Carob. Syrup: application, properties

Carob- this is a real fairy-tale tree on which sweets, cupcakes and drinks grow; recipes for preparing its fruits are ordinary. The fruits of this tree are simply a substitute for cocoa beans. The fruits of this plant have beneficial and medicinal properties for human health. Take carob (that's carob) and cook delicious food, it's a source of healthy nutrition.

The plant is used to make a powder that resembles cocoa and to make a syrup that replaces sugar. Both products are called "carob". Where it grows, it is used in national cuisine And folk medicine, in the West - in vegan dishes. The largest supplier of carob is Spain. Carob can be consumed by people suffering from migraines and vegetative-vascular dystonia. The composition of the product does not promote the absorption of calcium, therefore it is recommended for patients with kidney stones.

Benefits of carob

This is not a processed product, a natural sugar substitute, it contains no chemicals or dyes, and does not affect the nervous system. It does not contain caffeine and does not harm people who have heart problems like cocoa. It tastes twice as sweet as sugar.

The syrup from this tree is used to sweeten coconut confectionery, and the powder is used in making sweets.

This natural sweetener is not harmful to children with diathesis - all children love chocolate, but with such a diagnosis it is not allowed, and carob will satisfy the child’s taste buds. Even the smallest ones can add the powder to fruit purees.

Product properties

The fruits of the tree contain:

• 49 g carbohydrates;
• 1 g fat;
• 4 g protein.

In 100 grams of product, a person receives only 220 kcal, much less than with cocoa, which means fewer calories and food containing carob rather than cocoa powder. Carob is used by those who are on weight loss diets.

Vegans use carob because it does not contain animal components. Regular chocolate sometimes contains butter, and vegans, not vegetarians, do not eat even this kind of animal fat, since it is made from milk, which a cow produces only after the birth of a calf, and this occurs in conditions artificial cultivation livestock for slaughter for meat supply. Animal fat is not used in carob confectionery products.

Recipes

Pudding

1 tbsp. soy flour, 30 g ground carob beans, agar-agar (seaweed extract). Dissolve agar-agar in water in the proportions according to the instructions on the factory packaging - it is a dough thickener. Separately, in a small amount of water, so that it is like liquid sour cream, mix soy flour with carob. Add agar-agar and beat with a mixer for 3-5 minutes. Pour the mixture into molds and refrigerate for 4–5 hours. There is no need to bake - this dish is eaten natural, raw.

Carob oil

Everyone is familiar with chocolate butter. With carob it turns out no less tasty than with cocoa. If you manage to buy carob, you can cook with it, but you need coconut oil. It will turn out healthier and more interesting: 30 g of bean powder and 100 g coconut oil. Dissolve the oil in a water bath. Add carob and stir thoroughly. Cool the mixture. Eat a little warm.

Cocktail

You will need 30 g of powder, several dried dates, 150 g of fresh blackberries and a glass of nut milk, or better yet. Mix all products in a blender at high speed. Instead of snacks, eat sandwiches and cottage cheese.

Candies with carob

Take dried fruits - you can use ordinary ones: dried apricots and prunes. You will need walnuts or hazelnuts. Pass through a meat grinder. Add carob powder to the mixture and form it into candies of any shape. Even children will like the fruit and nut mass with a chocolate smell. This is an excellent option for candies for those on a diet, and children will not spoil their teeth with caramels and will receive a lot of vitamins, vegetable fats and minerals.

Chocolate drink

Prepared according to the cocoa principle. Carob beans do not bind calcium contained in milk; it is not very useful for people after 30 years of age - it ceases to be absorbed and accumulates in the body in the form of slag deposits, and milk fats are harmful. But many people love its taste; together with carob, milk is safe, and there are a lot of taste sensations.

Curd casserole with carob

300 g cottage cheese, 100 g sour cream, 3 tablespoons sugar. Add carob powder to the mixed mixture. You can add fresh or dried fruit to this chocolate casserole.

Carob syrup

There are two types of it: squeezed and evaporated. Glucose is added to the evaporated one. It can be added to tea and other drinks instead of sugar for people with diabetes. Many sweets for diabetics are prepared using carob syrup - this is a natural sweetener that does not have the characteristic artificial taste.

Carob syrup is sold in vegetarian stores and diabetic food aisles.

Carob, like any other food product, is also harmful to health. Any food should be eaten wisely: for example, carob syrup contains a lot of carbohydrates. It should be added to food in moderation. It is not suitable for those on a low-carb diet.

Vegans use carob for ethical reasons - this product is simply rarely used in foods prepared with animal fats; it does not taste well with them. But in itself, as a vegetable ingredient, carob does not have any independent benefits - it is simply a flavor enhancer for sweet dishes.

Indications and contraindications

Nursing mothers who love chocolate can drink drinks with carob - with breast milk it will not harm the baby like cocoa, will not cause allergies or diathesis, and does not contain caffeine. The taste of the product itself does not require sugar - it is sweetish.

The product is easily digestible. Does not increase blood sugar levels. Recommended for those who strive to maintain a healthy lifestyle and love the taste of chocolate. And for those who would like to try something new, tasty and harmless. Carob is absolutely harmless to human health, but, like any plant, it is amazing and edible.

