Ceratonia siliqua – cut dried fruit

Native to the Mediterranean basin, the carob tree is an emblematic tree of arid regions. Its fruit, a long, brown pod, contains a sweet pulp that has been prized since ancient times for its nutritional value and versatile uses.

Description

Pieces of dried pods, dark brown, sweet smell reminiscent of caramel. Fibrous and brittle texture.

Nomenclature

• Common names: Carob, St. John's bread, carob bean
• Latin name: Ceratonia siliqua
• Family: Fabaceae
• Part used: Fruit (pod)
• Form: Cut, dried
• Origin: Mediterranean, North Africa
• English name: Carob pod
• Name in German: Johannisbrot
• Name in Spanish: Algarrobo
• Name in Italian: Carrubo
• Name in Arabic: خروب (Kharroub)

Main virtues

Carob is used as a dietary tonic, a cocoa substitute, a source of mild fiber, and an ingredient in plant-based drinks and porridges. Its caffeine-free content makes it a suitable alternative for children and sensitive individuals.

Main constituents

Natural sugars (sucrose), fibers (pectins), tannins, vegetable proteins, minerals (calcium, potassium, magnesium).

Use and dosage

• Decoction: 1 to 2 tablespoons for 250 ml, simmer for 15 min.
• Cooking: incorporated into porridges, compotes, desserts, vegetable milks.
• Supplement: added to a balanced diet for its natural richness.

Precautions, side effects and contraindications

• No known contraindications at current doses.
• High in fiber, may cause a mild laxative effect at high doses.
• Store in a dry place away from humidity.

History and origin

Used since ancient Egypt, carob has long been consumed as a dietary supplement and folk remedy. It owes its nickname "St. John's bread" to the Christian tradition that the saint fed on its fruit in the desert.

Miscellaneous information

• Storage: in a kraft bag or airtight jar.
• Packaging: loose cut, whole pieces or fragments.
• Appearance: dark brown fibrous segments.
• Smell: sweet, caramelized.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Traditional Mediterranean and Oriental Literature
• Plant-based culinary references
• Ethnobotanical corpus on food Fabaceae

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