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Wednesday, June 4, 2025

Carob, Ceratonia siliqua

Carob (Ceratonia is an evergreen tree or shrub native to the Mediterranean region. It belongs to the pea family (Fabaceae) and is known for its edible pods, which are often used as a chocolate substitute. Here’s a complete overview:

🌳 Basic Facts

  • Scientific Name: Ceratonia siliqua
  • Common Names: Carob, St. John's bread, locust bean
  • Family: Fabaceae (Legume family)
  • Origin: Mediterranean region
  • Lifespan: Long-lived (can exceed 100 years)
  • Height: Typically 30–50 feet (9–15 meters)

    🌿 Description

  • Leaves: Pinnate, glossy, dark green, leathery; drought-resistant
  • Flowers: Small, red-brown, unisexual (male and female usually on separate trees)
  • Fruits: Thick, dark brown pods (4–12 inches), sweet pulp inside with hard seeds

    🍬 Uses

    Culinary:

  • Carob powder (dried, roasted, and ground pods) as a caffeine-free cocoa substitute
  • Carob chips in baking
  • Carob syrup and molasses

    Industrial:

  • Locust bean gum (from seeds) used as a thickener/stabilizer in food processing
  • Animal feed: Whole pods fed to livestock
  • Traditional medicine: Used for digestive issues

    🌱 Growing Conditions

  • Climate: Hot, dry summers; mild winters (USDA Zones 9–11)
  • Soil: Well-drained, poor or rocky soils; tolerates drought and salinity
  • Sunlight: Full sun
  • Water: Drought-tolerant but benefits from occasional deep watering

    🐝 Ecology

  • Pollination: Often pollinated by wind or insects
  • Wildlife: Provides habitat and food for birds and insects
  • Nitrogen-fixing? No — unlike many legumes, carob does not fix nitrogen

    🌍 Interesting Facts

  • Each carob seed is nearly identical in weight, once used as a unit of measure for gold (the origin of the word “carat”).
  • The pods have been eaten since ancient times; some legends say John the Baptist survived on carob pods.
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