Carob (Ceratonia siliqua) or carob, legume (Fabaceae) family, is a plant species that grows naturally in places where the Mediterranean climate prevails and whose fruits are eaten, in the form of an evergreen shrub or tree. It is produced by concentrating the carob juice obtained by the cold squeezing method in a vacuum system.
Carob Molasses is prepared according to Arifoğlu methods without applying high heat treatment of Carob fruit grown in the Mediterranean and Aegean Regions. It is produced by concentrating the carob juice obtained by the cold squeezing method in a vacuum system.
Carob grows on trees, is a member of the legume family, and is frequently turned into a popular chocolate substitute. It's also known as locust bean or St. John's bread, and has been cultivated since the late 1800s in the Mediterranean and other parts of the world with similar climates. The tree produces brown, leathery pods six to 12 inches long with inedible seeds that turn from green to brown as they ripen. Raw, ripe pods are consumed by humans as a sweetmeat, but more often are used as animal feed due to their high sugar content.
It is a sweet syrup unique to Anatolia, produced by crushing and boiling fruits such as molasses, grapes, figs, carob or mulberry or agricultural products that can easily turn into sugar, such as sugar beet and juniper fruit. Molasses has a dense consistency and dark color. Mulberry fruit is a seedless fruit with seeds and varieties in white and purple. It can be eaten dried or made into molasses. The date the mulberry molasses is made is usually in the middle of June.