Natural Sicilian Carob Pods

Our carob pods are harvested in Sicily and slowly dried to develop a deep aroma and gentle natural sweetness—ideal for both sweet and savory preparations.

Origin & Taste

Warm, rounded fragrance with hints of cocoa, honey and dried fruit. Firm pulp and glossy pods make them perfect for infusions, syrups and doughs.

How to Use

• Infusions: break the pods and simmer for 20–25 minutes.
• Baking: chop or use carob flour to flavor cakes and cookies.
• Syrups & Soaks: great for soaking sponges and desserts.
• Pairings: almonds, orange, cinnamon, vanilla.

Recipe: Carob & Orange Infusion

Ingredients (4 cups)

• 4–5 whole carob pods
• Zest of 1 untreated orange
• 1 liter of water
• Sugar or honey (optional)

Method

1. Lightly toast pods in a pan for 3–4 minutes (optional), then break them up.
2. Combine pods and zest with water; bring to a gentle simmer.
3. Simmer 20–25 minutes, then rest for 5 minutes.
4. Strain, sweeten to taste and serve hot or cold.

Tips

• Serve over ice with a slice of orange.
• Use as a cake soak for a delicate aroma.
• Add a cinnamon stick for extra warmth.