Carob has been cultivated for over 4,000 years. Ancient Greeks were the first to grow carob trees, which are now grown all over the world. The seeds, which are remarkably uniform in size and weight, are thought to have been the original standard carat weight used by jewellers and goldsmiths. The pod is typically dried, ground into a naturally sweet powder that is used as a substitute for cocoa. The hard seeds can be roasted and used as a substitute for coffee.

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