Ceratonia siliqua – powdered fruit

Native to the Mediterranean region, the carob tree produces a nutritious pod that is processed into powder for culinary and dietary use. The powder is used in desserts, hot drinks, compotes, or to enrich plant-based and functional preparations.

Description

Fine, light to dark brown powder with a sweet, caramel-like odor. Mild, slightly chocolatey flavor.

Nomenclature

• Common names: Carob, carob powder
• Latin name: Ceratonia siliqua
• Family: Fabaceae
• Part used: Fruit (pod)
• Form: Powder
• Origin: Mediterranean, North Africa
• English name: Carob powder
• German name: Johannisbrotpulver
• Name in Spanish: Polvo de algarrobo
• Name in Italian: Polvere di carruba
• Name in Arabic: مسحوق الخروب (Masḥūq al-Kharroub)

Main virtues

Carob powder is known for its nourishing properties, its richness in soft fiber, and its ability to replace cocoa in many preparations. Caffeine-free, it is suitable for children, pregnant women, and sensitive individuals.

Main constituents

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

Use and dosage

• Hot drink: 1 to 2 teaspoons in hot plant-based milk or water, sweeten to taste.
• Desserts: incorporated into creams, pastries, mousses or instant powders.
• Supplement: up to 10g per day for a natural fiber intake.

Precautions, side effects and contraindications

• No known toxicity at common doses.
• Mild laxative effect possible at high doses.
• Store in an airtight container away from moisture.

History and origin

Used for thousands of years around the Mediterranean basin, carob powder has long replaced sugar and chocolate during times of food restriction. Its natural sweetness and nutritional qualities made it a valuable resource for ancient civilizations.

Miscellaneous information

• Storage: airtight jar or lined kraft bag.
• Packaging: loose powder or resealable bag.
• Appearance: homogeneous, dark brown powder.
• Smell: sweet, reminiscent of caramelized cocoa.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Mediterranean phytonutritional and culinary corpus
• Books on natural cocoa substitutes
• Ancient herbaria and pharmacopoeias from around the Mediterranean

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