Koska Keçiboynuzu Özü (310gr)

Koska carob extract is a 310 g jar of thick, dark syrup made from the carob pod. Sold in Turkey as keçiboynuzu özü, it has a naturally sweet, cocoa like taste, and Koska presents it as a sweetener for desserts and a spoonful to start the day.

What carob is

Carob trees grow across the Mediterranean, including southern Turkey and Cyprus. Their long brown pods are naturally sweet, and when dried and ground they taste a little like cocoa with notes of caramel and dates. For centuries, people around the Mediterranean have boiled or pressed the pods to make a dark syrup. In Turkey that syrup is part of the pekmez family, alongside grape and mulberry molasses.

How this extract is made

Koska's ingredient note describes a process of cold extraction from the carob fruit, followed by the forming of a sweet must, a resting period and further processing to produce the final extract. The result is a dense syrup with a deep flavour. Koska describes the taste as sweet without containing sugar, which we read as no added sugar: the sweetness comes from the carob itself. Carob is naturally high in fruit sugars, so check the nutrition panel on the jar for exact values.

The product is made in Turkey. You may notice a light sediment at the bottom of the jar, which Koska explains comes from natural crystallisation and is not a sign of spoilage. Stand the closed jar in hot water for a while, then stir, and it will blend back in.

Ways to use carob extract

In the morning

Koska suggests taking a dessert spoon in the morning. Many people stir it into warm milk or a plant drink for a malty, chocolate like drink without cocoa. It also goes on porridge, toast and pancakes, or over a bowl of yoghurt with nuts.

With tahini

Like grape molasses, carob extract is often mixed with tahini and eaten with bread. The pairing is nutty, sweet and slightly bitter, and it keeps you going until lunch.

In baking

• Use it to replace part of the sugar or honey in cakes, brownies and flapjacks.
• Add a spoonful to banana bread or carrot cake for colour and depth.
• Stir into a homemade granola mix before baking.
• Drizzle over baked apples or pears.

Because it is darker and stronger than honey, start with less than the recipe calls for and taste as you go.

How it differs from carob molasses

Koska also sells keçiboynuzu pekmezi, a traditional carob molasses. The extract in this jar is the product made with the cold extraction method described above. Both work in the same ways at the table. If you are not sure which you prefer, try a jar of each and compare them side by side with a spoon of tahini.

Storage

Keep the jar closed in a cool, dry place. After opening, store it in a cool spot or in the fridge, following the label, and always use a dry spoon. If the extract thickens in the cold, warm the spoon or let the jar stand at room temperature for a few minutes.

Order Koska carob extract online

Robin Food delivers across the UK, with same-day delivery available in many London areas. Compare this jar with Koska Carob Molasses, try Koska Grape Molasses, and add Koska Tahini for a classic breakfast pairing.