carob


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carob

(kăr`əb), leguminous evergreen tree (Ceratonia siliqua) of the family Leguminosae (pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family), native to Mediterranean regions but cultivated in other warm climates, including Florida and California. The large red pods have been used for food for animal and man since prehistoric times. The pods and their extracted content have numerous common names, e.g., locust bean gum and St.-John's-bread—the latter from the belief that they may have been the "locust" eaten by John the Baptist in the wilderness (Mark 1.6). Carob is used also for curing tobacco, in papermaking, and as a stabilizer in food products. It has been claimed that the seeds were the original of the carat, the measure of weight for precious jewels and metals. Carob is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.
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carob

carob

Use pliers to open seed pods to remove hard stone-like seeds, then grind up the pods into powder and mix in drinks as chocolate substitute, or simply chew the pods raw and spit out the seeds. Makes a great survival food. Tastes similar to chocolate, but with less fat and caffeine. Has mild binding properties so you don't go to the bathroom too much.

Carob

 

(Ceratonia siliqua), also St. John’s-bread or algarroba, a tree of the family Caesalpiniaceae. The carob reaches a height of 10 m and has a broad crown. The evergreen leaves are compact and pinnate, and the tiny flowers are gathered in racemes. The calyx is plain and deciduous; there is no corolla. The carob is cultivated in the Mediterranean region, and in some places it grows wild. In the USSR it is occasionally grown in the moist subtropics of Georgia and Azerbaijan. Carob pods, brown in color and indehiscent, are about 10–25 cm long, 2–4 cm wide, and 0.5–1 cm thick. In addition to seeds, they contain a sweet, juicy pulp with a sugar content of approximately 50 percent. The fruits are cultivated for use as food (candy or a coffee substitute) and as forage for cattle. The juice can be squeezed from the pods and used as a sweet syrup or as a raw material in the production of alcohol. The hard, flat, brown seeds served in ancient times as a measure of weight.

carob

an evergreen leguminous Mediterranean tree, Ceratonia siliqua, with compound leaves and edible pods
References in periodicals archive ?
The Carob Festival is organised every year with the aim of passing on this love of carobs to younger folk and awakening memories in the older generation, whilst also sharing this tradition and culture with travellers.
Energy dispersive X-ray (EDX) was also performed to determine the elemental composition of the raw carob seeds and the both treated samples.
In recent years, carob pulp which is a byproduct is becoming more popular for its organoleptic properties, aroma, color, and taste, and also for its dietary quality.
The methanol extract was prepared by soaking 200 g of each of the dry parsley seed powder and carob legumes powder in 1 liter of 90% methyl alcohol with shaking for 5 days and then kept in a refrigerator.
Figs are part of the Algarve's "three delights" along with almonds and carob. They each were important to the economy of this area in the past, imported by the Dutch, German, French, and English.
Just as the old man will never see the fruit of the carob tree he plants, our civilization and species will never see what fruit is born out of 2014J.
INGREDIENTS 250ml coconut oil, melted 1 teaspoon dried chilli flakes, or to taste 3 drops peppermint oil, or to taste 3 tablespoons cacao powder 3 tablespoons carob powder 1 tablespoon maca powder (optional) 2 tablespoons honey 1 teaspoon finely grated ginger 2 teaspoons cinnamon verum powder or ground cinnamon Pinch of sea salt METHOD 1.
Carob and cocoa powders are most often combined with varying amounts of sugar and fats to make carob chips or chocolate bars, so it is very important to look at the nutrition labels and ingredient list to know just how much fat, sugar, and carbohydrates have been added to your sweet treat.
Gluten-free rolls that contained 30% fresh shell eggs or equivalent egg products and 10% carob germ flour were evaluated against a control that contained no egg and no carob germ flour.
Before it graduated to healthy status, many people longing for the taste of chocolate but concerned about its calories, fat and caffeine content turned to carob. Carob, the edible pod of the carob tree, can be ground into a powder that resembles but does not really taste like cocoa powder.
Brian Igarta and Crystal DuBois present healthful cooking tips and demonstrations, including Carrot Nut Pat; Carob Mousse; Green Smoothie; and a Soothie Smoothie Remedy recipe.
I also make my own trail mix with almonds, cashews, raisins, pumpkin seeds, sunflower seeds, carob chips and coconut.