Liquid Treasure – The Secret to Top Notch Molasses
Easy-to-grow tree, few agricultural requirements, fruits containing innumerable benefits for treating diabetes, persistent heartburn, and obesity… The carob tree, Ceratonia siliqua, originates from the Mediterranean region, and has become the basis for many natural medical treatments and food industrial processes.
In this series of articles, we address all aspects related to the cultivation of this tree, its benefits, and the process of making carob molasses.
As we mentioned in the previous two parts, carob harvesting begins in late August or after the color of the pod turns black or dark brown.
After harvesting, the carob is placed in the sun for three days, and then the pods infected with any pest or appearing on them with worms or worms are extracted.
After solarization, the pods are taken to the press, where the fruits are broken and the seeds are separated from the peel. This step is very important, as carob seeds are used in the manufacture of medicines, as mentioned above. Therefore, we find that many drug manufacturers buy these seeds from millers or farmers.
The next step is to take the crushed carob pods and place them in isolated rooms that do not receive sunlight. These conditions are suitable for starting the fermentation process, which usually extends over three months and takes place naturally without the addition of any yeast or additional materials.
Immediately after the end of the three months of fermentation, the crushed carob, or what is called dregs, is placed in the water for three days, provided that the water is transferred to a second container containing the dregs, while the first is filled with water. The water in each vessel is replaced every twelve hours with a solution that has been soaked three times and finally extracted as shown in the diagram below.
In general, each carob stew, or what is known as al-nuzul, needs about six hours to begin with on a strong fire, and then moderate to light.
Molasses storage tips
Unopened containers of molasses should be stored in a cool, dry, and dark place for shelf life of up to one year. Temperature and humidity are among the factors that most affect the shelf life, as they can cause the growth of bacteria and mold. In order to preserve the molasses in the best way, it is important to store it in its original container and make sure to clean the rim of the bottle before closing it tightly after each use. Keeping it in a cool, dry and dark place is essential.
