Before Spanish conquistadors arriving, ancient Peruvians utilized the carob or mesquite tree nature’s blessings from Peru's North Coast. They knew about the benefits of carob, for example, the resistance to droughts and salinity of carob, so they had not only carob flour but bread carob–made and syrups. They decided to turn it into part of their life. Carob’s (Prosopis pallida
) has a sweet and astringent flavor. It provides energy for a long period of activity, and it is high in calcium, a tannin. It is said that it naturally fights anemia. This carob flour is a great alternative to sweeten foods, and it is ideal for people with diabetes. It can be used for diarrhea treatments on adults, and for hemorrhoids on kids.
Toasted carob flour
- Consume at least 2 tbsp of carob flours in a glass of water, puddings, juices or milk.
For babies, eat just 1 tsp.
Carob flour can replace cacao powder in bakery recipes.
Keep in a cool and dry place.
Eat it once opened.