Carob syrup - beneficial properties, application. Carob

Not many people know about such healthy foods as carob and carob syrup. They are made from the fruits of the carob tree, which is grown in Cyprus. Kerob is a powder made from the fruits of this tree; it is a cocoa substitute and is used to make confectionery products. The syrup is used as a natural sweetener and is recommended to replace sugar. In Cyprus, carob products are actively used in the food industry, but in our country only fans of healthy eating and paleo diets know about them.

Carob: beneficial properties

People like kerob because it is a completely natural product and does not contain any extraneous chemicals or preservatives. Unlike cocoa, carob products do not stimulate the central nervous system and do not increase blood pressure. Kerobe does not contain caffeine and theobromine, which are found in coffee and cocoa, so it can be given even to children under one year old. People with heart disease, blood vessels and high blood pressure should replace the consumption of coffee and chocolate with carob dishes. And for those with diabetes, it will be useful to give up sweeteners and switch to carob syrup.

It is convenient to add kerob in the form of powder and syrup to baked goods and confectionery; in this case, you do not need to add regular sugar, because kerob itself is 2 times sweeter. Scientists have found that carob does not contain oxalates, cholesterol and phenylethylamine, so it is useful for people who suffer from migraines and vegetative-vascular dystonia.

If you have kidney stones, and doctors have forbidden you to eat sweets and confectionery, you can safely consume kerob. It will not affect the absorption of calcium from food. Allergic reactions in children are a pressing problem these days. Even small amounts of chocolate can cause a rash. Children love sweets very much and you can prepare them yourself using carob. By the way, in baby purees, cocoa and sugar are usually replaced with carob products.

The main beneficial properties of kerob:

Restores normal intestinal function.
Improves metabolic processes in the body.
Prevents the onset of symptoms of hypertension.
Increases the overall tone of the body.
Helps in the treatment of diseases of the bronchi and lungs.
Promotes rapid recovery from viral infections.
Saturates the body with calcium (there is 3 times more of it in kerobe than in dairy products) and vitamin E.
Strengthens the heart and blood vessels.
Saturates the body with iron and treats anemia.
Helps heal wounds, especially those in the oral cavity.
Reduces cholesterol levels.
Helps remove heavy metals and radioactive elements from the body.
It is recommended to use kerob in the treatment of allergies and breathing difficulties due to allergic reactions.
Speeds up metabolism and reduces appetite, useful for weight loss.
Strengthens the body's immune defense.
Has a mild diuretic effect.

Chocolate is considered a high-calorie product, but 100 g of carob contains only 220 kcal, 1 g of fat, 49 g of carbohydrates and 4 g of protein. Therefore, if you decide to follow a diet for weight loss, replace chocolate products with dishes containing carob. You can make a delicious drink from carob, which will be an excellent alternative to cocoa. The powder must be dissolved in water at a temperature of 90 degrees; there is no need to add sugar or honey; the kerob itself is very sweet. You can supplement the drink with milk; it will not bind calcium and interfere with the absorption of milk fats. Homemade candies made from dried fruits and nuts are very useful; they have recently become very popular. If you watch your diet and want to eat food free from chemicals and preservatives with dyes, prepare the candies yourself, adding healthy carob to them. Such sweets can be given even to very young children.

Carob powder and syrup goes well with cottage cheese, coconut and fruits. It can be added to any homemade confectionery and baked goods. Carob syrup can be added to coffee and tea, various drinks and desserts; many sauces and gravies are prepared on its basis, especially in oriental cuisine.

Carob syrup has virtually no contraindications. Absolutely everyone can eat it, regardless of age and health status. Only in very rare cases does individual intolerance to carob products occur.

Carob syrup: instructionsby use

Carob syrup can be purchased at some organic food stores and pharmacies, and the product is now sold online. Carob syrup is a brown liquid similar in thickness to regular sugar syrup. A syrup is prepared from the fruits, which are crushed into small pieces and soaked in water, and then evaporated. This is done on a huge industrial scale; the syrup that we sell is made mainly in Cyprus. In addition to the food industry, the product is used by cosmetic and pharmaceutical companies.