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In the USA and European countries The products produced by the carob tree are widely used. The syrup, the use of which is not yet so widespread in our territory, is used there in cooking, dietary nutrition, treatment, cosmetic, food and chemical industries. In cooking, carob syrup, the properties of which we will discuss below, is added to baked goods, sweets, poured into drinks, and used as a sauce for dessert dishes. In addition, it is one of the active components of medicinal colds and manifestations of bronchitis. What else are the benefits of the products it provides?

Syrup

The use of this remedy, obtained from carob fruits, is quite diverse. As already noted, first of all, it is used in cooking, as well as in official and folk medicine. Chefs in many countries, especially the Mediterranean, practice adding syrup to various dishes. It is poured over pancakes, pancakes, ice cream, and used as a component for dough in baked goods. In addition, carob syrup, reviews of which are almost always positive, can be used as a dietary supplement for health improvement at home. This is practiced because carob fruits are extremely healthy and rich in substances valuable for human health.

Carob

Ceratonia siliqua is the name of the tree in the scientific community. It has a large height (at the peak of its life it can reach 15 m), and bears fruit in rather large pods that resemble a horn. Inside it are seeds, of which there can be 10-12 pieces. They are separated from each other by a fleshy, dense partition, which is also used for human needs.

Benefits of fruits

The beans of this tree are used to make flour, which is widely used in cooking. Also, gum is prepared from carob fruits, which is used for the needs of the food and cosmetic industries. Carob products, particularly syrup, contain
increased amounts of sodium, zinc, potassium. And it contains 3 times more calcium than milk! In addition, having a sweet taste, the syrup does not contain sugar, so it is suitable even for diabetics. However, the dosage of use must be agreed with your doctor. To convey the pricelessness of this gift of nature, it is enough to say that the Jewish prophets called the fruits of the carob tree “bread.” AND for a long time it served as the only source of food for them. These are the amazing properties carob has.

Syrup: application, beneficial properties

How is it used for health purposes? The syrup has a high content of zinc, potassium, calcium, and sodium. It can be used for colds, vomiting, insomnia, diarrhea and for weight loss. The presence of zinc and calcium in it makes it indispensable for teeth and gums. In addition, some studies confirm that the syrup has antitumor effects, especially in the lungs. All parts of the plant do not contain toxic substances, That's why side effects No symptoms were observed from taking the syrup. These are the wonderful products the carob tree produces.

Syrup: application, recipes

For vomiting, diarrhea, and to remove toxins, adults should take 1 tbsp. l. syrup 30 minutes before meals 4-5 times a day (children from 2 to 5 years old - 1 tsp, from 5 to 12 years old - 1 tsp 3 times a day). For colds, coughs, sore throats and ARVI - 1 tbsp. l. syrup diluted in a glass of water (60 degrees) 5-6 times a day. Headaches and insomnia are treated with a course of: 5-6 tbsp. l. a day before meals (3 months), repeat after 2 weeks. For weight loss: 1 tbsp. Dilute a spoonful of syrup in a glass of water, add the juice of a lemon wedge. Drink 5-15 minutes before meals (before lunch and dinner). After 2 weeks, add another dose in the morning.

Syn.: ceratonia pods, Constantinople pods, sweet horn, John's bread, John's breadfruit, locust tree, locust tree, locust, crane peas, Mediterranean acacia, carat tree.

An evergreen tree of medium height with leathery, odd-pinnate leaves and bean-like fruits with juicy, sweet pulp. Dried and powdered carob fruits (“carob”) are valuable food and dietary product. Thanks to its beneficial substances, carob fruits are used in official and unofficial medicine. different countries as an astringent, expectorant, antibacterial, hemostatic, diuretic and tonic.

Ask the experts a question

In medicine

Ceratonia capita (carob) is not included in the State Pharmacopoeia of the Russian Federation, however, the beans of the plant are a valuable raw material for obtaining gum, which has wide application in the pharmaceutical industry, including as a stabilizer. Locust bean gum is included in various medicinal preparations (extracts, syrups, powders, gels and mixtures) mainly used for coughs, colds, to strengthen the immune system and for gastrointestinal disorders. It is known that carob bean gum is listed in State Pharmacopoeias Republics of Kazakhstan and Belarus.

In countries where the plant actively grows and is cultivated, the fruits and bark of the carob tree are used by traditional healers and herbalists as an antidiarrheal, anthelmintic, expectorant, diuretic, and also as a dietary product for people with diabetes and obesity.

Contraindications and side effects

Carob fruits, as well as products made from them (carob, syrup, etc.) are contraindicated for persons with individual intolerance to the components. In general, carob fruits are well absorbed without causing allergic reactions, and drinks made from carob are not addictive, unlike their caffeine-containing counterparts. However, due to little knowledge, domestic experts recommend introducing products containing carob beans with caution, especially during pregnancy, lactation and during pregnancy. childhood. It is known that syrup from the fruits of the plant should not be consumed with milk to avoid flatulence, diarrhea and nausea.

