Carob Rusk 400g

Product Information

If only such a lofty comparison wasn’t sold to boost its profile, it might have had a fighting chance as its own uniquely flavorful and distinctive ingredient. What is carob and where did it come from? During certain processes, our body produces free radicals that can threaten our health. Of course, our organism is equipped with the appropriate mechanisms to counteract free radicals, but a diet rich in antioxidants can enhance the body’s defense process and ensure our health. It has a very strong taste and this you will receive as a treat from the locals in every village, city, restaurant, or coffee shop. In Chania, they usexynomyzithra, a local cheese which is produced only in Chania and is something between feta and myzithra.

This salad is made using this rusk as its base and it is topped with finely chopped tomatoes, capers and olives, topped with xinomyzithra (a whey cheese made in Crete) or a mixture of feta and anthotyros (similar to ricotta) and flavoured with oregano. But what many people don’t know is that carob is a top plant-based source of calcium. Essentially, carob contains twice as much calcium as milk, as it offers us 348mg of calcium per 100g, while in comparison milk contains only 120 to 130mg of calcium per 100g. The body’s requirements for calcium are particularly high, especially during childhood and adolescence, but also during pregnancy and menopause. Calcium is an inorganic metal, very important for bone health and beyond, since it strengthens nerves, muscles and the heart. Two tablespoons of carob honey have 42 mg of calcium! Dog Treats: If you like to dote on your dogs, make something more special than plain biscuits, such as Woofie Pies, modeled after the chocolate and vanilla cake sandwiches typically known as whoopie pies. Dog treats are actually a good use for carob, as it’s widely accepted that chocolate isn’t good for dogs. In addition, an experiment was carried out in vitro (under strictly controlled conditions) antioxidant activity of aqueous carob pulp extracts was investigated. Unripe carob extracts recorded the highest total content of phenolics, flavonoids and ascorbic acid. These extracts also showed the highest activity against free radicals. Unripe carob extracts could be useful as a natural antioxidant agent for the food industry.

Ingredients

Choosing the ingredients for a salad can be such a creative process. But what’s also very interesting and fun is the fact that ingredients may vary depending on the rangeoflocal goods each area has to offer. Thus, each salad has a unique character, flavour and, of course, appearance. When travelling, I love coming home with bags filled with local goods, local cheeses, wild capers from Tinos, kopanisti cheese, Cretan rusks, sea salt.. I feel like all these flavours help me keep the summer mood alive!

The word “carat” originates from the Middle Eastern practice of weighing precious gemstones against carob seeds as a measure of purity. If the gem weighed as much as one carob seed, it was then graded at 1 carat.

Natural food stores are most likely to carry carob in the baking aisle nearby the cocoa powder. Though sometimes sold in bulk, you’re better off buying sealed bags, since it can otherwise sit around for years, exposed to the air and collecting dust. Through the extraction process (i.e., solid carob pieces in a liquid environment, i.e., water), it was observed that the boiling time (8-20 minutes) and temperature (80-100 °C) affect the efficiency of carob polyphenols and the overall antioxidant capacity expressed as the percentage of inhibition of free radicals DPPH and ABTS. The optimal conditions for total extraction of polyphenols and tannins were 98.5 °C and 17 minutes. Under these conditions, the inhibition of DPPH and ABTS radicals was 85%, demonstrating the promising use of this biomass as an antioxidant source, which could be used, for example, in pharmaceutical beverages.