Carob powder and carob chips are used as an ingredient in cakes and cookies. Carob is sometimes used as a substitute for chocolate, however the flavour is significantly different. The seeds, also known as locust beans, are used as animal feed. They are also the source of locust bean gum, a thickening agent used in numerous processed foods. In Egypt, carobs are consumed as a snack. Crushed pods are used to make a refreshing drink. Compotes and liqueurs are made from carob in Portugal, Spain and Sicily.

A typical dried carob pod (from which carob powder is made) is 37% sucrose (sugar) and 9.1% fructose. You would therefore expect unsweetened Carob to be 27.5% fructose (about the same as dairy milk chocolate).

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