carob - definition and meaning carob Definitions from The American Heritage® Dictionary of the English Language, 4th Edition n. An eastern Mediterranean evergreen tree (Ceratonia siliqua) in the pea family, having pinnately compound leaves and large, dark, leathery pods. n. The pod of this plant, containing a sweet edible pulp and seeds that yield a gum used as a stabilizer in food products. Also called algarroba. n. An edible powder or flour made from the ground seeds and pods of this plant, often used as a substitute for chocolate. from Wiktionary, Creative Commons Attribution/Share-Alike License n. An evergreen shrub or tree, Ceratonia siliqua, native to the Mediterranean region. n. The fruit of that tree. n. A sweet chocolate-like confection made with the pulp of the fruit. from the GNU version of the Collaborative International Dictionary of English n. An evergreen leguminous tree (Ceratania Siliqua) found in the countries bordering the Mediterranean; the St. John's bread; -- called also carob tree. n.

One of the long, sweet, succulent, pods of the carob tree, which are used as food for animals and sometimes eaten by man; -- called also St. John's bread, carob bean, and algaroba bean. from The Century Dictionary and Cyclopedia n. The common English name of the plant Ceratonia Siliqua. from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved. n. long pod containing small beans and sweetish edible pulp; used as animal feed and source of a chocolate substitute n. powder from the ground seeds and pods of the carob tree; used as a chocolate substitute n. evergreen Mediterranean tree with edible pods; the biblical carob Etymologies from The American Heritage® Dictionary of the English Language, 4th Edition Middle English carabe, from Old French carobe, from Medieval Latin carrūbium, from Arabic ḫarrūba, carob pod; see algarroba. from Wiktionary, Creative Commons Attribution/Share-Alike License From French carobe, ultimately from Arabic الخروب (kharrub, "locust bean pod"), from Assyrian kharubu.

Examples Eden Foods - Carob Notes Carob Notes Pin It EDENSOY Carob is made with genuine carob from the seedpods of Ceratonia siliqua, a shrub like evergreen belonging to the legume (Fabaceae) or pea family. Known as the carob tree, it is native to the Mediterranean areas of southeastern Europe, northern Africa, and western Asia. Since prehistoric times the towering carob tree, which can reach 50 feet, has thrived in this climatic area where winters are cool and mild, and summers are hot and arid. It is tolerant of adverse soil conditions and drought, requires no fertilization, and its growing environment is naturally resistant to pests, fungus, and other diseases. Like other members of the legume family, the carob tree takes in nitrogen and other nutrients from the soil through its deep roots and cycles it into its foliage and pods. Carob pods are the source of carob powder, flour, chips, syrups, and extract, all popular as natural cocoa substitutes since the 1960s.

The seeds yield carob bean 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. Carob powder and syrup are valued for having a chocolate like flavor. Yet unlike chocolate, carob is free of caffeine, theobromine, and oxalic acid, and is seen as a healthy alternative for those who are sensitive to or wish to avoid chocolate. In some countries carob is used as a caffeine free coffee substitute. In fact even pets can enjoy stimulant free carob, and it is often used to make natural dog treats. Containing 40 to 50 percent natural sugar by dry weight, carob pods were the most widely used source of sugar for centuries before sugarcane and sugar beets became popular. During the Spanish Civil War and World Wars I and II, thousands of people credit their survival to the nutritious carob pod. Carob has been used for over 5000 years. Its name comes from the Arabic Kharrub or Kharoub, meaning pod or bean pod.

It is believed that the fruit of the carob tree was used to feed Mohammed's armies. 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 Bible, sustained St. 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 Charuv and the dried fruity pods are eaten on the Jewish Holiday, Tu Bishvat. The Romans called carob pods the Egyptian fig or date, and enjoyed the naturally sweet fruit when green and juicy. Ancient Egyptians used carob to make the resinous adhesive used in mummification, and both the pods and seeds have been found in Egyptian tombs. Today carob is still eaten in Egypt as a sweetmeat and to make sweet beverages, but the majority of the pods are used in animal feed. The term "carat" is derived from the ancient practice of using a carob seed as a measurement of weight equal to one diamond or gemstone.

