Carob
(Redirected from Carob flour)
An article about the carob tree and its uses
Carob[edit | edit source]
The carob tree, Ceratonia siliqua, is a species of flowering evergreen shrub or tree in the Fabaceae family, native to the Mediterranean region. It 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 as a substitute for cocoa powder.
Description[edit | edit source]
Carob trees can grow up to 15 meters (49 feet) tall. They have a broad, spreading crown and thick trunk. The leaves are pinnate, with 6 to 10 leaflets. The flowers are small and numerous, and the fruit is a legume, commonly known as a pod, which can be 10 to 30 cm long. The pods contain a sweet, edible pulp and several hard seeds.
Cultivation[edit | edit source]
Carob trees are well-suited to the Mediterranean climate, thriving in hot, dry regions. They are drought-tolerant and can grow in poor soils, making them a valuable crop in arid areas. Carob trees are typically propagated by seed, but grafting is also common to ensure the quality of the fruit.
Uses[edit | edit source]
Carob pods are harvested in the late summer and early autumn. The pods are processed to produce carob powder, which is used as a chocolate substitute in baking and confectionery. Carob is naturally sweet and contains no caffeine or theobromine, making it a popular alternative for those sensitive to these compounds.
Nutritional Value[edit | edit source]
Carob is rich in fiber, antioxidants, and contains essential vitamins and minerals such as calcium, potassium, and iron. It is low in fat and sugar, making it a healthy addition to various diets.
Other Uses[edit | edit source]
In addition to its culinary uses, carob is used in animal feed and as a thickening agent in the food industry. The seeds of the carob pod are used to produce locust bean gum, a common food additive.
Cultural Significance[edit | edit source]
Carob has been cultivated for thousands of years and holds cultural significance in many Mediterranean countries. It is sometimes referred to as "St. John's Bread" due to the belief that John the Baptist subsisted on carob pods in the wilderness.
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