The carob has pods from 12 to 20 cm long and is a fruit with great properties, rich in fiber, vitamins A, B2 (riboflavin) and E, minerals such as calcium, potassium, copper and manganese.
The high sugar content gives the carob pulp a sweetish flavor, similar to cocoa. These fruits are gluten-free and low in calories.
Today carob pulp flour is considered valuable and is used in the kitchen in the preparation of desserts as an alternative to cocoa. The seed meal, on the other hand, is used as a thickener (E410) in the food industry.