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Carob Syrup Organic BIO Creta Carob 350gr glass bottle

Organic Carob syrup is rich in calcium, a great substitute for sugar. It is known as a traditional medicine for coughs and sore throat.
Weight: 0,65 Kg

Availability: In stock


€6,50 6.50
Creta Carob

Description


Organic Carob Syrup is extracted from the pods of Cretan carob trees and has a mild, sweet flavor. It can be used as a sweetener for cakes, tahini, hot and cold drinks, yogurt, ice-cream, and rice puddings. It is a great substitute for honey and sugar and a great food flavoring liquid.

Carob Syrup is also known as a traditional medicine for coughs and sore throat. Because it is rich in Calcium, it is used as a medication for osteoporosis.

For international shipments we recommend ordering 6 or 12 bottles of carob syrup.

Organic carob syrup packed safely ready to be shipped abroad. As you can see in the picture below, we carefully bubble wrap each bottle inside a carton box which is inserted into a bigger box with protective material in between.

Organic carob syrup packed safely for international shipments

Organic carob syrup from Crete

Organic Cretan Carob Syrup contains no preservatives.

The producer

Creta Carob

Creta Carob was established in 2006 and started its operations in 2011. It is a family company that main focus is the production of different biological products from the Carob Pods. Creta Carob is located in Crete Island in a little village called Argyroupoli. During our production process we combine ancient procedures with new technologies. Our final products correspond to the regulations of the E.U. and received the bio qualification in Greece and in the E.U. from DIO.
 
Resources

In Crete, the carob trees thrive in difficult soils and like arid conditions that are naturally free of fungus and pests. Thus, the uses of chemical sprays are not necessary on Crete Island. The tree grows 15 m in 50 years. It does not bear fruit for the first 15 years. However, once fruiting, it will yield one ton of beans in one harvest. Carob pods are harvested in the middle of September. The growing carob pods look like green broad beans but they turn to a dark glossy brown as they age. Each pod can contain up to 15 seeds.
 
History

Carob has a long history in human consumption. The Greek Theophrastus recorded in 4BC that his fellow Greeks called the carob the Egyptian Fig. There is also evidence that Ancient Egyptians used carob. Both the pods and seeds have been found in Egyptian Tombs. Further, the Romans ate the Carob pods when they were green and fresh for their natural sweetness. Thus, Carob is no newly discovered food. As the founder of Creta Carob, Elias Manousakas states "It is the lost treasure of Crete''.
 
Cretan Carob

Carob is up to 8% protein. It contains Vitamins A, B, B2, B3 and D. It is high in Calcium, phosphorus, pottasium, Magnesium and contains Iron Manganese, Barium, Copper and Nickel.

Recipe

Ingredients for the cake:
1 cup of flour
1/3 cup of raw carob powder
2 tablespoons of grapeseed oil
3 tablespoons of granulated sugar
1 tablespoon of carob syrup
2 tablespoons of yogurt
1/3 cup of milk
1 teaspoon of vinegar
1/2 teaspoon vanilla
1 teaspoon of baking powder
A pinch of sea salt


Ingredients for the cover:
3 tablespoons of carob syrup
4 tablespoons of yogurt
1 and 1/2 tablespoon of granulated sugar

Directions
1. Combine the flour, vanilla, salt, raw carob powder and baking powder with a whisk.
2. Add the vinegar to milk and let it curdle [5 minutes]. Combine the remaining liquid ingredients and pour in mixture of flour with milk. With a spatula mix everything together just until combined.
3. Pour into a baking dish and bake in a preheated oven for 12 minutes [or until a knife inserted comes out clean] at 180 C. Allow to cool.
4. Take the cover off the blow with syrup, yogurt and stenia and keep refrigerated.
5. When you serve, drizzle the cake with the sauce!
6. Makes 8 servings

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