Fresh carob looks like purple-green string beans. Grown in Italy and Spain, the pods are sun-dried are ground to make a cocoa-like powder. Some home cooks use raw carob powder instead of cocoa in their baked goods. Although somewhat different in flavor that cocoa powder, carob powder is naturally sweeter than cocoa and contains more calcium, without any caffeine.
Nutritionists have long touted the health benefits of raw foods. The "Raw" logo indicates that the food was not heated above 118 F, which is the temperature at which many beneficial enzymes are believed to be destroyed. Raw foods contain more usable nutrients than their "cooked" counterparts, along with being easily absorbed by the body.