+30 2810 344074+30 2810 344074

Carob Syrup Creta Carob 350gr glass bottle

Carob Syrup is a great substitute for sugar and a great food flavoring liquid, also known as the traditional medicine for coughs, sore throat and osteoporosis (rich in calcium). It can be used as a sweetener for cakes, tahini, hot and cold drinks, yogourt, ice-cream, and rices.
Gross Weight: 0,65 Kg

Availability: Temporarily out of stock


€5,40 5.40
Creta Carob

Description


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

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

Non organic Carob Syrup by Creta Carob with no preservatives and fillers added.

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

Related products