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It is a great sweet for both children and adults, who cannot consume chocolate due to determinate circumstances. Its flavor is similar to the cocoa one. Perhaps, this is the reason why it is used as a substitute for cocoa just to elaborate chocolates and sweets.

Ceratonia siliqua is the scientific name of the carob tree. It is very extended in all the Mediterranean coast. This type of tree belongs to the leguminous family, so it gives its fruits in the shape of pod. When this pod matures, it is easy to obtain a flour with a lot of nutritional and therapeutic properties.

It was at the middle of the past 20th century when its flour began to be used in cases of diarrhea. It happens because it is very rich in fibre as in quantitative form -reaching almost 13%- as in a qualitative way thanks to some other soluble fibres, such as pectin and lignina. This aspect contributes with some beneficial effects to the gut flora, reducing the harmful bacteria and increasing lactobacillus. Recent studies demonstrate a great efficiency of this flour against sores, diarrhea and intestinal infections in young children. Its several fibres act as follows: liquids are turned into mucosa. mucosa covers the innermost layer of the gastrointestinal tract that is surrounding the lumen. It stimulates a correct paristalsis that eliminates the painful contractions.

One of its component in fibre is the pectin, that increases viscosity and volume of stool so that it is used against constipation and diarrhea. Other important properties of carob are: it is laxative, coagulating, bactericidal, preventive of the cancer, reduces the cholesterol, helps to the formation of the cellular membranes, eliminates heavy metals and radioactive substances of the organism, and protects the mucosa.

A perfect sweet

Carob is, in fact, a sweet ingredient free of stimulating.

It contains proteins and a big quantity of minerals: iron, calcium, magnesium, zinc, silicon, phosphorus and potassium fundamentally. In addition to this, it is necessary to add vitamins A, B1, B2 and D; all this with a very low content of fats and totally free of gluten, so it makes carob suitable in cases of coeliac disease. Another important component is the tannin, today revalued into the group of polyphenols, due to its antioxidant and protective properties; for instance:

- Avoiding carcinogenic nitrosamines.
- Reinforcement of capillaries.
- Antiinflammatory and antirheumatic properties.
- Benefits for heart and kidneys.