The most common ways to use carob syrup:

Carob syrup contains a high content of pectin, organic acids, starch, tannins and vegetable protein. In addition, this product contains a lot of natural sugar, trace elements and B vitamins. In this regard, it is widely used for the production of pharmacological agents. The syrup will perfectly help cure colds, restore the functioning of the digestive system, and get rid of nervous disorders and sleep disorders, insomnia. It cleanses the body and removes waste products from it.
Kerob in the form of powder and syrup is recommended for use for diarrhea and other digestive disorders. It is taken 30 minutes before eating 3-4 times a day. Single dose of syrup - 1 tbsp. l. Children can also be given this product, but only from 2 years of age.
For coughs, flu and acute respiratory viral infections, the syrup is taken by first dissolving it in water at a temperature of 60 degrees. Syrup mixed with 1 tbsp. I drink warm water 4 times a day until complete recovery. You should not increase the single dose of kerob; if you want to speed up the effect, drink it 6 times a day.
The remedy also helps well with headaches and migraines that were caused by neurological disorders and are accompanied by sleep disturbances. In such situations, the syrup is taken 6 times a day for 3 months. A single dose should be no more than 1 tbsp. l. then they take a break of 2 weeks and resume the course. The optimal number of courses is 2.
To prevent various disorders and prevent diseases, it is recommended to replace sugar with carob syrup. The syrup can be added in required quantities to tea, coffee and other drinks. The gum, which is found in large quantities in the carob tree, is used in the manufacture of many cosmetics. Kerob can be added in small quantities to homemade masks and scrubs for the face and body.
Keroba syrup is an excellent dietary supplement. It is recommended to drink it every day. Powder or syrup in the amount of 1 tbsp. l diluted in 1 tbsp. warm clean water and drink before meals. Taking kerob will make it easier to diet or fast.
Scheme for weight loss. Drink syrup no more than 2 times a day, 1 tbsp. l for 1 dose. Optimally 1 dose before lunch, and 2 before dinner. After 2 weeks, the 3rd dose is administered in the morning before breakfast.

Today I want to tell you about the beneficial properties of carob syrup. It is possible that you are not yet familiar with this unique dietary product, which is a natural sweetener. You will learn the benefits of carob syrup and how to use it in cooking, folk medicine and cosmetology.

I first became acquainted with carob syrup while vacationing in Cyprus. There you can find it everywhere: in supermarkets, in small shops, in the market, because Cyprus is the birthplace of this mighty evergreen tree.

Carob syrup is a sweet, viscous, chocolate-colored must-like liquid. It is made from carob pods, which resemble beans with large grains and juicy pulp without added sugar. Sweetness is achieved through sucrose, glucose and fructose contained in the pulp of carob pods.

What is the healing power of carob syrup?

Nature has created a unique product - a natural sugar substitute. Carob syrup contains vitamins such as: C, B1, B2, B4, B5, B6, E, PP, as well as minerals: manganese, iron, sodium, potassium, phosphorus, manganese, calcium (with 3 times more than in milk), copper, zinc, tannins, organic acids, pectin.

100 carob syrup covers 70.05% of the body’s daily requirement for iron, 14.72% for manganese, 11.25% for magnesium, and 10% for calcium.

Thanks to this composition, carob syrup:

improves the functioning of the heart and blood vessels;
restores blood composition;
regulates the activity of the digestive system;
strengthens the immune system;
treats colds;
has a positive effect on eye health;
promotes weight loss;
increases libido;
has a mild diuretic effect;
is an excellent replacement for coffee and chocolate;
reduces bad cholesterol levels;
strengthens the nervous system, improves sleep.

The uses of carob syrup are very diverse. It is used in cooking, medicine and even cosmetology.

Use of carob syrup in cooking

In cooking, it is used as a sugar substitute: added to baked goods, tea, coffee. Pour over porridge, cottage cheese, pancakes and even salad.

I will be happy to share the recipe vegetable salad with carob syrup . To prepare the salad you will need:

carrots, apple, orange (one piece each),
beets, celery root (100 grams each),
prunes (12 pieces),
olive or sunflower oil – 1 tablespoon
carob syrup - 3 tablespoons.

