carob

Carob, or Ceratonia siliqua, is an evergreen tree in the legume family native to the Mediterranean region. Its fruit is a long, dark brown pod that contains a sweet, pulp-like flesh surrounding several hard seeds. The tree tolerates drought and poor soils and is cultivated in warm, dry regions worldwide.

Pods, when ripe, are harvested and processed. The pulp is dried and ground into carob powder, which can be used as a cocoa substitute in baking and beverages. The whole pods or chips are sometimes used as snacks or in confections. Carob products are naturally caffeine- and theobromine-free, appealing to people avoiding stimulants.

Nutritional aspects: Carob powder is high in dietary fiber and contains minerals such as calcium, potassium, and iron, but is low in fat and protein. It also contains tannins, which can interfere with iron absorption if consumed with iron-rich meals.

Uses and culture: Historically, carob has been used as a famine food and animal feed in the Mediterranean. The tree is also valued for its wood and as windbreaks or ornamentals. The seeds inside the pods are extremely hard and were used in ancient times as a standard for weighing gemstones, giving rise to the term carat. The tree is sometimes referred to as St John's bread in historical and biblical contexts.