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Carrubi Striscia la Notizia Valentina NicosiaHere are the photos of our splendid carob trees from C.da Serravalle in the valley of the Iblei Mountains
Carrubi Striscia la Notizia Valentina Nicosia
Here are the photos of our splendid Carob trees from C.da Serravalle in the valley of the Iblei Mountains
Our centuries-old Carob trees of C.da Serravalle
Striscia la notizia Speranza Verde The Carobs
The carob tree, whose name derives from the Arabic “kharrub”, is an evergreen plant, very long-lived, as it can live for several centuries, and of large size: it can reach 10-12 meters in height, while the diameter of the crown often exceeds 10 meters. The fruits of the plant, the carobs, appear in spring and reach full maturity in the period of August-September.
The carob tree originated as a spontaneous tree in the lands of the eastern Mediterranean basin. Its cultivation seems to have begun only at the time of the Greeks, who extended it to Sicily, but it was the Arabs who intensified its cultivation and spread it as far as Morocco and Spain. Other authors claim that the original spread of the carob tree in Sicily was due to the Phoenicians, the island's earliest colonizers.
The fruits of the carob tree, the carobs, resemble the bean pod, but are larger and dark brown in color.
In recent years, the proper use of carob has been lost over time. In ancient times, carobs were a very important means of sustenance for people and livestock, when wheat flour was not even heard of (the reference is to the Second World War).
Carobs contain 34% sugars, 31% fats, 10% water, a good 8% protein, as well as fiber and minerals. The best represented minerals are potassium, calcium, sodium, phosphorus, magnesium, zinc, selenium, and also iron.
There is also a fair amount of vitamins.
The most present are those of the B group (B1, B2, B3, B5, B6, and B12), vitamin C and E (excellent antioxidants), K, and folate.
Carobs do not contain gluten and therefore can be eaten by celiacs.
Carob flour is a typical Sicilian product.
Useful for those on a diet, Useful for its fiber content, Contains antioxidants, Fights high cholesterol, Regulates intestinal functions, Combats osteoporosis, suitable for adults and children
It is commonly used in low-calorie preparations sold as light or slimming products
(100 gr. of carobs have a caloric yield of 205 calories).
Carobs do not contain psychoactive substances and its flour can be used as a worthy substitute for cocoa to make cakes, donuts, ice cream, and other desserts. Its flavor is similar to chocolate and goes well with fresh fruit and honey. Carob flour can also be used in addition to durum wheat to prepare pasta, for the preparation of tagliatelle, cavati, and the wonderful ravioli filled with Ragusano Dop caciocavallo cheese.
Our grandparents also used the pulp of carobs to prepare a beverage similar to tea, which was used to treat colds, coughs, and flu.
The most widespread species are Morescana, Racemosa, Saccarata, Latinissima, and Falcata.
Carobs grow during the spring and the fruit reaches full maturity at the end of summer.
The flowers take almost a year to turn into ripe fruit.
Pick them while they are still soft, because once dried by the sun, they will only be good for making liqueurs.
Today, however, the cosmetics industry has become very interested in carob seeds.
They contain a lot of mucilage (about 60%) mainly made up of galactomannans. These are hydrophilic polysaccharides capable of giving the skin elasticity and hydration.
By absorbing significant amounts of water, they are able to generate gels that, once applied to the skin, form a thin, transparent film with isoepidermal pH, able to release water to the skin if needed.
Other studies, on the other hand, have focused on the effect that prolonged use of carob seeds would have on skin furrows, reducing their roughness.
This is why carob is also a resource for the cosmetics industry that wants to create products with moisturizing, regenerating, and smoothing effects on the skin. In particular for mature skin and skin that is dry, delicate, and prone to redness.
The province of Ragusa covers about 70% of national production and here are most of the industries that turn carobs into flour and other products sought after by the food industry, especially the confectionery industry.
Just think that at one time carob seeds were so valued that they were used as a unit of weight for precious stones and gold.
It was the Arab merchants who first coined the term “carat” still used today as a unit of measurement to determine the weight and value of gems.
In ancient times, carob seeds, called in Arabic “qerat”, were used to weigh precious stones because of their regularity in weight, about 0.20 g, and over time gave their name to the unit of measurement called the carat, used today throughout the world to determine the weight of gems.
Here is the episode of Striscia la Notizia filmed at our company
click here --> Striscia la notizia Speranza Verde The Carobs
© 2023 Tenute Senia Wine