This system of measurement was used from 500 B.C. up until the twentieth century. It is said that the seeds, being fairly uniform in size, weigh about 3 1/3 grains or 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. Researchers have proven that there may have been a few shady diamond merchants until the measuring system was standardized and fixed at 0.2 grams equaling one carat. Researchers in Switzerland discovered that carob seeds are not all the same weight, but that the people in the experiment "were able to identify the heaviest seed of a pair even when the difference in weight was very small, 1/100 of a gram." They concluded that merchants simply chose the seed they wanted to use as a standard measurement. The carob tree begins producing about five pounds of pods six to eight 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. When mature the pods turn a glossy dark brown and become very hard. Carob trees are a 'cauliflory' species, meaning that the flowers and clusters of bean pods arise directly from old growth twigs, branches and the trunk of the female trees. The curved, leathery pods vary in length from 4 to 12 inches, each containing 4 to 15 reddish brown carob seeds (a.k.a. locust beans). Carob pods must be harvested before the winter rainy season. Canvas sheets are spread on the ground around the trees to collect the fallen pods. Although mechanical harvesting has been utilized recently, the most common method of harvesting is by long hooked poles, which are used to grab and shake the branches. Pods that are hard to remove by shaking are simply knocked off the tree with the pole. The pods are sun dried for one to two days reducing moisture content to eight percent or less.

After sun drying, the pods undergo a grinding process referred to as 'kibbling.' The pods are slowly hammer milled to separate the seed from the pulp or kibble. Continuous gentle drying, grinding and roasting of the pods, produces various grades of carob powder or flour. To produce carob syrup or extract, the coarsely ground pods are boiled in water, concentrating their natural sugars and flavor into a dark brown, molasses-like consistency. Enjoy EDENSOY Carob and its unique delicious chocolate-like flavor just as you would any chocolate beverage. It is delicious both warm and chilled, and excellent as an ingredient in making desserts and baked goods. ©2017 Eden Foods, Inc. What Is Carob Powder? | eHow What Is Carob Powder? bokeh105/iStock/Getty Images Carob grows in pods on Ceratonia siliqua , a tree native to countries along the Eastern Mediterranean. Although used as a substitute for chocolate, carob comes from a completely different species of plant -- the pea family, in fact. Each carob pod contains a sweet pulp that can be dried, roasted and ground into a flour-like substance, known as carob powder.

A Substitute for Cocoa Carob powder can substitute for cocoa in cake, cookie, candy and drink recipes. Use about 1 1/2 to 2 parts carob in place of 1 part cocoa, by weight. So, if a recipe calls for 2 ounces of cocoa, include 3 to 4 ounces of carob. Three tablespoons of carob powder and 1 or 2 tablespoons of milk will substitute for a square of baking chocolate in recipes. Distinctive Characteristics Carob does not have caffeine. It's naturally sweet and less bitter tasting than cocoa. Carob also contains pectin, a soluble fiber. Carob is suitable for people who have an intolerance or allergy to chocolate. It doesn't duplicate the flavor of chocolate directly, but rather suggests it. Cooking with Carob Mix carob powder into warm milk with spices such as ginger and cardamom for a comforting, cold-weather drink. Add a small amount of carob to a bread recipe to deepen the color of the dough; the effect on the flavor will be minimal.

Flavor ice cream by mixing a few teaspoons of the powder into vanilla ice cream; infuse nut butter with a chocolate-y sweetness by stirring carob powder in; add 1/4 cup carob powder to pancake batter, in lieu of 1/4 cup of the flour. Caring for Carob Baked goods made with carob powder are more vulnerable to burning, so reduce the oven's heat by 25 degrees. Carob flour should be stored in a cool, dry place -- preferably in an airtight container. Lumps may naturally form in stored carob; simply sift it before using. Carob - Ceratonia siliqua - Details - Encyclopedia of Life Not to be confused with African locust bean . Ceratonia siliqua, commonly known as the carob tree, St John's-bread, [1] or locust bean [2] (not to be confused with the African locust bean ) is a species of flowering evergreen shrub or tree in the pea family, Fabaceae . It is widely cultivated for its edible pods, and as an ornamental tree in gardens. The ripe, dried pod is often ground to carob powder which is used as a substitute for cocoa powder .