Grate vegetables (carrots, beets, celery root) on a Korean carrot grater, apples on a regular grater, steam prunes and cut into pieces, peel and cut the orange into slices.

Mix everything, season with oil and pour over carob syrup. The taste is very original.

Carob syrup has a special flavor that takes some getting used to, but I especially like using this syrup in baking.

If you add syrup when baking a cake, then after heat treatment you will feel the pleasant taste of chocolate and the cake will be chocolate-colored.

In addition, in Cyprus you can buy special sweets - nuts in carob syrup, usually almonds and walnuts are prepared this way. Such sweets are very useful for children and diabetics, as they do not contain sugar.

You can make sweets from dried fruits and nuts by adding carob syrup.

Use of carob syrup in folk medicine

At home, carob syrup is good to use to treat sore throat, cough, etc.

For the treatment of colds dissolve one tablespoon of carob syrup in one glass of hot water (temperature about 60 degrees). And during the day they drink 5-6 glasses of this drink. It is well known that when you have a cold you often need to drink plenty of fluids. This drink has a mild diuretic effect, which helps remove toxins from the diseased body. You can also rinse your sore throat with the prepared drink.

If you have constipation or diarrhea , then carob syrup will come to the rescue. To overcome gastrointestinal disorders, you need to take the syrup in this way:

adults: 1 tablespoon of syrup 4-5 times a day, half an hour before meals;
children 2–5 years old – 1 teaspoon once a day;
children 5 to 12 years old - 1 teaspoon 3 times a day.
Children under 2 years of age are not recommended to consume carob syrup.

If you are worried about insomnia, nervous disorders, headaches , then you should take this syrup 1 tablespoon 5-6 times a day before meals. Reception should be carried out in courses - 3 months, then a break of 2 weeks and can be repeated.

For weight loss you should prepare a special drink: take water at room temperature, and dilute a tablespoon of syrup in it, adding a slice of lemon and mix everything thoroughly until the syrup is completely dissolved. This drink should be prepared 2 times a day and drunk 5-15 minutes before meals (lunch and dinner). After 2 weeks, we add another dose before breakfast.

Use of carob syrup in cosmetology

Carob syrup is added to face and body skin care products. The presence of oxidants rejuvenates the skin, keeps it fresh and youthful, reduces fine wrinkles, and makes your skin radiant.

Today you learned about carob syrup and its beneficial properties and uses. I hope that this information was useful to you, my dear readers. Stay healthy.

Sincerely, Nadezhda Karacheva

In Europe and the USA, carob syrup has become widespread in cooking, dietary nutrition, treatment, cosmetics, chemicals and food additives. In cooking, such syrup, which is easy to buy, is added to baked goods, sweets, drinks, and is also used as a sweet sauce for various desserts.

In addition, it is part of many different medicinal syrups for the manifestations of bronchitis, coughs and colds. So, what are the beneficial properties of carob syrup? Let's find out.

What is carob syrup?

The carob tree is also known to many as the Tsaregrad pod, ceratonia pod, sweet horn, in the scientific community it is called Ceratonia siliqua. Basically, such syrup is created in Cyprus and then exported to various countries around the world.

When deciding to buy syrup, you should know that it is made from a plant of the legume family, which at the peak of its life can reach a height of 10–15 meters. It is distinguished by a fairly wide crown and dense feather-like leaves. The carob tree bears fruit in large pods that are similar in appearance to a carob.

The total length of the pods ranges from 10 to 25 centimeters, the thickness is 5–10 millimeters, and the width is 2–4 centimeters. Inside a ripe fruit there may be 5–17 grains. In addition to seeds, carob beans have juicy pulp, inside of which there is up to 50% sugar - mainly sucrose, fructose and glucose.

What is made from carob?

Carob beans have a variety of properties, so they are used in almost any field. Flour is made from carob beans; it is widely used in cooking; in addition, they are used to create gum, which is used for the needs of the pharmaceutical, food and cosmetic industries.

In particular, such gum is included in most milk curds, as well as cosmetology products - anti-wrinkle creams, gels, serums. Syrup is also made from carob fruits.