Nutritionists do not recommend overusing carob syrup for obese people, as it slows down metabolism, which complicates the process of losing weight. Also, syrup and carob are not recommended for people with high sensitivity to high fructose content in food. Uncontrolled dosage and frequent intake of carob bean products can lead to such unpleasant consequences as increased blood sugar levels. In any case, to avoid unpleasant consequences Before using carob and products based on it, you should consult a specialist.

In industry

Gum obtained from carob is a well-known food additive - E410, which is used in industry (primarily food) as a stabilizer, thickener or emulsifier. Gum is a powder white is the crushed endosperm of seeds extracted from carob pods. The gum consists of nonionic molecules, presented in the form of residues of simple and complex monosaccharides. It is practically odorless, has a high level of viscosity and is completely soluble only in hot water at a temperature of 85C. Locust bean gum preserves the taste of the product and also prevents the formation of ice crystals in cooling substances, turning them into a homogeneous, structured gel. The food additive E410 is not broken down in the human gastrointestinal tract and is excreted from the body in an unprocessed form, without causing any harm.

In the food industry in the production of ice cream, processed cheese, dairy and fermented milk products, as well as some types of baby food, carob gum is used together with carrageenan, xanthan and other emulsifiers, enhancing their gelling properties.

In cooking

Carob fruits have gained particular popularity among chefs. There are two types of pods - black and white. Black “sweet cones” are used to make carob, which is a surrogate for cocoa and coffee; it is also used to make alternative chocolate and is used to make sweets and “chocolate” glaze (for curd cheese, ice cream, cookies). Carob is added to cocktails made from cow's and soy milk, and added to baked goods (biscuits, gingerbread cookies, waffles). The white pods of the carob tree are ideal for making syrups, alcoholic drinks(wine, liqueurs), compotes, soft drinks. Due to the absence of theobromine and caffeine in the chemical composition of carob fruits, products made from them are especially popular among adherents of a healthy diet. A special place is occupied by carob syrup, the benefits of which are truly great. It is added instead of sugar to confectionery, drinks, cereals, poured over pancakes and pancakes, caramelized nuts and fruit slices, and also used in dietary nutrition and nutrition for people with diabetes.

In other areas

In cosmetology

Gum, carob and carob extract are widely used in the cosmetics industry; they are used as a natural thickener for masks, film masks, peelings, gels and scrubs. Due to its high content of monosaccharides and polysaccharides, locust bean gum is an excellent alternative to collagen and hyaluronic acid. Gum and sugar cone extract have pronounced moisture-retaining, softening, moisturizing and soothing properties. Carob-based cosmetics are effective means at acne, has an antiseptic and antioxidant effect on the skin.

Cosmetic masks, creams, serums and gels containing gum or carob extract have a stimulating and regenerating effect on the skin, promote its renewal and rejuvenation, making the skin smooth and well-groomed.

In other areas

Carob fruit is a highly nutritious food for livestock.
Substances obtained from the bark of the plant are used to tan the leather, and the seeds are used to produce vegetable glue. Expensive interior items and souvenirs are made from carob wood.

Locust bean gum has been used since ancient times to dye clothes black, especially cotton and linen.

Carob is known to be especially valuable in jewelry making in South American regions. The resinous substances flowing down the trunks of ceratonia pods tens of millions of years ago turned into wonderful and expensive amber. In Mexico, the Dominican Republic, Haiti, and Nicaragua, Atlantic amber (amber from carob resin) has a fairly high value and is mainly mined using the artisanal method.

Classification

Carob, or Ceratonia pods, or Tsaregrad pods (lat. Ceratonia siliqua) is a plant of the legume family (lat. Fabaceae), a species of the genus Ceratonia (lat. Ceratonia). The genus Ceratonia (lat. Ceratonia) is oligotypic and includes only two species: Ceratonia siliqua L. and the least known Ceratonia oreothauma Hillc. ET. Al.

Botanical description

Ceratonia capita is evergreen tree medium height (6 to 12 m) with a wide crown. The leaves are leathery, odd-pinnate, dense. The flowers are small, collected in racemes. The calyx of the flower is inconspicuous, quickly falling off, and there is no corolla. From the female flowers, brown indehiscent bean fruits develop, the length of which is 10-25 cm, width 2-4 cm, thickness 0.5-1 cm. Inside the fruit there is sweet juicy pulp and hard seeds. The tree grows on dry, rocky soil, sending out strong, powerful roots into crevices and cracks. Fruiting of the carob tree can last about 100 years.

Spreading

Carob grows and is cultivated in Mediterranean countries (Spain, Portugal, Italy, Cyprus, Malta, Turkey, etc.), subtropical areas, India, Argentina and Brazil, found in northern Africa (Egypt), the Middle East East (in Palestine, Israel, Syria) and in some countries of Central America. It is known that the carob tree is successfully cultivated on the Black Sea coast of the Caucasus, in Abkhazia (between Gagra and Sukhumi).

Procurement of raw materials

The unripe carob fruits are collected, sorted and laid out on thick cloth for further drying in the sun. After some time, the pods acquire a dark brown color and become juicier and sweeter.

Chemical composition

Carob fruits contain up to 56% sugars, mainly glucose, sucrose, maltose, fructose, hemicellulose and cellulose, as well as up to 8% amino acids, including essential ones, traces of fat (0.5%), vitamins: A, B 1, B 2 , B 4 , B 5 , B 6 , C, E, PP, as well as valuable minerals - calcium, potassium, copper, sodium, zinc, magnesium, manganese, iron, phosphorus.