It is native to the Mediterranean region including Southern Europe , Northern Africa , the larger Mediterranean islands ; to the Levant and Middle-East of Western Asia into Iran ; and to the Canary Islands and Macaronesia . [3] [4] The word carat, a unit of mass for gemstones and a unit of purity for gold alloys, was possibly derived from the Greek word kerátion literally meaning a small horn, and refers to the carob seed as a unit of weight. Contents Morphology[ edit ] The Ceratonia siliqua tree grows up to 15 metres (49 ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant to roughly 20 degrees F. Most carob trees are dioecious , some are hermaphrodite. The male trees don't produce fruit. [5] The trees blossom in autumn.

The flowers are small and numerous, spirally arranged along the inflorescence axis in catkin -like racemes borne on spurs from old wood and even on the trunk ( cauliflory ); they are pollinated by both wind and insects. The fruit is a legume (also known less accurately as a pod), that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed. The seeds of Ceratonia siliqua contain leucodelphinidin , a colourless chemical compound. [6] Ceratonia siliqua in native habitat (Sardinia, Italy). Ceratonia siliqua, close-up of leaves. Ceratonia siliqua, abaxial and adaxial surfaces of leaflet. Ceratonia siliqua, close-up of female flower. Ceratonia siliqua, male flowers, which emanate a strong cadaverine odor (Cyprus, October 2013).

Ceratonia siliqua, green fruit pods, 15 cm (6 inches) long, on tree. Ceratonia siliqua, ripe fruit pods on tree. Ceratonia siliqua, green and ripe pods. Ceratonia siliqua, seeds and dry pods. Ceratonia siliqua at the Shivta archaeological site, southern Israel. Habitat and ecology[ edit ] Natural low branching form of tree in native habitat at WWF Oasis of Monte Arcosu , Sardinia , Italy. The carob genus, Ceratonia, belongs to the Fabaceae (legume) family, and is believed to be an archaic remnant of a part of this family now generally considered extinct. It grows well in warm temperate and subtropical areas, and tolerates hot and humid coastal areas. As a xerophytic (drought-resistant) species, carob is well adapted to the ecological conditions of the Mediterranean region with 250 to 500 mm of rainfall per year. [7] Carob trees can survive long drought periods but to grow fruit they need 500 to 550 mm rainfall per year.

[7] Trees prefer well-drained, sandy loams and are intolerant of waterlogging , but the deep root systems can adapt to a wide variety of soil conditions and are fairly salt-tolerant (up to 3% NaCl in soil). [7] After irrigation with saline water in summer Carob trees could possibly also recover during rainfalls in winter. [8] In some experiments young carob trees could uphold basical physiological functions at 40 mmol NaCl/L. [8] Not all legume species can develop a symbiosis with Rhizobia to use atmospheric nitrogen. For Carob it remains unclear if it has this ability: Some findings suggest that it is not able to form nodules with Rhizobia [7] while in another study trees have been identified more recently with nodules containing bacteria believed to be from the Rhizobium genus . [9] However measuring the 15N-signal in plant tissue did not support that carob trees in the field can use atmospheric nitrogen. [10] Although used extensively for agriculture, carob can still be found growing wild in eastern Mediterranean regions, and has become naturalized in the west.

[7] The carob tree is typical in the southern Portuguese region of the Algarve , where it has the name alfarrobeira (for the tree), and alfarroba (for the fruit), as well as in southern Spain ( Spanish : algarrobo, algarroba), Catalonia and Valencia ( Catalan : garrofer, garrofa), Malta ( Maltese : Ħarruba), on the Italian islands of Sicily and Sardinia ( Italian : carrubo, carruba), Croatian islands near Split, and in Southern Greece , Cyprus as well as many Greek islands such as Crete and Samos . The common Greek name is ( Greek : χαρουπιά, charoupia), or ( Greek : ξυλοκερατιά, ksilokeratia), meaning "wooden horn". In Turkey, it is known as "keçiboynuzu", meaning "goat's horn". In Israel it's called "Haroov" (חרוב),known as "life saving tree - kav kharoovin".

