Carob comes from the pod of a tree that grows along the Mediterranean Sea. In Greece it is common to see carob trees in Crete and Cyprus. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour (but more commonly referred to as “carob powder”). It’s similar to cocoa powder in colour and can be substituted one-for-one in recipes, but carob is unique with its own special flavour and texture. Carob powder has a number of advantages over Cocoa powder and as such is often used to make what has come to be known as ‘healthy chocolate’. Apart from the health benefits obtained by substituting Carob for Cocoa and synthetic sweeteners in our diet, Carob also has excellent nutritional value. Along with up to 80% protein, it contains Magnesium, Calcium, Iron, Phosphorus, Potassium and vitamins A, B, B2, B3, and D.