Carob bean pods come from the Ceratonia siliqua tree, also known as the carob tree or St. John’s bread. Native to the Mediterranean region, carob pods have been used for centuries as a natural sweetener and food ingredient, particularly as a chocolate substitute.

Characteristics

• Appearance: Carob pods are long, thick, and slightly curved, resembling large, dark brown pea pods. They grow up to 4-10 inches in length and become hard and glossy when mature.
• Flavor and Texture: The pods contain a sweet pulp surrounding small, hard seeds. When dried and ground, carob has a naturally sweet, chocolate-like flavor, though it’s milder and less bitter than cocoa.
• Seeds: Carob seeds are uniform in size and were historically used as a weight standard for gemstones, hence the term “carat.”

Common Uses

• Culinary Substitute: Ground carob powder is commonly used as a caffeine-free alternative to cocoa powder in baking, desserts, and beverages. It’s naturally sweet, so it requires less added sugar compared to cocoa.
• Natural Sweetener: The pod’s natural sweetness makes it a popular ingredient in snacks, syrups, and confections, especially for those seeking chocolate alternatives.
• Thickening Agent: Carob seeds are a source of locust bean gum (or carob gum), a common thickener and stabilizer in processed foods like ice cream, sauces, and baked goods.
• Animal Feed: Carob pods are also used as a nutritious feed for livestock in Mediterranean regions due to their carbohydrate and fiber content.

Carob pods and powder are available in many grocery stores, particularly in health food sections. As a chocolate alternative, carob is popular for those looking for a milder taste or avoiding caffeine and theobromine, which are present in cocoa but absent in carob.