Carob bean

Carob Bean

The carob bean (also known as locust bean or St. John's bread) is the fruit of the carob tree (Ceratonia siliqua), a species of flowering evergreen shrub or tree in the pea family, Fabaceae. Native to the Mediterranean region, the carob tree is cultivated for its edible pods, and as an ornamental tree in gardens. The ripe, dried, and sometimes toasted pod is often ground into carob powder, which is used to replace cocoa powder in baking and in health-conscious diets.

Description

The carob bean is a legume that grows in a pod that is brown, elongated, and leathery. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is often ground into a powder, known as carob flour. Carob is less bitter than chocolate and is also lower in fat, calories, and caffeine.

Cultivation and Uses

Carob trees are widely cultivated for their edible pods in the Mediterranean region, the Middle East, and parts of North America. The trees are also grown as ornamentals for their attractive glossy foliage and because they are drought-resistant and can thrive in poor soils.

Carob powder is used in baking and cooking as a substitute for cocoa powder. It is also used in health foods for its lower fat and calorie content, and because it is caffeine-free. Carob is also a common ingredient in commercial dog treats, as it is safe for dogs to eat, unlike chocolate.

Nutritional Value

Carob is rich in vitamins and minerals, including calcium, zinc, potassium, and magnesium. It also contains a significant amount of dietary fiber. Carob is a good source of antioxidants, which can help to protect the body against damage from harmful free radicals.

See Also

• Carob tree
• Cocoa substitute
• Health food

External Links

• Carobana Chocolate Factory
• The Carob Museum

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