The natural sweetener, the Carob Syrup!

One of the top products produced from the miraculous carob tree is Carob Syrup. This is a special syrup that is contained in locusts and has excellent properties. in Greek it is called “charoupomelo”.

One could, and not wrongly, compare Carob Syrup with the Greek ‘petimezi’, i.e. grape syrup, as they have a similar thick texture and natural sweet taste. Carob Syrup however, is much more nutritious and has a milder sweetness so it can have more uses.

In order to produce Carob Syrup, it is necessary to break the locusts into small pieces, to remove their seeds from their interior, and then with special processing in suitable machines, the Carob Syrup is produced at very low temperatures. Actually, because of the very low temperature during the processing and production of Carob Syrup, the final product is much more nutritious than homemade carob Syrup, which has been exposed to boiling for at least 10 minutes.

But why is it so beneficial to our health?

If we take a ripe and good quality carob and break it into pieces, we will see a thick honey gushing from the pod. This is exactly the raw Carob Syrup. Raw Carob Syrup, like the one that is lightly processed at low temperature, is a pure derivative of the miraculous carob and this is because it has all the ingredients in it, unrefined.

Carob, and consequently Carob Syrup, is an excellent source of calcium. Specifically, it contains 350mg of calcium per 100ml, which is three times more calcium than milk! For this reason, the consumption of Carob Syrup by women during pregnancy, in cases of osteoporosis and in general, its consumption by athletes and children in development is recommended.

Recent research has shown that Carob Syrup has a high concentration of D-pinitol (5-8 g / 100g), a cyclic alcohol that can be used in medicine, as it can be used to reduce fatty acid levels, which is associated with assessment of the metabolic status of the organism and the treatment of people with endocrine diseases, as well as with the monitoring of diabetes and its chronic complications: obesity, hypertension, cardiovascular diseases and others.

Until recently, soy and other legumes had been used as the main source for D-pinitol extraction. However, the concentration of D-pinitol in soy is only 1%, compared to 5-8% of locust bean, which is why the latter quickly attracted scientific attention. Of course, there are still difficulties in isolating D-pinitol from the carob sugars (40-50%), as it is a difficult process of the fruit. Thus new and more effective methods are being sought for the extraction of D-pinitol from locust bean.

– Carob honey is also known as a traditional medicine for coughs and sore throats.
– The fiber contained in carob honey helps in the smoother functioning of the intestine.

Uses of carob honey

Two tablespoons of Carob Syrup a day can have obvious effects on your daily diet. Carob Syrup can be an excellent substitute for other sweeteners, such as sugar products and other additives. So you can put aside much of your daily sugar intake.
Carob Syrup perfectly accompanies your breakfast meal, like tahini, and it enhances the taste wherever it is added. It combines sweet with sour flavors, while harmonizing with almost all pastry recipes (cakes, ice cream, etc.).

We also suggest you try using it as a sweetener in your hot or cold drink, possibly instead of honey, for a new taste experience.

Find Cretacarob on Facebook!