Benefits of syrup

Every person who wants to buy carob syrup should know its use and the properties it has. This product is a general strengthening and immunomodulatory product. It has been known since ancient times for its nutritional value, as well as many beneficial properties. This product contains such useful components as:

minerals and trace elements;
all B vitamins;
organic acids;
tannins;
starch;
protein;
pectin;
natural sugar.

In fact, carob syrup is a natural chocolate substitute, distinguished by its sweet taste and its specific smell. The syrup is obtained by evaporating finely chopped fruits along with water. Sugar is not added to it, so the use of syrup is allowed for diabetics, and it can also be used in dietary foods. The syrup contains three times more calcium than milk. This sweet substance has virtually no contraindications.

Using syrup in cooking

The syrup has various properties, so it is also used in cooking. In most countries, especially the Mediterranean, it is practiced to add this product to a variety of dishes. It is used for drizzling pancakes, pancakes, ice cream, and is also used as a component for dough in baked goods. You can also simply add syrup to tea, coffee, water and other drinks.

Healing properties of syrup

Carob syrup has been used in both folk and official medicine. It can be used to remove toxins from the body, for nervous disorders, insomnia, colds, sleep disorders, diarrhea, poisoning and for weight loss. The presence of zinc and calcium in the syrup makes it simply irreplaceable for bones and teeth. The syrup can also be used for colds, sore throats and coughs. Carob syrup is included in many medications.

This remedy is extremely effective during anemia, shortness of breath, it can also prevent rapid heartbeat, and can reduce blood pressure and cholesterol. Due to the presence of a large amount of vitamins and microelements, carob syrup is especially useful for children and pregnant women.

Harm of syrup

The product can cause individual intolerance, especially in those people who react sharply to the presence of fructose in dishes. Carob syrup should be used with caution. Today it has been proven that it raises blood sugar levels after consumption in the same way and can affect insulin secretion, like cheaper fructose-based syrups. The process occurs more slowly than with sucrose, but still, diabetics, as well as people sensitive to fluctuations in blood sugar levels, are advised to refrain from consuming carob products.

Often, when consuming carob drinks, a reaction similar to lactose intolerance appears. A person gets a strong laxative effect from one cup of a drink with milk, but this does not mean that he has an allergy. It’s just that milk lactose and carob fructose together are quite poorly absorbed, causing flatulence, gas formation and even in some cases diarrhea. Carob syrup, used for the purpose of losing weight, is by no means a panacea; it contains calories, unlike chemical sweeteners.

Those who use recipes with carob should count the caloric content of their diet and ensure that the amount of simple carbohydrates in each meal is not extremely large. In particular, it does not make much sense to consume syrup if you are on a diet containing about 1 kg of fruit per day. And, of course, switching from coffee and cocoa to carob may cause a temporary slowdown in the functioning of the nervous system, associated with caffeine withdrawal syndrome, and not with the effect of carob.

Contraindications for use

Oddly enough, such a product has its contraindications. The syrup has quite delicate characteristics that are not capable of causing harm to the body. Of course, you should regulate your consumption and adhere to a certain dosage.

It is also a good idea to first consult with a doctor to avoid allergic reactions that occur as a result of individual intolerance. The main positive property of the product is the almost complete absence of contraindications for use, this distinguishes it from most other medicines made from fruits and plants.

Using syrup

Carob syrup can be used as a dietary supplement for health and home treatment. To treat gastrointestinal disorders, diarrhea, and to remove toxins and waste from the body, you must take:

adults: 1 tablespoon of syrup 4-5 times a day, half an hour before meals;
children 2–5 years old – 1 teaspoon per day;
children 5 to 12 years old - 1 teaspoon 3 times a day.

For acute respiratory viral infections, sore throats, colds, coughs, you need to take 1 tablespoon of carob syrup diluted in one glass of hot water (+ 60 degrees) 5-6 times a day.

In case of insomnia, neurological headaches, nervous disorders, this remedy should be taken orally up to 5-6 times a day, 1 tablespoon before meals. The course of taking the syrup is 3 months, it is recommended to repeat it after 2 weeks.

As mentioned earlier, this syrup is obtained by boiling its pods without the use of sugar. Therefore, people who suffer from diabetes can use this remedy, but in small quantities - from 1/2 to 1 teaspoon 1-2 times a day.

