Carob powder doesn’t dissolve in water the way cocoa powder does. If you’re baking with carob, that’s fine, but if you’re making a carob-beverage, you might prefer the silky smoothness of carob syrup made by boiling the whole pods. It’s simple to do, and you’ll have the pods leftover to use in other ways. Read more
It doesn’t take long to get addicted to the flavor of carob. Taste it once and you’re hooked. And if you’re lucky enough to live where carob trees grow, making your own powder is easy to do at home. It takes a little time, but it’s not difficult, and the flavor and smell of fresh carob make it all worthwhile.
Horchata is a Spanish and Latin American beverage traditionally made from ground nuts, seeds, or rice, combined with sugar, spices, and water. In this foraged horchata recipe we’re infusing milk with carob powder to make a carob horchata. Read more
I grew up thinking that carob was something hippies ate because chocolate was a commercial product controlled by “the man.” Ok, ok, I thought that until the beginning of last week. Then I visited Israel to research a new book project, and I learned a thing or two about carob. Read more