Carob Pods

The carob tree is an evergreen shrub or tree native to the Mediterranean region, cultivated for its edible seed pods. The carob tree grows well in warm temperate and subtropical areas and tolerates hot and humid coastal areas. It is well adapted to the region and is quite drought resistant.

Also known as St. John's Bread, the flesh of the pods taste somewhat similar to sweetened cocoa, but contain no caffeine or other psychoactive substances and is often used as a hypoallergenic, drug-free substitute. Carob got its nickname, St. John's Bread, because it is suspected of being one of the foods that sustained John the Baptist in the wilderness.

Like cocoa, carob is bitter and not palatable alone. When mixed with Sucanat or honey or added to nut butters, it becomes a safe healthy alternative to chocolate. The carob pods which are ground into powder contain a high amount of carbohydrates, calcium, phosphorus, magnesium, silicon, iron and is plentiful in trace minerals. It is also a good source of B vitamins, thiamin riboflavin and niacin. Carob is approximately 7% protein and has a very small amount of fat. Carob is an excellent source of pectin which makes it a good colon cleanser. Carob flour has been used widely in controlling diarrhea in children during sickness.

Carob Leaflets