Carob Pods Powder - Ground St. John's Bread - 400 Grams

In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys.

Carob syrup is also used in Crete, Greece as a natural sweetener and considered a natural source of calcium. It contains three times more calcium than milk. It is also rich in iron, phosphorus and natural fibers (Due to its strong taste, it can be found mixed with orange or chocolate).

Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain, and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants. In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.

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