To reduce weight, 1 tablespoon of carob syrup is diluted in one glass of water at room temperature, with the addition of the juice of a lemon wedge. The ingredients are mixed and the finished drink can be consumed. It is recommended to drink it 5–15 minutes before meals (lunch and dinner). After 2 weeks, you can add one more dose - before breakfast.

Carob syrup is a healthy product that is recommended for anyone to consume. If you want to stay healthy for many years, replace sugar with it and add it to baked goods instead of cocoa. When losing weight, it is not enough to take only carob syrup, although it helps to reduce weight. It is also necessary to normalize your diet and add at least light physical activity to your daily schedule.

14.04.2016 Pelagia Zuikova Save:

Hello my readers! Spring has come. Everyone knows that this time of year is very changeable, and many, in a hurry to take off their warm clothes, catch a cold.

So I once became one of these “lucky” ones. Imagine my surprise when, instead of medicine, they brought me a bottle of carob syrup! The product itself is not new to me - I liked adding it to desserts or just to tea. But to treat colds with it? The amazing thing is that it really helps you get back on your feet faster!

Today I will tell you about the beneficial properties of carob syrup, how to take the product in food, to treat colds and other diseases. Make yourself comfortable, there is a lot of interesting things ahead!

Carob syrup - what is it?

Carob is a plant from the Legume family, 10-15 meters high. Its pod-shaped fruits look like horns, hence the name.

Carob syrup (pekmez) is made from carob fruit. They make it like this: the fruits are boiled with the addition of water. The result is a dark, sweet liquid that tastes like chocolate topping.

It is produced most of all in Cyprus, in other Mediterranean countries - in smaller quantities.

Chemical composition

Carob pekmez is beneficial for the body and contains the following substances:

B vitamins;
amino acids and minerals;
protein;
starch;
pectin;
fructose.

The product has a calorie content of 320 Kcal per 100 grams and a low glycemic index (about 30). Don’t let these numbers scare you, you won’t drink much of it, and there are only 14.4 Kcal in a teaspoon!

Beneficial properties of carob syrup

Friends, what are the health benefits of a carob product and why is it becoming more and more popular among our compatriots?

And all because he:

strengthens the immune system;
speeds up metabolism;
rejuvenates the body;
reduces the likelihood of developing cancer;
used for medicinal purposes against cough and flu;
allowed during pregnancy and diabetes.

Instructions for use are below. Now let's see who shouldn't use it.

Contraindications

The syrup has no contraindications, so it is allowed even for children. However, you should not give it to children under 2 years of age. In any case, a consultation with a pediatrician will not be superfluous.

The exception is people suffering from kidney, stomach and liver diseases. If you have already bought a bottle, leave it until better times.

Don't forget about the possibility of individual intolerance, especially if you are prone to allergies.

Application of carob syrup

1. In cooking

In this area, you can use syrup in any way you like. Typically it can be used like this:

pour it over ice cream, pancakes, pancakes, etc.;
use for baking;
add to tea or just water (you get a light drink with a chocolate flavor).

2. For weight loss

The method of application is as follows. Add 1 tbsp to a glass of water. spoon of carob pekmez and lemon juice. Drink 15-20 minutes before meals.

If you are a beginner, it is better to drink this drink before lunch or dinner. Then you can try drinking it on an empty stomach.

If lemon is not your taste, just use 1 tbsp. spoon of syrup 20 minutes before meals. If you feel too sweet, drink some water.

3. In folk medicine

1. For colds, ARVI. Make a drink from a glass of hot water (about 60C) and 1 tbsp. spoons of syrup. Drink 3-4 times a day.

2. For migraines and headaches. Use the product 5-6 times a day, 1 tbsp. spoon before eating. The course lasts about 3 months, if necessary, can be repeated after 2-3 weeks.

Be sure to consult with your doctor or naturopath. Remember, self-medicating can harm your health.

How to select and store?

Manufacturers offer 2 types of carob pekmez: with and without added sugar.

Of course, it is better to choose the second option, especially for people suffering from diabetes. After all, the product is sweet in itself and, to be honest, I don’t see the point of consuming extra carbohydrates in the form of such sweeteners. This will definitely not bring any benefit to the body.