Pharmacological properties

Medicinal properties Carob fruits are due to the presence of valuable substances in their chemical composition. The high content of pectin, fibrin and lignin in fruits has a special effect on the intestinal flora, reducing the content of pathogenic bacteria and increasing the number of “good” lactobacilli. For its part, pectin, mainly known as a thickener, has other properties: it can influence the level of cholesterol in the blood, act as a coagulant, and an antioxidant. Pectin contained in carob fruits has bactericidal and enveloping properties, removes waste and toxins from the body, and has a preventive effect against cancer. Recent studies by Israeli scientists have shown the effectiveness of carob flour against intestinal infections, ulcers, and diarrhea in children. Carob fiber has a triple effect: it turns liquid into a colloidal gel, relaxes the intestinal walls and stimulates its proper functioning.

Carob extracts, as well as carob, are rich in tannins, which determines their effectiveness in treating indigestion, helminthic infestations. Hydrolysable and non-hydrolysable tannins are composed mainly of gallic acid residues and its derivatives. Gallic acid is found in extracts of ceratonia (carob) pods; in its free form it exhibits pronounced antitumor activity, is a strong antioxidant, and has antiviral, anthelmintic and antibacterial properties. Due to the content of galactomannans in the chemical composition, carob fruits have an interesting property - they reduce the content of the peptide ghrelin, which is responsible for the feeling of hunger. The high level of antioxidant substances contained in carob fruits helps slow down the aging process, remove free radicals from the body, and improve the immune system.

Use in folk medicine

In places where carob grows and is cultivated, folk healers and herbalists actively use it to treat and prevent many diseases, for example, to relieve attacks of nausea and diarrhea, treat enteritis and dyspepsia. Folk practitioners are known to have used carob (ceratonia) powder and extract to treat infants suffering from stomach upsets and frequent regurgitation. Syrup from carob pods is used as an effective remedy for coughs, colds, sore throats, as well as for sleep disorders, headaches, nervous disorders. Syrup and carob made from carob fruits are valued by folk healers not only for sweet taste and the possibility of their use during a diet or when diabetes mellitus, they are used as natural remedies for removing toxins from the body, treating and preventing oral diseases (gingivitis, periodontitis, stomatitis). In areas where carob grows, locals chew freshly picked “sweet pods” to clear their throats and relieve hoarseness. Carob gum is used by traditional healers to treat inflammatory eye diseases, cystitis, and some sexually transmitted diseases. Gum diluted in water is used for gargling for acute respiratory infections and acute respiratory viral infections, as well as for washing wounds and abrasions.

Historical reference

Since the times of the Ancient Roman Empire, carob seeds have been used as an accurate measure of scales: the seeds have the amazing property of having the same weight (approximately 0.19 grams). Thanks to this feature, jewelers of those years used them for weighing precious stones and metals. The Greek name “keration” - “tree horn” (derived from the word “keras” - “horns”) gave birth to the word “karat”, which is used in our lexicon to this day. A carat is a unit of mass and volume and a measure of the purity of gold.

Another name for the carob tree - “St. John’s bread” - comes from the biblical legend according to which John the Baptist wandering in the desert ate the fruits of the carob tree. In many beliefs (particularly among Jews), the carob tree is considered sacred. It is mentioned in the legend of Rabbi Shimon, the author of the Book of Zohar.

IN Russian Empire sweet carob pods were considered an expensive Mediterranean delicacy that only wealthy people could afford. “Tsaregrad pods” were bought for the imperial table, and refreshing drinks and sweets were prepared from them.

On the island of Cyprus, in the very center of Limassol, there has been a carob museum for many years. Here you can get acquainted with the traditions of processing carob and see with your own eyes how Cypriot craftsmen made the famous syrup, chocolate, drinks and candies from them.

Literature

1. Tsaregrad pods // encyclopedic Dictionary Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). – St. Petersburg, 1890-1907.

2. Palibin, I.V. Genus Ceratonia – Ceratonia L. // Flora of the USSR. In 30 volumes / Ch. ed. Academician V. L. Komarov; Ed. volumes B.K. Shishkin. – M. – L.: Publishing House of the USSR Academy of Sciences, 1945. – T. XI. – P. 19. – 432 p. – 4000 copies.

The carob tree has many names - ceratonia, sweet horns, Constantinople pods, John's breadfruit tree, chocolate tree, haruv, jewelry tree. People have known about the sweet taste of fruits from time immemorial, and every nation on whose lands these trees with spreading crowns can be found gave them their own name.

Mentions of sweet carob beans are found in the Bible - the prodigal son and John the Baptist ate them. Healing and nutritional properties beans are well known to the inhabitants of the Mediterranean, and until the beginning of the last century, merchants brought Tsaregrad pods to us from Constantinople, then a period of oblivion began. With the beginning of the new millennium, carob (sweet powder made from dried and roasted fruits), chocolate-flavored syrup and carob seed gum again appeared on the domestic market. Now the number of admirers of Ceratonia Siliqua is growing exponentially.

