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The
carob tree is a slow growing, medium sized evergreen tree originating
in the eastern Mediterranean. It is a member of the Legume (Pea)
family and is the only member of the genus Ceratonia. It is a
xerophilous scleophphyllous species well suited to dry infertile
environments. The species is trioecious with male, female and
hermaphrodite inflorescences and is often multi stemmed growing up to
15 meters in height. The production of fruit begins around the age of
15 and continues for the life of the plant. The leaves are broad,
dark green and offering substantial shade.
The
dark-brown pods are not only edible, but also rich in sucrose (almost
40% plus other sugars) and protein (up to 8%).
Moreover,
the pod has vitamin A, B vitamins, and several important minerals.
They can be eaten directly by livestock, but we know carob mostly
because the pods are ground into a flour that is a cocoa substitute.
Although
this product has a slightly different taste than chocolate, it has
only one-third the calories (total 1595 calories per pound), is
virtually fat-free (chocolate is half fat), is rich in pectin, is
non-allergenic, has abundant protein, and has no oxalic acid, which
interferes with absorption of calcium.
Consequently,
carob flour is widely used in health foods for chocolate-like
flavoring. A very fine polysaccharide gum--mucilaginous,
odorless, tasteless, and colorless--can also be obtained from the pod
and is now used in many products.
There
are also several putative medicinal uses of the plant, and singers
formerly chewed the pod husks in the belief that this clears the
throat and voice.
Carob
Products
Carob
is a highly versatile and useful tree to humans as there are a wide
range of products derived from its fruits and timber. Primarily,
foods for both human and animal consumption are obtained from it's
Seeds are viable and suitaible for planting.
Buy 3 or more seeds orders and you will get double amount of one seeds order for free!
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