Take only the product on the packaging of which the manufacturer indicates that no other ingredients are used in its production except carob! Don't let the low price fool you. NATURAL syrup without additives cannot be cheap.

It is better to store an open bottle of syrup in the refrigerator door. The shelf life is always written on the packaging, usually 1 year.

Dear friends, as you can see, carob pekmez is a product that has virtually no contraindications and is approved for everyone, even pregnant women, children and diabetics.

It promotes weight loss (of course, if you don’t get carried away with it), strengthens the immune system, speeds up metabolism and rejuvenates the body. And it's so delicious! Try it, you will definitely like it!

Write in the comments if you liked the carob syrup, did your little ones like it? And of course, I would like to know how else you use it in your diet?

Z.Y. Subscribe to blog updates– there is still a lot of interesting things ahead!

Syn.: ceratonia pods, Constantinople pods, sweet horn, John's bread, John's breadfruit, locust tree, locust tree, locust, crane peas, Mediterranean acacia, carat tree.

An evergreen tree of medium height with leathery, odd-pinnate leaves and bean-shaped fruits with juicy, sweet pulp. Dried and powdered carob fruits (“carob”) are a valuable food and dietary product. Thanks to its beneficial substances, carob fruits are used in official and unofficial medicine in different countries as an astringent, expectorant, antibacterial, hemostatic, diuretic and tonic.

Ask the experts a question

In medicine

Ceratonia capita (carob) is not included in the State Pharmacopoeia of the Russian Federation, however, the beans of the plant are a valuable raw material for the production of gum, which is widely used in the pharmaceutical industry, including as a stabilizer. Locust bean gum is included in various medicinal preparations (extracts, syrups, powders, gels and mixtures) mainly used for coughs, colds, to strengthen the immune system and for gastrointestinal disorders. It is known that carob bean gum is listed in the State Pharmacopoeias of the Republics of Kazakhstan and Belarus.

In countries where the plant actively grows and is cultivated, the fruits and bark of the carob tree are used by traditional healers and herbalists as an antidiarrheal, anthelmintic, expectorant, diuretic, and also as a dietary product for people with diabetes and obesity.

Contraindications and side effects

Carob fruits, as well as products made from them (carob, syrup, etc.) are contraindicated for persons with individual intolerance to the components. In general, carob fruits are well absorbed without causing allergic reactions, and drinks made from carob are not addictive, unlike their caffeine-containing counterparts. However, due to little knowledge, domestic experts recommend introducing products containing carob beans with caution, especially during pregnancy, lactation and childhood. It is known that syrup from the fruits of the plant should not be consumed with milk to avoid flatulence, diarrhea and nausea.

Nutritionists do not recommend overusing carob syrup for obese people, as it slows down metabolism, which complicates the process of losing weight. Also, syrup and carob are not recommended for people with high sensitivity to high fructose content in food. Uncontrolled dosage and frequent intake of carob bean products can lead to such unpleasant consequences as increased blood sugar levels. In any case, in order to avoid unpleasant consequences, before using carob and products based on it, you should consult a specialist.

In industry

Gum obtained from carob is a well-known food additive - E410, which is used in industry (primarily food) as a stabilizer, thickener or emulsifier. The gum is a white powder - it is the crushed endosperm of seeds extracted from carob pods. The gum consists of nonionic molecules, presented in the form of residues of simple and complex monosaccharides. It is practically odorless, has a high level of viscosity and is completely soluble only in hot water at a temperature of 85C. Locust bean gum preserves the taste of the product and also prevents the formation of ice crystals in cooling substances, turning them into a homogeneous, structured gel. The food additive E410 is not broken down in the human gastrointestinal tract and is excreted from the body in an unprocessed form, without causing any harm.

In the food industry, in the production of ice cream, processed cheese, dairy and fermented milk products, as well as some types of baby food, locust bean gum is used together with carrageenan, xanthan and other emulsifiers, enhancing their gelling properties.