Interesting information about carob:

Ceratonia is a unique tree with many amazing properties:

Where does carob grow and what does it look like?

Typically, the evergreen carob tree reaches a height of 10 meters. You can meet it on rocky slopes in oak, pine and juniper forests of the Mediterranean. In the homeland of ceratonia - in Italy, Spain, Israel, Portugal, Turkey, Cyprus - hundred-year-old or older trees are not uncommon. Ceratonia also grow in the tropics and subtropics of India, Argentina, Brazil, Egypt, America, Australia and Africa. The carob tree is successfully cultivated in the Caucasus.

Industrial plantings in Spain occupy over 150 thousand hectares, and in Cyprus, 70,000 tons of sweet pods are harvested every year, most of the harvest is intended for feeding livestock.

The unpretentious tree thrives on infertile rocky soils. Strong roots go deep into crevices and supply the plant with moisture. Brown bark covers strong trunks with a branched crown. The twisted branches intertwine and the hard oval leaves form a dense crown.

At seven years old, ceratonia begins to bloom and bear fruit with fleshy beans reaching 30 cm, which contain hard grains and light tart pulp. Green fruits have an astringent and pungent taste and are unsuitable for consumption. After ripening, the unopened beans turn dark brown and acquire a sweet taste.

Nutrients in carob fruits

Only the pulp of the beans is eaten; gum is produced from the seeds. In addition to the attractive sweet taste, the fruits are interesting for their rich content of nutrients. The pulp consists of 56% fructose, sucrose, and maltose. Carob contains gallic acid and polyphenols, cellulose, vitamins B, E and A, calcium, potassium, copper, sodium, zinc, magnesium, manganese.

• With a high saturation of sugars, carob (powder from dried fruits) is a dietary product. Bean fiber slows down the absorption of sugar, blood glucose levels rise slowly, so chocolate, cocoa, and carob syrup in moderation are allowed for diabetes.
• The pulp is rich in vegetable proteins. Flour from dried beans is mixed with cereal to create mixtures whose nutritional value is comparable to animal proteins, and at the same time the product does not contain gluten. This is important on a gluten-free diet.
• Carob beans have virtually no fat, but do contain fatty acids that are not synthesized in the body. In particular, consuming carob or syrup allows you to obtain linolenic and oleic acids.
• Sweet fruits contain a natural antioxidant, tannin, which prevents cancer.
• Fibrin, pectin and lignin are eliminated pathogenic microflora in the intestines and promote the formation of lactobacilli.
• Pectin protects the mucous membranes of the digestive tract from heavy metals that are hazardous to health.
• Bean tea acts as a cure for coughs and other colds.
• Carob decoctions help heal damage to the mucous membranes due to gingivitis, stomatitis and pharyngitis. The lotions relieve inflammation of the eyes and are good for soothing sore throats.

Carob seeds.

Carob gum

The gum is better known as the food additive E410. It is used in the food and pharmaceutical industries as an emulsifier and stabilizer. The chemical composition of locust bean gum is close to guar gum. This is a light yellow, odorless powder, which is the remains of monosaccharides.

When dissolved in hot water(85°C) the stabilizer becomes viscous, retains its properties in a salty and acidic environment, and when heated. When cooled, the product with E410 acquires a gel-like texture. These properties make gum an ingredient widely used in the production of ice cream, processed cheese, dairy desserts, bread, canned fruit and vegetables.

• E410 does not react in the gastrointestinal tract, is not absorbed and is completely eliminated from the body.
• The safety of the additive allows it to be used in the manufacture of baby food. Ceratonia fruit gum is approved as a food additive in almost all countries.
• The gum, like fresh carob beans, acts as an astringent. The supplement facilitates digestion, helps with upset and other disorders of the stomach. In addition, it is recommended for the treatment of asthma, cystitis and laryngitis, and has an expectorant effect.
• Gum is also widely used in pharmaceuticals and cosmetology; it is added to creams for mature and problem skin, gels and other care products.

Carob bean flour - carob

Flour from the fruits of ceratonia is more often called carob. After grinding the pulp of mature beans, a powder with a high carbohydrate content is obtained vegetable proteins. The flour resembles cocoa in taste and color, but has its own sugars and does not require sweetening for culinary use. The powder is used to make chocolates and candies; it is used in baking and for preparing delicious drinks.

Carob is obtained by grinding raw or roasted beans; after heat treatment, almost all useful substances are retained in the powder, and fiber, which does not completely dissolve in water, promotes digestion.

Although carob is called chocolate for those for whom caffeine is contraindicated, the similarity of these products is more superficial. However, the taste of ceratonia fruits is pleasant, and there is still a slight aftertaste of cocoa.

Benefits of carob:

• Ceratonia is not susceptible to pests, so there is no need to treat trees with pesticides.
• The beans do not contain caffeine and theobamine, which excite the nervous system and are addictive. Carob can be safely consumed when high blood pressure and heart problems.
• The product does not cause allergic reactions and is approved for use during pregnancy and breastfeeding.
• Chocolate made from cocoa often provokes acne, especially in teenagers. Carob does not contain oxalic acid, which leaches zinc and potassium from the body, so the skin receives sufficient nutrition and is not irritated.
• Carob made from unroasted fruits acts as a reliable remedy for diarrhea and soothes the stomach. This environmentally friendly product is recommended even for infants.

