The Carob tree, also know as St. John's Bread, is a Broadleaf evergreen tree or large shrub that has been used for food and medicine by humans and animals in the Mediterranean countries for centuries. Records show that carob was intentionally introduced into the United States in 1854, and the first seedlings were apparently planted in California in 1873. Carob grows well anywhere that citrus is grown, and it prefers dry climates, sandy loams, medium loam and clay loam soils but can tolerate poorer soil conditions including rocky areas. Good drainage and full to semi-sun is also preferred if the species is to grow well. Zones 9+. Though traditionally planted in the ground, it is possible to grow carob trees in tubs or other large containers that provide room for root expansion.
Today, carob is widely used as a healthy chocolate substitute in baking products, cereals, snack bars, dairy products, beverages and as a binder in foods and cosmetics. Unlike chocolate products, carob contains no caffeine or other psychoactive substances and is non-toxic to dogs. Carob is very nutritious, containing antioxidants, protein, calcium and potassium. This fine powder can be used the same as you would use cocoa and you will need less sugar. Consequently, carob flour is widely used in health foods for chocolate-like flavoring.
Other: Algarroba, Algaroba Beans, Kharoub, Locust Pods, Sugar Pod