In cooking

Carob fruits have gained particular popularity among chefs. There are two types of pods - black and white. Black “sweet cones” are used to make carob, which is a surrogate for cocoa and coffee; it is also used to make alternative chocolate and is used to make sweets and “chocolate” glaze (for curd cheese, ice cream, cookies). Carob is added to cocktails made from cow's and soy milk, and added to baked goods (biscuits, gingerbread cookies, waffles). White carob pods are ideal for making syrups, alcoholic drinks (wine, liqueurs), compotes, and soft drinks. Due to the absence of theobromine and caffeine in the chemical composition of carob fruits, products made from them are especially popular among adherents of a healthy diet. A special place is occupied by carob syrup, the benefits of which are truly great. It is added instead of sugar to confectionery products, drinks, cereals, poured over pancakes and pancakes, caramelized nuts and fruit slices, and also used in dietary nutrition and nutrition for people with diabetes.

In other areas

In cosmetology

Gum, carob and carob extract are widely used in the cosmetics industry; they are used as a natural thickener for masks, film masks, peelings, gels and scrubs. Due to its high content of monosaccharides and polysaccharides, locust bean gum is an excellent alternative to collagen and hyaluronic acid. Gum and sugar cone extract have pronounced moisture-retaining, softening, moisturizing and soothing properties. Carob-based cosmetics are an effective remedy for acne and have an antiseptic and antioxidant effect on the skin.

Cosmetic masks, creams, serums and gels containing gum or carob extract have a stimulating and regenerating effect on the skin, promote its renewal and rejuvenation, making the skin smooth and well-groomed.

In other areas

Carob fruit is a highly nutritious food for livestock.
Substances obtained from the bark of the plant are used to tan the leather, and the seeds are used to produce vegetable glue. Expensive interior items and souvenirs are made from carob wood.

Locust bean gum has been used since ancient times to dye clothes black, especially cotton and linen.

Carob is known to be especially valuable in jewelry making in South American regions. The resinous substances flowing down the trunks of ceratonia pods tens of millions of years ago turned into wonderful and expensive amber. In Mexico, the Dominican Republic, Haiti, and Nicaragua, Atlantic amber (amber from carob resin) has a fairly high value and is mainly mined using the artisanal method.

Classification

Carob, or Ceratonia pods, or Tsaregrad pods (lat. Ceratonia siliqua) is a plant of the legume family (lat. Fabaceae), a species of the genus Ceratonia (lat. Ceratonia). The genus Ceratonia (lat. Ceratonia) is oligotypic and includes only two species: Ceratonia siliqua L. and the least known Ceratonia oreothauma Hillc. ET. Al.

Botanical description

Ceratonia pod is an evergreen tree of medium height (6 to 12 m) with a wide crown. The leaves are leathery, odd-pinnate, dense. The flowers are small, collected in racemes. The calyx of the flower is inconspicuous, quickly falling off, and there is no corolla. From the female flowers, brown indehiscent bean fruits develop, the length of which is 10-25 cm, width 2-4 cm, thickness 0.5-1 cm. Inside the fruit there is sweet juicy pulp and hard seeds. The tree grows on dry, rocky soil, sending out strong, powerful roots into crevices and cracks. Fruiting of the carob tree can last about 100 years.

Spreading

Carob grows and is cultivated in Mediterranean countries (Spain, Portugal, Italy, Cyprus, Malta, Turkey, etc.), subtropical areas, India, Argentina and Brazil, found in northern Africa (Egypt), the Middle East East (in Palestine, Israel, Syria) and in some countries of Central America. It is known that the carob tree is successfully cultivated on the Black Sea coast of the Caucasus, in Abkhazia (between Gagra and Sukhumi).

Procurement of raw materials

The unripe carob fruits are collected, sorted and laid out on thick cloth for further drying in the sun. After some time, the pods acquire a dark brown color and become juicier and sweeter.

Chemical composition

Carob fruits contain up to 56% sugars, mainly glucose, sucrose, maltose, fructose, hemicellulose and cellulose, as well as up to 8% amino acids, including essential ones, traces of fat (0.5%), vitamins: A, B 1, B 2 , B 4 , B 5 , B 6 , C, E, PP, as well as valuable minerals - calcium, potassium, copper, sodium, zinc, magnesium, manganese, iron, phosphorus.

