Selected reviews by the BEWIT team
„Ranní kaši bez Carobu už si nevařím, protože něco mi v ní pak chybí. 🙂 Chutná mi víc jako karamelová cukrová vata než jako kakao (jak se často zmiňuje). Možná vůní je trochu podobný, ale jinak není vůbec hořký a je hodně sladký. Má svoji dobrou chuť. Navíc se mi líbí pocit, že zároveň dodává tělu výživu pro kosti (Ca) , pleť (A, B), cévy (Fe) a podporuje centrální nervovou soustavu (B, Mg). Také zlepšuje díky vláknině trávení. Neznám zdravější "cukřík" s příchutí. Je moc dobrý společně se skořicí. Dětem ho dávám na lívance, do kaše nebo perníku jako náhradu za bílý cukr. Jsem ráda, že i jim můžu osladit jídlo bez výčitek. “
100% pure and natural
All ingredients contained in the product are 100% pure and natural and non-synthetic.
BIO RAW carob powder
BIO, RAW carob powder has a mild and delicious sweet taste. It can be used as a substitute for refined sugars and other sweeteners. Besides, it is a natural source of high fibre, which establishes a feeling of satiety. Carob is also a source of vitamins, minerals and other beneficial substances for the body.
Carob powder or carob bread
Carob is an ancient cultivated plant whose origins are traced to the Mediterranean and Arabian Peninsula regions. Even then, its fruits were a common part of the diet. Due to its popularity and use, the carob tree was spread throughout the Mediterranean, the coast of North Africa and subsequently to other areas characterised by similar climates. Carob powder is obtained from the ripe fruit of this evergreen tree. According to one legend, the fruits of the carob tree were a favourite delicacy of Saint John the Baptist, who ate them along with other dry foods on his journey through the desert. Depending on this legend, carob powder earned the name carob bread, by which it is often referred to.
Cultivation and production
Harvesting at full maturity
The special feature of carob is that it flowers mainly in autumn. Due to its climatic conditions, India is an ideal region for growing carob trees. Mainly due to the warm climate and low rainfall. The fruits of carob are pods that are harvested when fully ripe.
Very gentle production process
Immediately after harvesting, the pods are stripped of their inner parts and seeds. The remaining pulp is then processed into the final powder in a very gentle process where no temperature above 42 °C is exceeded at any stage.
RAW quality is guaranteed with our carob powder.
Ingredients and product properties
Natural source of high fibre
BIO, RAW carob powder has a distinctive sweet taste. It can be used as a substitute for refined sugars and other sweeteners. Karob is also a natural source of high fibre which builds up saturation. Adequate fibre intake has a particular effect on proper bowel function. In addition, carob is a source of vitamins, minerals and other substances beneficial to the body. Depending on the naturally occurring carbohydrates, carob powder has a typical sweet taste. The fat content is lower when compared to cocoa.
Instructions for use
The taste of carob powder is pleasant and sweet. Due to its typical aroma, it also serves as a cocoa substitute.
- Cocoa substitute
- Rich source of fibre
- Source of protein
- Low in salt
- Super food
Country of origin
KUMAZAWA, Shigenori et al., 2002. Antioxidant Activity of Polyphenols in Carob Pods. Journal of Agricultural and Food Chemistry. 50, 373–377.
STAVROU, J., Ioannis, Atalanti CHRISTOU, and Constantina P. KAPNISSI-CHRISTODOULOU, 2018. Polyphenols in carobs: A review on their composition, antioxidant capacity and cytotoxic effects, and health impact. Food Chemistry. 15, 355–374.
YDJEDD, Siham et al. 2017, Effect of in Vitro Gastrointestinal Digestion on Encapsulated and Nonencapsulated Phenolic Compounds of Carob (Ceratonia siliqua L.) Pulp Extracts and Their Antioxidant Capacity. Journal of Agricultural and Food Chemistry. 65(4), 827–835.
JOSÉ CORREIA, Pedro et al. 2018. Biologically active compounds available in Ceratonia siliqua L. grown in contrasting soils under Mediterranean climate. Scientia Horticulturae. 228–234.
CANTALEJO, M. J., 1997. Effects of Roasting Temperature on the Aroma Components of Carob (Ceratonia siliqua L.). Journal of Agricultural Food and Chemistry. 45(4), 1345–1350.
LOULLIS, Andreas and Eftychia PINAKOULAKI, 2018. carob as cocoa substitute: a review on composition, health benefits and food applications. european Food Research and Technology. 959–977.