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.
