Cretan carob flour is made by grinding dried carob pods from Ceratonia siliqua. Produced in Greece, it has a naturally sweet, roasted flavor with notes reminiscent of cocoa and caramel.

Culinary uses

Use in cakes, biscuits, breads, smoothies and traditional carob rusks. It can replace part of the cocoa or flour in suitable recipes, depending on the desired sweetness and texture.

Storage

Keep sealed in a cool, dry and dark place. Check the product packaging for ingredient and allergen information before use.

Origin: Crete, Greece
Botanical name: Ceratonia siliqua
Format: Ground carob pod flour