The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod, or just the seeds? Is kibbled carob the same as powdered, just coarser? Is the pulp used for anything? (And what is carob syrup!?)
Flavor – What’s the difference between carob powder, flour, and kibbled carob
carobflavorfood-processingingredient-selection
Related Topic
- Rum – Difference Between Santa Cruz Rum and Jamaican Rum Explained
- Food Safety – Are Garbage Cans Food Safe or Made of Food Grade Plastic?
- Pizza – How to Balance Flavors in Quattro Stagioni Pizza
- Sauce – Marinara Sauce recipe
- What are the ‘acidity controllers’ used in canned whole tomatoes
- Flavor – The Perfect Smoothie – Liquid Milk versus Powdered Milk
Best Answer
Almost 90% of the carob is pulp, and the rest is the seeds. From the seeds, you get Locust Bean Gum, or Carob Gum.
The pulp can be used either as:
Carob Powder/Carob Flour, which has sweet and chocolate-like taste.
Carob Kibble, which is basically much coarser pieces of the pulp.
Carob Syrup, if you extract the sugar from the pods, you get the syrup.