Carob Syrup Organic BIO Creta Carob 350gr

Organic Carob syrup made with the best Cretan carobs is rich in calcium, a natural dietary supplement for osteoporosis and a healthy substitute for sugar. It has been used in traditional medicine for years to treat stomach irritations, coughing and sore throat.
Gross Weight: 0,8 Kg

Availability: In stock

€9,20 9.20
Creta Carob


Organic Carob Syrup made with Cretan Carobs

Organic Carob Syrup is extracted from the pods of Cretan carob trees and has a mild, sweet flavor. It is often used as a natural dietary supplement of calcium for osteoporosis, arthritis and other illnesses caused by calcium deficiency. Carob Syrup has been used in traditional medicine for years to treat stomach irritations, coughing and sore throat.

Carob Syrup can be used as an alternative healthy sweetener for baking and cooking, in beverages and it is a great substitute for honey and sugar. offers certified Organic Carob Syrup made with the best Cretan carobs. You can buy just one bottle to try it or, for daily use, you can get a bundle of 6 or 12 bottles of the carob syrup you prefer.

For those who already have introduced carob in their diets, in they can find a great selection of the best Cretan carob products such as carob coffee, carob tea, carob flour, carob powder, pasta, rusks, marmalades, biscuits and carob bars.

In the photos below, you can see Organic carob syrup packed safely and ready to be shipped abroad. Organic carob syrup packed safely for international shipment

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.

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.

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.


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

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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