Category: Food > Carob
During World War II, when chocolate was scarce due to rationing and supply chain disruptions, many people turned to carob as a substitute. Carob, derived from the pods of the carob tree, has a naturally sweet flavor and a texture somewhat similar to cocoa powder. Not only was it more affordable, but it also provided a caffeine-free alternative that appealed to those looking to avoid stimulants during wartime. This substitution led to a resurgence in the popularity of carob, especially in the Mediterranean regions where it had been cultivated for centuries. Even today, carob is celebrated for its health benefits, including high fiber content and antioxidants, and is used in various vegan and gluten-free recipes, continuing to influence modern culinary practices.