Carob, like Cacao, is a bean harvested throughout our world. Carob is rich in Calcium, where Cacao is rich in Magnesium, so they balance each other in combination.
Calcium clarifies and sharpens flavor components of sweets and EFAs. Carob and Vanilla intensify flavors in sweet dishes with Cacao, nuts and seeds.
You can gauge Carob quality by aftertaste. Roasted Carob has a bitter aftertaste. Our Carob is sweet from start to finish, as it's been ground slowly at low temperatures. Low temperature, fine ground Carob is challenging to produce, as the sugars and oils in Carob tend to gum together during grinding. Special cold grinding surface equipment is required for this.
Sign up to get your free ebook Upgrade Your Health With Raw Superfoods
Free for 1/2 hour