Ceratonia syrup

Carob syrup or molasses is made by boiling the crushed pods and evaporating the water. The thick, sweet substance is in high demand in many countries - the syrup is added to baked goods and drinks, candy is made with it, and poured over ice cream, cottage cheese, pancakes and desserts. A delicious natural sweetener that can be added to tea and other hot and cold drinks. In molasses, all beneficial substances are concentrated, so it is often used as a medicine for coughs and stomach disorders.

Useful properties of syrup:

• Children like the taste of sweets. Syrup can be given to strengthen the immune system and recover from illness. Kids enjoy eating dishes with this product and at the same time receive vitamins, proteins and microelements.
• The absence of refined sugar makes the product suitable for diabetics. Natural sugars do not provoke sudden jumps in blood glucose levels and are recommended for diabetics when consumed in moderation.
• Syrup contains three times more calcium than milk.
• The healing properties of syrup are recognized by folk and official medicine, based on it, medicines are prepared for coughs, sore throats, insomnia and diarrhea.
• The syrup normalizes the functioning of the gastrointestinal tract and is equally effective for constipation, diarrhea and poisoning.

A weight loss system using ceratonia syrup has been developed. It is noticed that excess weight goes away if you drink a glass of water with a tablespoon of syrup and a teaspoon before eating lemon juice. Carob substances suppress appetite, the first results of the diet are noticeable after 7-10 days.

Tea with carob

Carob pods are used in the preparation of herbal tea. Crushed dry beans are brewed with boiling water and a sweet drink is obtained that tastes like a spicy compote. You can drink carob tea every day; it retains all the beneficial substances of carob and does not contain caffeine, which is not always beneficial for everyone.

You can find it in stores green tea with carob. Carob powder is traditionally brewed in this combination in the East. The fortified drink has a pleasant aroma and an interesting tart-sweet taste. Brew tea with carob in the usual way: put a teaspoon of the dry mixture in a warm teapot for each cup and another spoon, add water at a temperature just below boiling (+90-95oC) and leave for about 10 minutes.

Contraindications: So that the useful product does not cause harm

All the gifts of the carob tree are a real treasure. Excellent cocoa substitute, medicinal, nutritious product, rich useful substances, will bring a lot of benefits if used wisely.

• There are practically no contraindications to the use of carob, syrup and gum, but individual intolerance cannot be ruled out. If this is your first time printing a pack of this herbal product, start with a small portion and observe how your body reacts to a new dish.
• It is not recommended to consume carob with milk, so as not to provoke an upset stomach and nausea.
• Losing excess weight on a carob diet is problematic - carob substances slow down metabolic processes, and the abundance of fructose does not contribute to weight loss. The effect will occur only if the caloric intake of the diet is reduced.
• If you are intolerant to fructose, it is better to avoid carob.
• People suffering from diabetes should introduce new foods into their diet with caution. Natural sugars do not lead to sudden spikes in blood glucose levels, but if consumed in excess, the condition may worsen. Consult your doctor.

Carob beans diversify the diet; for vegans and raw foodists they will be a real gift in the form of factory-made and home-made chocolate. The benefits of chocolate paste, syrup and carob drinks in baby food have also been proven in practice. Carob is becoming increasingly popular among people leading a healthy lifestyle.

Carob tree (Ceratonia siliqua, Carob tree) is a deciduous tree or shrub. It is a very slow growing species belonging to the family Fabaceae (Leguminosae). Lives and bears fruit for up to 100 years. In the past it was an important source of sugar before the advent of sugar cane and sugar beets. It is grown mainly for its medicinal and nutritional value its pods. Historically, the tree has been cultivated in the Middle East for at least 4,000 years. From there, due to its exceptional value for food and medicine, it spread to Greece, Spain, Italy, Portugal and North Africa.

Device

The carob tree is about 15 meters tall, with a round or hemispherical crown and a stem covered with a thin brown, rough crust that cracks with age. Develops healthy clones. Its leaves are simple, with a rounded bud shape and a rich, dark green upper side and a grayish side below. In autumn the leaves turn color yellow. They have a length of 10 to 20 cm and are located opposite the branches.

The plant is dioecious and male trees do not bear fruit. Flowers are multiple in a spiral inflorescence. They bloom for about a month in the fall. Typical of the carob tree is cauliflory - flowers and then fruits are located directly on the old branches and trunk of the tree. It is believed that they become more available for pollination.

The fruit is flat, reddish-brown, and is a bean pod about 10 centimeters long and about 2 centimeters wide. It has 8 to 10 elliptical, dark brown, hard shells. The fruit takes a year to ripen. The carob tree begins to form after reaching the age of six. At the age of two, the plant can produce 50 kilograms of fruit. As the tree grows, the amount of fruit it produces increases and can reach 120 kilograms. After ripening, the pods fall out of the trees, which are already used to feed livestock (goats, sheep, cows).

