Carob

Ceratonia siliqua

fruit · prebiotic

Long, sweet brown pods of an evergreen Mediterranean tree, eaten since Antiquity by people and livestock; dried and ground into a sweet flour.

Origin

Mediterranean basin

Season (United States)

imported · all year round

Preparation

You eat the sweet pulp of the pod; the very hard seeds are removed — they give locust bean gum, a thickener.

Molecules

In small amounts, not counted Flavanols and procyanidins

Did you know?

Its seeds gave us the carat: in Arabic qirât, the weight of a carob seed, used to weigh precious stones; it was also called Saint John's bread.