A rich, deep‑coloured carob powder made by gently roasting raw carob pods to bring out a fuller, chocolate‑like flavour. This version offers intensified aroma, darker colour and bolder taste while preserving the natural sweet, caffeine‑free profile of carob. Use it where you want more depth than raw carob provides.

About Roasted Carob Powder

Roasted carob powder is darker in colour and has a full-bodied, smooth and naturally sweet flavour profile when compared to the raw carob powder, making it perfect for baking, cooking, smoothies and other no-bake recipes.

Carob has been given a bit of a bum rap in Australia, with many parents trying to sell it to kids as being "just like chocolate". But that does carob a great disservice. With its own unique flavour profile, carob is amazing in all sorts of treats from cakes, slices, biscuits and hot drinks. 

About the Producer

Australian Carob Co cultivates and processes their carob in Australia with a commitment to purity, traceability and low‑temperature methods. All roasting, milling and packing happens under controlled conditions to protect flavour while enhancing complexity. They offer both raw and roasted carob powders so you can choose the level of roast character you prefer.

Culinary Uses

• Use as a substitute for cocoa in baking when you want stronger flavour

• Blend into hot or cold drinks, smoothies, cappuccinos, or lattes

• Add to brownie, cake or cookie mixes

• Stir into porridge or hot cereal for a warming twist

• Use with nut butters or energy balls for deeper roast character

Ingredients: 100% Roasted Carob Pod Powder

Why We Love It

• More intense flavour and aroma than raw carob, without introducing caffeine

• Richer colour and roast notes

• Adds complexity to recipes without overpowering them

• Still pure carob — no masking agents

• Australian processed under clean, controlled conditions

Storage

Store in a cool, dry, dark place in an airtight container. Use within 12 months for best flavour. If your climate is warm or humid, consider refrigeration after opening.

FAQs

How does roasted carob differ from raw?

Roasting deepens flavour, darkens colour, and brings out caramel and nutty notes. Raw is milder, lighter and retains more of the fresh pod character.

Is roasted carob still caffeine‑free?

Yes. Carob naturally contains no caffeine or theobromine, regardless of roasting.

Can I mix raw and roasted in a recipe?

Yes. Combining gives you a balance of brightness and roast depth.

Does roasting reduce nutrients?

Some sensitive compounds may diminish, but the overall nutritional profile and natural sugars remain strong.