The Science of Spice

159

CAROB

Cb

Flavour Group | SWEET-SOUR ACIDS | Carob

RELEASE THE FLAVOUR

Whole pods offer most flavour, but should

be used according to the nature of the

dish. Roasting causes amino acids and

sugars to react with each other, creating

new nutty, coffee-and-chocolate-like

compounds, but reducing sweetness.

BLENDING SCIENCE

Pentanoic and hexanoic acids dominate, giving sour milk flavour and “sweaty cheese”

aroma, respectively, while pyruvic acid has a brown sugar nuance. Sweet, fruity ketones

are also present, including pineapple ketone, as well as warming, spicy cinnamaldehyde,

and a terpene called farnesene, which has woody and sweet citrus notes. When roasted,

pyrazines give chocolatey, nutty aromas, but cinnamaldehyde is degraded.

FOOD PARTNERS

Vegetables Drizzle carob syrup over

grilled or roast aubergine.

Meat Use carob syrup in a barbecue

glaze for chicken or lamb, or mix the

powder into a rub or marinade.

Baking Add carob powder to coffee

cake batter and spiced vanilla biscuit

dough or stir into a flapjack mixture

(remember it is sweeter than cocoa).

Desserts Blitz frozen bananas with

vanilla extract and a spoonful or two of

the powder or syrup to make carob

banana ice cream.

Drinks Blitz carob powder with cold

milk and ice to make a refreshing

alternative to an iced latte.

pair with acidic or

sour spices to bring

tangy tartness:

tamarind is

strongly sour with

underlying

honey-caramel

sumac is tangy

and earthy with plum

nuances

barberry is fresh,

green, invigoratingly

sour and subtly floral

amchoor brings

tropical fruit flavours

and astringency

combine with sweet

spices that enhance

the background of

sugary fruit:

fenugreek shares

brown sugar flavour,

with a hint of maple

syrup, while bringing

savoury tastes

reminiscent of clove

fennel seeds carry

sweetness and a

liquorice-like aroma,

bringing floral and

citrus elements

cardamom brings

eucalyptus and is a

surprisingly good

match thanks to its

sweet minty notes

liquorice is

intensely sweet with

potent aniseed notes

found in unroasted

carob, highlight

it with cinnamon

flavour:

cinnamon lends

sweet, fragrant, spicy,

and warming qualities

cassia is similarly

sweet and warming,

but its bitterness is

harsher and it has

some astringency

pair with nutty,

woody spices that

enhance the deep,

roasted flavours:

roasted sesame

brings harmonizing

nutty flavours

cacao has close

harmony due to its

backbone of roasted

flavour compounds

wattle adds strong

smoky overtones with

earthiness

grains of Selim

shares farnesene and

carries sweet vanilla

notes; its penetrating

smokiness blends with

roasted carob

nutmeg is sweetly

aromatic and has

woodiness, thanks in

part to farnesene

PENTANOIC ACID

AND HEXANOIC ACID

sour milk | sweaty

cheese

CINNAMALDEHYDE

warm | sweet |

fragrant

PYRAZINES AND

FARNESENE

nutty | roasted |

bready | woody

Kitchen

creativity

Sweet and slightly acidic tasting, carob has a rich, warm, almost vanilla-like

flavour that vaguely resembles milk chocolate, but it lacks cacao’s bitterness,

and has an unusual, slightly sour aroma. This spice is a rich source of sugar.

PINEAPPLE KETONE

AND PYRUVIC ACID

sweet | fruity | brown

sugar | caramel

For quick-cook

dishes, grind pods

or soak until soft

and mash or blitz.

For slow-cook,

liquidy dishes

whole pods can be

added directly.

Roast raw pods

for 40 minutes at

150°C (302°F).

Reduce the time for

kibble and check to

prevent burning.

158-159_Carob.indd 159 13/06/2018 16:24