Ingredient Information

Function

The Carob tree is an evergreen shrub and falls under the pea family, Fabaceae. Cultivated for its edible legume beans, the brown-black pod fruit contains a number of seeds. This ornamental tree needs a typical Mediterranean climate and heavy rainfall. The tree can grow up to 33 feet. The Carob also acts as a sweetener and the gum from its seeds is called Locust Bean Gum. Carob is a little sweet to the taste and is an important ingredient in cookies and cakes. It is an additive to breakfast foods, like jams, yogurt and marmalades.

Carob is also known as St. John's Bread, Algarroba, kharrub‎ kharrūb, garrofa, Johannisbrotbraum, haroupia, ksylokeratia, algarrobo, caroba, caroubier, caroube, ḥaruv, and alfarrobeira.

Other Use and Industries

The powdered pods are also used to produce many herbal medicines. Flour is also made from Carob and used in many health foods, which taste like chocolate. Carob flour is rich in protein and contains no starch or sugar, hence is good for diabetic patients. The seeds can also be used as animal fodder. The Egyptians use Carobs as snacks and to prepare refreshing drinks. In Turkey, Malta, Portugal, Spain and Sicily, Carob is used to make compotes, alcohol and ornamental liqueurs.

Health Effects

The Carob fruit is rich in iron, phosphorus, calcium, magnesium, nickel, potassium manganese, barium, copper and Vitamins A, B, B2, B3, and D. Other medicinal uses include treatment of diarrhea and coughs. People have reported redness in the eyes or a thick discharge from the eyes and/or sticky eyelids.

Origins

Essentially a Mediterranean fruit, Carob was consumed in Ancient Egypt. During the Jewish holiday of Tu Bishvat, it is a tradition to eat dry carob fruit. Carob juice drinks are drunk during the month of Ramadan by Muslims.