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Carob is an evergreen flowering shrub, belonging to the pea family. Native to the Mediterranean region, carob is cultivated for its edible seeds. It is found in its natural form in Southern Anatolia, Cyprus, Syria, Greece, Spain, Morocco, Tunisia, Algeria and Libya. Consumed since ancient times, it is also known as Saint John’s Bread or locust bean. The dried carob fruit is traditionally consumed on Jewish holidays and the juice is taken by Muslims, during the Islamic month of Ramadan. It is used as a substitute in making various products such as baked goods, bars, snacks, cereal, dairy products, cocoa-containing products and beverages

Nutrition and Health Benefits of Eating Carob
Carob tannins contain Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.
Carob improves digestion and lowers cholesterol level in the blood.
It is used for treating diarrhea in children and adults alike.
Since it does not contain caffeine, carob benefits people with high blood pressure.
Regular use of carob helps in preventing lung cancer.
The vitamin E content in carob helps in treating cough, flu, anemia and osteoclasis.
The Gallic acid in carob helps in preventing and treating polio in children.
Carob fights against osteoporosis, due to its richness in phosphorus and calcium.
Carob pod husks are chewed by singers to clear the voice and throat.

Rosemary is an aromatic member of the mint family native to the Mediterranean region where it is utilized as a treasured culinary spice. It is a flowering evergreen, producing thin, needle-like leaves which are harvested for food or medicine. Rosemary plants are commonly cultivated and easily grown in many household gardens. They can grow prolifically and prefer full sun and well-drained soil, but can also thrive in pots on the windowsill.

There are many cultivators of rosemary worldwide, each with unique growth and flowering characteristics. Nevertheless, the flavor of rosemary is not highly variable and makes an excellent addition to many traditional dishes.

Rosemary adds a delightful flavor to cuisine all across the world. The younger leaves are preferred for a sweeter flavor, standing up well to cooking, even at high temperatures. The smell of rosemary is piney and fresh; familiar but also distinctive. It is baked into breads and crackers, and is classically used as a rub for pork and lamb.

Rosemary leaves and essential oil are used in herbal medicine. Food manufacturers add rosemary to meats and sauces as an antioxidant and stabilizer. The herb is also used to make liqueurs, such as Benedictine and Danziger Goldwasser.

Medicinally, rosemary is approved by the German Commission E to support healthy digestion. It is also approved externally for healthy circulation and alleviation of joint pain. The oil is frequently used for aromatherapy, and has been shown to enhance alertness.

Aloe ferox
Aromatic and medicinal plants

Our carob is 100% natural, collected from wild carob trees growing in the untouched forests of the Middle Atlas Mountains in Morocco. These trees grow without any human intervention, pesticides, or chemical fertilizers, resulting in a pure and authentic product.

Origin: Middle Atlas, Morocco

Type: Wild carob pods (harvested from forest trees)

Harvest: Manual, natural collection

Purity: No additives or chemical treatments

Moisture content: Naturally dried under the sun

Yield: Approx. 25% (carob powder from pod weight)

Uses: Food industry (carob powder, syrup), animal feed, natural sweetener, chocolate substitute

This product is ideal for companies seeking high-quality, eco-friendly, and sustainably sourced raw materials.