Enjoy n ow: CAROB

Carob is often considered a substitute for chocolate. There are similarities between the two but carob has a unique charm. Like chocolate, carob is the product of a dried pod from a tree – the carob tree, sometimes called locust tree (an outsize member of the legume family, the same family as beans and lentils). In its powdered form carob looks like cocoa, and solid carob looks and melts like chocolate, but there the resemblance ends. Carob is mild, sweet and subtle while chocolate has a much more assertive and complex flavour.

Carob is high in dietary fibre, calcium and iron, and is caffeine-free.

Carob powder is made by grinding roasted carob pods after the seeds have been removed. The leftover seeds are used for a range of other products including locust bean gum, gelling agents and emulsifiers.

To make carob chips and confectionery, the powder is processed with a fat. Sometimes this is hydrogenated palm kernel oil – it pays to check the label. Australian brand The Carob Kitchen uses cocoa butter as the base for its products.

Carob is available from health food and organic suppliers and some larger supermarkets. The powdered form is usually easier to find than carob in solid form, such as buttons.

For a nutritious breakfast drink, blend banana or berries, milk, yoghurt, cinnamon and carob powder, mixed to a paste with a little milk.

Add carob powder to wheat flour when baking cakes and bread for subtle flavour – it suits gluten-free baking too.

Blend carob powder with yoghurt or custard and freeze in popsicle moulds for summer treats.

The word “carat” (the measurement for gold purity) is reputed to come from “carob”; carob seeds were originally used to balance scales in Oriental bazaars.