Pharmacological properties

The medicinal properties of carob fruits are due to the presence of valuable substances in their chemical composition. The high content of pectin, fibrin and lignin in fruits has a special effect on the intestinal flora, reducing the content of pathogenic bacteria and increasing the number of “good” lactobacilli. For its part, pectin, mainly known as a thickener, has other properties: it can influence the level of cholesterol in the blood, act as a coagulant, and an antioxidant. Pectin contained in carob fruits has bactericidal and enveloping properties, removes waste and toxins from the body, and has a preventive effect against cancer. Recent studies by Israeli scientists have shown the effectiveness of carob flour against intestinal infections, ulcers, and diarrhea in children. Carob fiber has a triple effect: it turns liquid into a colloidal gel, relaxes the intestinal walls and stimulates its proper functioning.

Carob extracts, as well as carob, are rich in tannins, which determines its effectiveness in treating indigestion and helminthic infestations. Hydrolysable and non-hydrolysable tannins are composed mainly of gallic acid residues and its derivatives. Gallic acid is found in extracts of ceratonia (carob) pods; in its free form it exhibits pronounced antitumor activity, is a strong antioxidant, and has antiviral, anthelmintic and antibacterial properties. Due to the content of galactomannans in the chemical composition, carob fruits have an interesting property - they reduce the content of the peptide ghrelin, which is responsible for the feeling of hunger. The high level of antioxidant substances contained in carob fruits helps slow down the aging process, remove free radicals from the body, and improve the immune system.

Use in folk medicine

In places where carob grows and is cultivated, folk healers and herbalists actively use it to treat and prevent many diseases, for example, to relieve attacks of nausea and diarrhea, treat enteritis and dyspepsia. Folk practitioners are known to have used carob (ceratonia) powder and extract to treat infants suffering from stomach upsets and frequent regurgitation. Syrup from carob pods is used as an effective remedy for coughs, colds, sore throats, as well as for sleep disorders, headaches, and nervous disorders. Syrup and carob made from carob fruits are valued by folk healers not only for their sweet taste and the possibility of their use during a diet or for diabetes, they are used as natural remedies for removing toxins from the body, treating and preventing oral diseases (gingivitis , periodontitis, stomatitis). In areas where carob grows, locals chew freshly picked “sweet pods” to clear their throats and relieve hoarseness. Carob gum is used by traditional healers to treat inflammatory eye diseases, cystitis, and some sexually transmitted diseases. Gum diluted in water is used for gargling for acute respiratory infections and acute respiratory viral infections, as well as for washing wounds and abrasions.

Historical background

Since the times of the Ancient Roman Empire, carob seeds have been used as an accurate measure of scales: the seeds have the amazing property of having the same weight (approximately 0.19 grams). Thanks to this feature, jewelers of those years used them to weigh precious stones and metals. The Greek name “keration” - “tree horn” (derived from the word “keras” - “horns”) gave birth to the word “karat”, which is used in our lexicon to this day. A carat is a unit of mass and volume and a measure of the purity of gold.

Another name for the carob tree - “St. John’s bread” - comes from the biblical legend according to which John the Baptist wandering in the desert ate the fruits of the carob tree. In many beliefs (particularly among Jews), the carob tree is considered sacred. It is mentioned in the legend of Rabbi Shimon, the author of the Book of Zohar.

In the Russian Empire, sweet carob pods were considered an expensive Mediterranean delicacy that only wealthy people could afford. “Tsaregrad pods” were bought for the imperial table, and refreshing drinks and sweets were prepared from them.

On the island of Cyprus, in the very center of Limassol, there has been a carob museum for many years. Here you can get acquainted with the traditions of processing carob and see with your own eyes how Cypriot craftsmen made the famous syrup, chocolate, drinks and candies from them.

Literature

1. Constantinople pods // Encyclopedic Dictionary of Brockhaus and Efron: in 86 volumes (82 volumes and 4 additional). – St. Petersburg, 1890-1907.

2. Palibin, I.V. Genus Ceratonia – Ceratonia L. // Flora of the USSR. In 30 volumes / Ch. ed. Academician V. L. Komarov; Ed. volumes B.K. Shishkin. – M. – L.: Publishing House of the USSR Academy of Sciences, 1945. – T. XI. – P. 19. – 432 p. – 4000 copies.