Carob seed flour is a natural compound extracted from the seeds of the carob tree (Ceratonia siliqua), a tree cultivated mainly in the Mediterranean regions.
A curiosity: carob seeds, called carats, were used in ancient times to weigh gold and precious gems.

Used as an additive, carob flour has a thickening, emulsifying, stabilizing and gelling function.
Carob bean gum is a food additive used in ice creams, candies, confectionery, bakery products and confectionery.
If consumed according to the recommended quantities, it does not present problems for the consumer’s health, while at high doses it may interfere with the metabolism of cholesterol, cause asthma attacks, respiratory allergies and skin reactions in predisposed subjects; in this regard, more in-depth investigations have been requested.