Spreading

The carob tree is characteristic of the Mediterranean region - the Mediterranean and South-West Asia. It is distributed in southern Portugal, southern Spain and Cyprus, the Middle East. There it grows at an altitude of 1000 meters. It blooms in early spring - April, before the leaves appear. It grows in different climatic conditions - warm, temperate, subtropical climates, moisture and warmth, as well as drought. Carob can also grow in nutrient-rich soil. It does not provide full shade. It is often planted to protect banks from soil erosion,

Useful part of the carob tree. The useful parts of the plant are its fruits (seed pods) and bark.

Chemical composition

The pods contain 70% inositol, calcium, potassium, magnesium, chromium, nickel, copper, manganese, iron, flavonoids, fats, starch, protein, vitamins, tannins, vitamin B2. They have 3 times more calcium than cocoa, more vitamin B1 than strawberries, and more vitamin A than asparagus. The extract contains three main carbohydrates - sucrose, fructose and glucose.


The composition of the pulp is as follows: high sugar content (48-56%), sucrose (32-38%), glucose (5-6%), fructose (5-7%) and maltose. In addition, it contains about 18% cellulose and hemicellulose. Its mineral composition includes potassium, calcium, magnesium, sodium, copper, iron, manganese, zinc. Maintains the same amount of lipids - saturated and unsaturated fatty acids. Five amino acids are found in the extracts (alanine, glycine, leucine, praline and valine), as well as tyrosine and phenylalanine. Unprocessed wood pods contain a large number of condensed tannins (16-20% dry weight).

Carob seeds are rich in proteins and antioxidants. Nutrient gum is also extracted from it and used as a stabilizer and thickener. The galactomannan they contain is composed of mannose and galactose, which is very viscous in water over a wide range of temperatures and pH. Carob oil contains many fatty acids.

Medicinal properties and uses of carob

Due to the high pectin and tannin content of the pods, they are used to make herbal medicines against diarrhea. Carotene gums help lower cholesterol and regulate blood sugar levels to help diabetic patients. The raw fiber helps in the loosening process and the powder from its pods in non-inflammatory and inflammatory prostate diseases.

Properties:

• astringent;
• relief and calming of abdominal discomfort;
• laxative.

Effects of carob

• Antitumor effects - In an in vitro study using a mouse hepatocellular carcinoma (T1) cell line, two carob extracts show a marked change in T1 cell proliferation in a dose-dependent manner, reaching maximum effect at a concentration of 1 mg/ml. In addition, the extracts were able to induce apoptosis in T1 cell lines after 24 hours of treatment through appropriate mediator effects. These effects can be attributed to gallic acid, epigallocatechin-3-gallate, and epicatechin-3-gallate in the pod and leaf extract. Highly proliferating cells are more prone to growth inhibitory properties than cells with lower growth and division rates, which may be due to mechanisms of stress-responsive enzyme induction. Evidence suggests induction of cellular defense systems. The pods and leaves, especially the young leaves, contain substances that may act on peripheral benzodiazepine receptors in an in vitro study suggesting the possible use of leaf extracts as chemotherapeutic agents.
• antidiabetic effects. In one study, supplementation with an oral solution for a glucose tolerance test significantly reduced hypoglycemia dependence. In a clinical trial, carob gum significantly reduced the glycemic index in patients with type 2 diabetes when consuming foods with high glycemic index. The resin slightly reduces insulin levels in patients;
• antidiarrheal effects - in laboratory research 20 of 36 bacterial strains isolated from duodenum infants with diarrhea respond to carrot soup to which carob extract has been added;
• Antioxidant effects - An in vitro study of antioxidant properties, the urea fraction of polyphenols shows a stronger inhibitory effect against free radicals than other polyphenolic compounds such as catechins and procyanidins. In an in vitro study using ultraviolet lipid peroxidation, carob gum demonstrated antioxidant effects.
• antiviral effects - in an in vitro study, carob polysaccharides appear to block the replication stage of the rubella virus followed by attachment to the virus;
  gastroesophageal reflux effect in infants - research data is not rich, but it has been found that carob gum can reduce reflux (vomiting and regurgitation of breast milk).
• effects on digestion - the resin has been found to affect the viscosity and structure of nutrient masses in the stomach and, therefore, the degree of digestion of starch during digestion. This does not particularly affect the transit time of food through intestinal tract, although there is an increase in the total dry weight of feces. This finding was confirmed by another clinical trial in children. In a subsequent clinical study, adding carob gum to semi-solid foods greatly slowed the rate of bowel movements in healthy people. The resin significantly reduces serum uric acid concentrations and, to a lesser extent, iron absorption;
• Hyperlipidemic effect - The lipid-lowering effect of insoluble dietary fiber from the pulp has been investigated in various clinical trials. Alone or with other dietary fibers, it is believed to be an effective and safe approach to controlling hyperlipidemia and a useful adjunct to dietary management high cholesterol in plasma in adults and LDL cholesterol in children and adolescents with elevated plasma LDL cholesterol levels. These results are also supported by animal studies.

Carob helps and is used mainly for nausea, vomiting, diarrhea, and a number of stomach disorders. It looks contradictory, but it works both against diarrhea and as a laxative, depending on how it is prepared - the decoction is used to cleanse and relieve irritation in the intestines, and the bark, which is a strong astringent (fastening action), is used to treat diarrhea .

