Guest guest Posted October 20, 2004 Report Share Posted October 20, 2004 CAROB Carob (Certaonia siliqua) is sometimes known as 'St John's bread'. This is due to the belief that the locusts that John the Baptist ate while in the desert were from the carob tree. Carob is of the legume family and is grown in the Mediterranean area, where it is used as stock feed. The tree can grow to nine metres, is drought resistant and provides good shade. The large thick brown pods, which contain seeds have a 50 per cent sugar content and although they may be eaten fresh are mostly dried. The sweet pulp makes carob very popular as an alternative to chocolate and coffee, and it is often sold in health food stores as roasted ground beans in powered form. It is mainly used in sweets and desserts and has a particular affinity with honey. Carob contains no theobromine, caffeine or other stimulants. Gourmet Harvest Quote Link to comment Share on other sites More sharing options...
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