Carob Rusk 400g

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The word “carat” originates from the Middle Eastern practice of weighing precious gemstones against carob seeds as a measure of purity. If the gem weighed as much as one carob seed, it was then graded at 1 carat. It is known that carob fruit, the excellent carob, is an incredibly nutritious food. Apart from all its other benefits, carob contains polyphenols and tannins, which are antioxidant substances (as mentioned above) that fortify the organism. Due to the presence of at least six antioxidant substances, carobs exhibit significant anticancer activity. The chemopreventive components it contains are gallic acid, catechins, myricetin rhamnoside glycosides, eriodictyol glucoside, and quercetin glucoside. The double-baked bread of antiquity continued to be quite popular in the Byzantine Empire, to judge by its later descendants: the Venetian pasimata, the Croatian peksimet, the Romanian pesmet, the Turkish beksemad and the Arabic bashmet or baqsimat. Many, including Georgios Babiniotis, a Greek linguist and philologist, believe that the word “paximadi” actually comes from Paxamos, a first-century AD Greek baker and cook. He allegedly fine-tuned the way rusks were made, forever connecting his name to double-baked bread rusks. Locust bean gum is a structural polysaccharide found in the walls of fruits and vegetables (ie in the skin) but also in the kernel (seed). Pectin is a white or slightly dark powder that under suitable conditions can form a gelatinous mass. Carob pectin is derived from the locust bean, the locust bean fruit, and specifically from the endosperm of the locust bean seed. Locust bean pectin is completely plant-based, unlike commercial gelatin derived from animal collagen, and does not contain gluten and sugars. It is also hypoallergenic and suitable for everyone. Also, pectin in fruits is probably the mildest method of detoxifying pollutants as it enhances the release of heavy metals and other chemicals into the bloodstream by binding to them and eliminating them all from the body. the large intestine works better. It has also recently been shown that pectins can lower 'bad' (LDL) cholesterol levels as well as total cholesterol levels.

Carob is naturally sweet, with a subtly toasted, nutty flavor and hints of cereal and grain. If you’re expecting chocolate, you’ll be disappointed, but taste with an open mind (and palate) to enjoy a whole different flavor experience. How to buy and store carob Dakos (also known as rusks) were originally created to preserve bread during the non-harvest season. Dried to a crisp over a period of hours in a low-heat oven, these jaw-breakers could last a year without the need of a single preservative. The Mediterranean Way 10 Week Diet & Lifestyle program teaches you everything you need to know to easily and deliciously get the benefits of the proven healthy Mediterranean diet. Meal Plans, Recipes, Shopping Lists, Weekly Challenges and Lessons, Private Facebook Support Group, Cooking Videos and more! My guide told me that Dakos, also know as twice baked bread was a crispy bread (like a big crouton) that was served with a tomato, cheese and olive oil mixture on top. If only such a lofty comparison wasn’t sold to boost its profile, it might have had a fighting chance as its own uniquely flavorful and distinctive ingredient. What is carob and where did it come from?This type of rusk has become so popular that it can be found all over Greece. However, because of their high oil content, they can sometimes turn rancid, so it’s better to buy them from trusty purveyors or brands, like Manna, which makes any excellent version of this type of Kythera rusk as well as high-quality Cretan rusks. The most famous and arguably the best ladopaximado, though, comes straight from the source: Karavas Bakery on Kythera. Creta Carob was established in 2006 and started its operations in 2011. It is a family company that main focus is the production of different biological products from the Carob Pods. Creta Carob is located in Crete Island in a little village called Argyroupoli. During our production process we combine ancient procedures with new technologies. Our final products correspond to the regulations of the E.U. and received the bio qualification in Greece and in the E.U. from DIO. Usually, calcium deficiency in our body results in osteoporosis, due to reduced calcium intake, combined with reduced exercise and smoking. In this condition the bones wear out, become porous and take on a spongy appearance. The sufficient amount of calcium, throughout our life and especially until the age of 20-25 years (especially for women) can reduce it by up to 50%. Carob contains calcium, but not oxalic acid. Oxalic acid tends to reduce the body’s ability to absorb calcium and zinc and is found in cocoa and chocolate. A diet high in oxalates also increases the risk of developing kidney stones. Carob powder does not contain oxalates. On the contrary, carob has a much lower caloric value than chocolate (it has 60% fewer calories) and is therefore considered its perfect substitute. In fact, precisely because of its high content of calcium and phosphorus, it is considered to contribute to the prevention of osteoporosis.

Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis It has a very strong taste and this you will receive as a treat from the locals in every village, city, restaurant, or coffee shop.

Carob rusks (mini rusk bites)

Finally, here is the recipe so many of you have been asking for! Authentic Greek Barley rusks. Not very easy to find outside of Greece, but so delicious and hearty! This Barley rusk is actually a Cretan rusk and is essentially double baked bread that is made with barley flour and sometimes a whole wheat flour. Making rusks was practiced in families that could not bake bread very often so they made these rusks. In addition rusks lasted a long time and traveled well. Barley flour was often used because it was more filling, which was necessary in those lean times. Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder If you happen to wander around a Greek supermarket or visit a Greek bakery, you will notice that there is always a section dedicated to paximadia ( paximadi in the singular) of various shapes and sizes piled high or wrapped in cellophane bags. LG Raisz “Osteoporosis: current approaches and future prospects in diagnosis, pathogenesis, and management” Specifically, research has shown several interesting aspects regarding the antioxidant activity of carobs, which we will present below. The total polyphenol content in CPP determined by the Folin-Ciocalteu method was 19.2%. The content of condensed tannin determined by vanillin and proanthocyanidin analysis systems was 4.37% and 1.36%, respectively.

In Chania, they usexynomyzithra, a local cheese which is produced only in Chania and is something between feta and myzithra. Historical texts sometimes call it “SaintJohn’s Bread” because Saint John the Baptist is said to have survived in the wilderness by eating carob pods and wild honey. It’s not such a farfetched claim since carob is rich in essential vitamins and minerals. Summer is slowly coming to an end and I think that vegetables taste even better now, as if the strong summer sunlight gave them a moreintense, deep flavour. They’re sweeter, more aromatic, filled with colour! And obviously, just like every summer, there’s nothing juicier, nothing more sought-after than the famous Greek tomato! Through the extraction process (i.e., solid carob pieces in a liquid environment, i.e., water), it was observed that the boiling time (8-20 minutes) and temperature (80-100 °C) affect the efficiency of carob polyphenols and the overall antioxidant capacity expressed as the percentage of inhibition of free radicals DPPH and ABTS. The optimal conditions for total extraction of polyphenols and tannins were 98.5 °C and 17 minutes. Under these conditions, the inhibition of DPPH and ABTS radicals was 85%, demonstrating the promising use of this biomass as an antioxidant source, which could be used, for example, in pharmaceutical beverages.Once opened, store carob powder in an airtight container in a cool, dry place. It will last for at least a year if kept free of moisture. Cover Dakos with tomatoes and then feta. Drizzle with olive oil and a sprinkling of fresh oregano. Garnish the top of each Dakos with an olive. Paximadia can also be sweet, although not as sweet as regular biscuits. They are often flavored with aniseed and typically are served together with a cup of Greek coffee. We have to admit, though, that we prefer the savory rusks – a product that has played an integral role in the Greek diet for over a thousand years. The ancient word for what we call now paximadi is δίπυρος άρτος, literally meaning “twice-baked bread.” It refers to bread that has been leavened and baked twice: once for the initial loaf, then sliced and baked again in a low temperature for a long period of time until all moisture is gone and the slices have hardened. Carob, also known as "carob tree" or "Ceratonia siliqua", is a plant with deep roots in human history and nutrition. It is emerging as a superfood due to its rich nutritional value and health benefits.