Carob Rusk 400g

Product Information

Tsikoudia is an alcoholic drink made from leftover pomace after making wine. Fountain at Chania Tsikoudia or Raki The rusk is also called krithrokoulouro or Koukouvagia (owl) in Crete, but to be frank I don’t know why they are so called. Carob Shake: For 2 servings, combine in the container of a food processor or blender 1 cup plant-based milk, 2 tablespoons carob powder, 3 or 4 ice cubes, and agave or maple syrup (or try the less common barley malt syrup, which really makes it a “malted”) to taste. Process until frothy for a delicious and refreshing drink. You could also take this opportunity to sneak in an extra serving of fresh spinach, like in this Carob Green Smoothie.

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.Carob chips: Modeled after chocolate chips, this product is also available, but often made of less savory stuff. Hydrogenated vegetable oils take the place of cocoa butter and some also use whey powder (dairy) as a filler. Even the best options for carob chips tend to be waxy in texture, so you’re better off taking a pass, no matter how tempting they may seem. Another study showed that carob extracts were rich in phenolic compounds, had significant antioxidant activity, and reduced the viability of cervical cancer cells (HeLa cells). Furthermore, the “Galhosa” female carob variety had the highest levels of phenolic compounds and the highest antioxidant activity. The phenolic content was correlated with both antioxidant and cytotoxic activities. The findings provide us with new knowledge regarding the health effects of consuming foods supplemented with carob flour. 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. It’s a time-proven formula: rusks are still made the same way today as they were during antiquity. Of course, in the past twice baking was important, even necessary, to keep bread longer without it spoiling. That way, families who could not bake often, or those away from home for extended periods of time like sailors, farmers and shepherds could enjoy some bread with their meal. It’s the reason why rusks were a staple of very poor Aegean island cuisines, like those of Santorini, Ios, Kimolos and Mykonos, as well as many of the Dodecanese islands – all areas where wood was scarce and people only baked bread a few times a year.

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. 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. The antidote to this oxidation is, of course, anti-oxidation. The goal is to maintain a perfect balance between free radicals and the antioxidants in our body, thereby fortifying our organism against natural oxidation that occurs. To strengthen our body’s defense and prevent oxidation, we need a diet rich in antioxidants.My fear of embarrassment multiplies by ten when I am traveling in other countries. I barely tried to speak Spanish during my first visit to Spain for fear of sounding like an idiot. When I finally dared to ask 3 older women where I could find a restaurant, they broke out in hysterical laughter and walked away declaring me an “Americano”. Apparently, in Spanish, the “H” is silent.

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. My guide told me that Dakos, also know as twice baked bread was a crispy bread (like a big crouton) that was served with a tomato, cheese and olive oil mixture on top. These days, it’s a little more difficult to embarrass me (even in a foreign country) and I can say that I have mastered eating Cretan Dakos.

How does carob taste?

The ancient word for what we call now paximadi is δίπυρος άρτος, literally meaning “twice-baked bread.” It refers to bread that has been leavened and baked twice: once for the initial loaf, then sliced and baked again in a low temperature for a long period of time until all moisture is gone and the slices have hardened. Historical texts sometimes call it “SaintJohn’s Bread” because Saint John the Baptist is said to have survived in the wilderness by eating carob pods and wild honey. It’s not such a farfetched claim since carob is rich in essential vitamins and minerals. Paximadia can also be sweet, although not as sweet as regular biscuits. They are often flavored with aniseed and typically are served together with a cup of Greek coffee. We have to admit, though, that we prefer the savory rusks – a product that has played an integral role in the Greek diet for over a thousand years.

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.Carob has a negligible amount of fat, zero cholesterol, is low in calories, high in fiber, and has no caffeine or oxalic acid (the latter is a naturally occurring substance found in chocolate and other foods that inhibits the body’s absorption of calcium). This is also why carob is safe for dogs to each, while chocolate is not. A couple of shots are enough to make you stumble so don’t overdo it if you don’t want to get drunk.