In short
Bulk carob powder 1kg is ground carob pod (Ceratonia siliqua) declared as 100% pure and natural with nothing added, a single-ingredient product in a size made for regular baking. The producer names the pod as the part used, and lists baking and mixing into milk, juice or smoothies as the intended uses.
What is carob powder?
Ground carob pod. The pod is dried, sometimes roasted, then milled: no extraction, no refining, no additives. About half its weight is natural sugar, which is where the sweetness comes from, and it has about 23 g of fiber and 400 mg of calcium per 100 g.
This one declares Ceratonia siliqua, the Mediterranean carob species, which is the plant “carob” means in English-language markets.
What makes this carob different
The purity declaration
“100% pure and natural. No additives.” For a sweet powder, that’s worth checking: sugar and maltodextrin both turn up in cheaper carob products.
The species and plant part are both named
Ceratonia siliqua, pod. Two facts that most carob on the Peruvian market doesn’t state, and both matter if you care what you’re eating.
The bulk size
At 1 kg, carob stops being an occasional purchase and becomes a baking staple.
Taste profile
Naturally sweet and roasted, with a cocoa-toffee character and no bitterness. Straightforward carob, with nothing added.
How to use it
Daily serving
1–2 tablespoons (15–30 g). 1 kg gives 33–66 servings.
Ways to use it: the producer’s list
| Use | How |
|---|---|
| Cookies | Replace cocoa 1:1, cut sugar 25% |
| Cakes | 1:1 for cocoa |
| Milk | 15 g in a glass, hot or cold |
| Juice | 15 g stirred in |
| Smoothies | 15 g |
| Bulk baking | Batch quantities, decanted |
Where it comes from
Carob pod, Ceratonia siliqua, sold by a Peruvian retailer. The pack doesn’t state where it was grown. Ceratonia siliqua is the Mediterranean carob, not the Prosopis algarrobo of Peru’s north coast.
Who it’s for
A good fit if you bake with carob regularly, replace cocoa across your cooking, or buy for a household.
Look elsewhere if you use carob occasionally: a kilo of a sweet powder is a long commitment, and it hardens if stored badly. Note also that this is the Mediterranean species, not Peruvian algarrobo.
Nutrition
Reference values for carob powder, per 100 g. The label on the pack may differ slightly.
| Energy | About 353 kcal |
|---|---|
| Carbohydrate | About 77 g |
| of which fiber | About 23 g |
| of which sugars | About 50 g |
| Protein | About 5 g |
| Fat | About 1.3 g |
| Calcium | About 400 mg |
| Iron | About 3 mg |
| Potassium | About 830 mg |
| Caffeine | None |
Specifications
| Botanical name | Ceratonia siliqua |
|---|---|
| Part used | Pod |
| Ingredients | 100% carob, no additives |
| Caffeine | None |
| Added sugar | None |
| Net weight | 1 kg / 35.3 oz |
| Servings | 33–66 |
| Also available | 250 g, 500 g |
Which size of carob to buy
| 100 g | 200 g | 1 kg | |
|---|---|---|---|
| Servings at 15 g | 6 | 13 | 66 |
| Best for | Trying it | Regular use | Baking, households |
| Cost per serving | Highest | Moderate | Lowest |
| Needs decanting | No | No | Yes |
| Use within | 12 months | 12 months | 12 months |
Storage
Decant a month’s worth into an airtight jar and keep the main bag sealed, cool and dry. Carob’s sugar content makes it strongly hygroscopic: a kilo bag left open in a humid kitchen will set into a block.
Questions
How long does 1 kg of carob powder last?
Thirty-three to sixty-six servings at 15–30 g. For a household baking weekly, several months.
Does carob powder go off?
It doesn’t spoil quickly, since it’s dry and sugary. What it does do is harden into lumps if it absorbs moisture, and slowly lose aroma. Use it within about twelve months, sealed.
What part of the carob plant is used?
The pod, the long, dark, leathery fruit. The seeds are separated out and used to make locust bean gum, a common food thickener; the pod flesh becomes carob flour.
Is carob powder the same as locust bean gum?
No. Locust bean gum comes from the carob seed and is used as a thickener. Carob powder comes from the pod flesh and is used as a food.
Can I bake cookies with carob powder?
Yes, it’s one of the best uses. Replace cocoa 1:1 by weight and cut the recipe’s sugar by about a quarter.
How do I stop a kilo of carob hardening?
Decant a working portion and keep the main bag sealed. Never use a wet spoon. If it does harden, break it up and sift it; it’s still perfectly usable.
Is bulk carob the same quality as small packs?
From the same producer, yes. The bag changes; the pod doesn’t.