The pulp in the seeds is very nutritious, as its high sugar content has a sweet taste and mild laxative properties. However, the pulp in the pods has a strengthening property and is used in a decoction to treat diarrhea, and also helps cleanse the intestinal tract and relieve irritation in the intestines. These effects of carob seem contradictory, but it is an example of how the body reacts to different herbal remedies, depending on how it is prepared and the specific medical problem. Its seeds are also used to treat cough. Flour from ripe seeds is a moisturizing and softening agent. Used to treat diarrhea.


Carob is used as a dietary supplement for acute eating disorders, diarrhea, dyspepsia, enterocolitis, celiac disease (gluten), as well as common infant vomiting or cough with nausea.

Seed flour is used in the production of gluten-free bread and to control vomiting during pregnancy, celiac disease and obesity. Research shows that carob can help control diarrhea in infants.

Carob fruits are also high in inositol, which has a positive effect on people with insulin resistance and polycystic ovaries.

The ligands, estrogen-like substances, also called phytoestrogens, found in the plant are thought to have antiviral, antifungal, antibacterial and anti-inflammatory properties. They may be useful in fighting some estrogen-related cancers. At the same time, they can also be used as an estrogen replacement during and after menopause.

Carob is traditionally used to remove warts, treat constipation, heartburn and cough.

Early research in France suggests that carob may be beneficial in stimulating kidney function, including chronic kidney disease, but more research is needed to confirm this benefit.

The powder obtained from the pods is widely used in herbal cosmetics to cleanse and tone the facial skin.

The plant's seeds are a popular cocoa substitute. They contain fewer calories, are caffeine-free and are non-addictive. Additionally, they do not prevent the absorption of calcium from the body, unlike cocoa and chocolate.

How to use carob

Carob is taken in the form of tea, extract or capsules, available in pharmacies. When used as a medicine for diarrhea, the usual adult dose is about 20 grams per day, and for children, 15 grams per day. It should always be taken with plenty of water.

Culinary use

In many Mediterranean countries, its fruits are used in popular drinks and confectionery. The dried pods are ground and the resulting powder is often available as a cocoa substitute, especially in health food stores. Carob powder is used to make chocolate, cakes and pastries. IN Western countries It is a natural sweetener with a chocolate flavor and appearance.


In Cyprus, Crete and Malta, popular drinks are made from it. In Cyprus the drink is called “black gold”. In Turkey, Sicily, Portugal, Spain and Malta, the pods are used to make syrups and liqueurs.

The protein-rich seeds can be baked and used as a juice substitute. They are used as flour for baking various confectionery products. In this case, the seeds are peeled off to remove their dark and hard shell using chemical and thermal methods. Processed by one of these methods, the seeds are used to produce a white powder (flour) after grinding.

Resin

The resin is extracted from the core of the seeds. It is a white powder and contains galactomannan. It is used as a low-cost thickener stabilizer in the culinary and, more specifically, confectionery industries. An excellent stabilizer is made for ice cream because it has the ability to absorb water and swell. Provides smoothness of the product and is resistant to heat treatment. This inexpensive stabilizer does not affect the lactic acid and calcium salts in the product it contains, without changing its taste. It also acts as a binder and stabilizer in sausages. This gives them a thicker texture, better homogeneity and prevents weight loss during storage. In production soft cheeses The resin accelerates coagulation, increases the yield of hard cheese by approximately 10% and promotes the formation and separation of curds. The resulting curd has a good structure and the separated whey is purple.


Thus, the resin is used as a stabilizer, thickener and binder in many prepared foods, soups, sauces and vegetable and fish dishes. It is used to stabilize cream, mayonnaise, ketchup and salad sauces.

• IN ancient Egypt mixed carob pods with oatmeal, honey and wax to treat diarrhea. Carob was included in recipes for worms and to treat eye infections and poor vision.
• In the 1st century, Discoridis wrote that carob was good for relieving stomach pain and digestive disorders.
• Carob is also known in the rituals of the early Christian church.
• Carob has become better known as a chocolate substitute, although the flavors are not exactly similar.
• The carob tree was valued in the past for its edible pods, which were an important source of sugar before the spread of sugar beets and sugar cane.
• The dried, unopened pods can be used as a musical percussion instrument similar to the Maracas. The sound is produced by the beans inside them when shaken.
• On Jewish holiday- Dry pods are eaten on Tu Bi Shvat, and during Turkish Ramadan it is customary to drink juice.
• Today, the seeds are added to cosmetic products, tobacco processing and paper production.
• The seeds are identical, so they were used in the past as a unit of weight - the carat.

Attention!

Carob is considered safe. There is opportunity for development allergic reaction on him, but such cases of manifestations are very rare. At the same time, there are no known interactions between medicinal herbs and other medications and carob at the same time.

Use by children is also considered safe, but must be dosed, monitored and constantly consulted with a doctor or herbalist.

In studies of diabetic rats, it was found that when treated with a hydroalcoholic extract obtained from the seeds, their blood sugar levels were significantly reduced. However, other clinical studies have shown that the carob component does not have a significant effect on glycemic status in patients with type 2 diabetes.

Carob seeds can be consumed by patients with diabetes, but should be consulted and justified with a doctor first.