always had a place in our kitchen. It simply fell out of favor for a while, and now it’s finding its value again. The real question is this: should you use carob as molasses, or as powder (flour)? ...

In our region, carob is not just a sweet fruit; it is one of the crown ingredients of old times when kitchen and well-being met at the same table. Today it shines again on “natural product” shelves, but this is not a fad. It is the return of a kitchen experience that was tested ...

Can you make dessert with carob? You can. And when it’s done right, it can be so good that you won’t miss “sugary desserts” at all. But there are two conditions here: first, you won’t use carob as a cocoa imitation. Second, just because you’re making a refined sugar–free dessert, you won’t turn the ...

People’s search for “a more natural way to capture a chocolate taste” is not new. In older kitchens—when sugar was not abundant—sweet cravings were met with molasses, dried fruit, toasted flour, and honey. Today we see the modern version of the same question: “What can I use instead of cocoa? How can I achieve ...

When carob is mentioned, the first thing that usually comes to mind is molasses. Yet in traditional pantry culture, there is a clear principle: “use the whole fruit.” The peel, the pulp, even the seed—nothing goes to waste. Carob also has two lesser-known but genuinely valuable by-products: its seeds and its flour. Today, the ...