The medium sized evergreen Carob tree has been in cultivation for at least 5000 years. The trees themselves are ancient having survived the last ice age and flourished throughout harsh climates and poor soils. It is now widely cultivated and well suited to dry infertile environments.
Because of its reliability as a food and fuel resource even during times of drought, the tree has been and still is a life giver continuing its long journey along the ages.
Evidence of the use of Carob products by humans date back to ancient Egypt and Greece. The ancient Egyptians used Carob to make the resinous adhesive used in mummification, and both pods and seeds have been found in Egyptian tombs. The ancient Greeks planted the seeds of this plant in Greece and Italy and was used as a source of food. Later, the Arabs planted the crop in Northern Africa, Spain and Portugal. During the Spanish Civil War and World Wars I and II, thousands of people credit their survival to the nutritious Carob pod. It is also believed that the fruit of the Carob was used to feed Mohammed's armies.
The name "Carob" comes from the Arabic "Kharoub" meaning "pod." The Greek word for "Carob" is "Keras" meaning "horn," in reference to its arc shaped pods. It is also known as "St. John's bread" and, according to the Scripture, sustained John the Baptist in the Wilderness. (Mark 1:16). Another Biblical reference to "Carob" is as the "locust bean" which tempted the Prodigal Son (Luke 15:16).
The Hebrew word for "Carob" is "Charub" and the dried fruity pods are eaten on the Jewish Holiday, Tu Bishvat.
The term "carat" is derived from the ancient practice of using the seeds from the Carob pods as a measurement of weight equal to one diamond or gemstone, because of their consistence in size and weight. It is said that the carob bean weighs a little over 200 milligrams, which is about the same weight as most small cut diamonds. Thus a diamond weighing the same as one carob bean was said to be one carat, two carob beans equals two carats, and so on. This system of measurement was used from 500 BC up until the 20th century.
The large, much branched evergreen Carob tree has a slow growing. It begins producing about 5 pounds of pods 6 to 8 years after planting and continues bearing fruit for 80 to 100 years. By the time the tree is 12 years old it produces approximately 100 pounds of bean pods per year, while older trees produce up to 250 pounds. In September and October the trees blossom and then take a further 11 months to develop thick, flat, green pods 15 to 30 centimeters in length. The flowers and clusters of bean pods are born directly from old growth twigs, branches and the trunk of the female trees. When mature the pods turn a glossy dark brown and become very hard. The curved, leathery pods contains about 10 hard seeds.
The Carob is a member of the legume family which includes such familiar plants as peas, beans, etc. But unlike most legumes, the flowers of the Carob are very small, inconspicuous and unisexual.
The pods are edible and rich in sucrose (40% plus other sugars) and protein (up to 8%), and contain vitamin A, B, and several important minerals.
The Carob has a slightly different taste than chocolate, and it has only 1/3 of the calories, compared to the ones contained in a pound of chocolate. Yet unlike chocolate, carob is caffeine and theobromine free.The pods are ground into flour and used as a cocoa substitute. It is virtually fat-free and rich in pectin. Also the pods are non-allergenic because they do not contain oxalic acid, which interferes with the absorption of calcium.
Carob pods were the most widely used source of sugar for centuries before sugarcane and sugar beets became popular.
Carob pods now are being used as natural cocoa substitutes. The seeds yield a "gum" also known as "locust bean gum," which is used as a thickening agent, emulsifier, and stabilizer in beverages, candy, desserts, ice cream, salad dressings, cheeses, jelly, baked goods and other products.
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