[7] [11] The various trees known as algarrobo in Latin America ( Albizia saman in Cuba and four species of Prosopis in Argentina and Paraguay ) belong to a different subfamily, Mimosoideae . Etymology, history and cultural significance[ edit ] The word carob comes from Middle French carobe. It may have come from the Ancient Greek where the word seeds were used as units of weight (karat) or is alleged to be taken into Europe from Arabic خَرُّوبٌ (kharrūb, “locust bean pod”), which derives from Akkadian language kharubu.

[12] Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek kerátiοn (κεράτιον), "fruit of the carob" (from keras [κέρας] "horn"), and Latin siliqua "pod, carob." The term " carat ", the unit by which precious metal and stone weight is measured, is also derived from the Greek word kerátiοn (κεράτιον), alluding to an ancient practice of weighing gold and gemstones against the seeds of the carob tree by people in the Middle East. The system was eventually standardized, and one carat was fixed at 0.2 grams. In late Roman times, the pure gold coin known as the solidus weighed 24 carat seeds (about 4.5 grams). As a result, the carat also became a measure of purity for gold. Thus 24-carat gold means 100% pure, 12-carat gold means the alloy contains 50% gold, etc.

[13] Subsistence on carob pods is mentioned in the Talmud : Berakhot reports that Rabbi Haninah subsisted on carob pods. [14] It is probably also mentioned in the New Testament , in which Matthew 3:4 reports that John the Baptist subsisted on "locusts and wild honey"; the Greek word translated " locusts " may refer to carob pods, rather than to grasshoppers . [14] Again, in Luke 15:16, in the Parable of the Prodigal Son , when the Prodigal Son is in the field in spiritual and social poverty, he desires to eat the pods that he is feeding to the swine because he is suffering from starvation. The use of the carob during a famine is likely a result of the carob tree's resilience to the harsh climate and drought. During a famine, the swine were given carob pods so that they would not be a burden on the farmer's limited resources. Use of the carob plant dates back to Mesopotamian culture (modern day Iraq). The carob pods were used to create juices, sweets, and were highly prized due to their many uses.

The carob tree is mentioned frequently in texts dating back thousands of years, outlining its growth and cultivation in the Middle East and North Africa. The carob tree is mentioned with reverence in " The Epic of Gilgamesh ", one of the earliest works of literature in existence. The Jewish Talmud features a parable of altruism, commonly known as "Honi and the Carob Tree", which mentions that a carob tree takes 70 years to bear fruit; meaning that the planter will not benefit from his work, but works in the interest of future generations. In reality, the fruiting age of carob trees varies (see under Cultivation). During the Second World War , the people of Malta commonly aet dried carob pods and prickly pears as a supplement to rationed food. Uses[ edit ] The carob pod consists of two main parts which have very different composition and are seprarately used to produce different goods: The pulp accounts for 90% and the seeds for 10% of the pod weight.

[7] [15] Composition and use of the pulp[ edit ] The pulp contains about 48 - 56% of sugars and 18% of cellulose and hemicellulose. [7] There are some differences in sugar contents between wild and cultivated types: Sucrose = 531g ± 93 g/kg dry weight for cultivated varieties and 437 ± 77 g/kg in wild type varieties. Fructose and glucose levels do not differ between cultivated and wild type carob. [16] Carob pulp is sold as flour or chunks. [15] It can be also consumed directly from the dried (and sometimes roasted) pod. Carob is mildly sweet and is used in powdered, chip, or syrup form as an ingredient in cakes and cookies . From the pulp substitutes for cocoa can be produced. [15] Chocolate contains theobromine, which is poisonous to some mammals, but carob does not, and is used to make chocolate-flavored treats for dogs.

[17] Composition and use of the seeds[ edit ] The production of Locust Bean Gum (LGB) a thickening agent used in food industry is the economically most important use of the carob seeds (and of the carob as a whole) today. It is produced from the endosperm which accounts for 42 - 46% of the seed and is rich in galactomannans (88% of endosperm dry mass). For 1 kg LBG 3 kg of kernels are needed which come from approximately 30 kg carob tree fruit. Galactomannans are hydrophile and swell in water. LGB is used as a thickening agent , stabilizer, gelling agent or as a substitute for gluten in low-calorie-products. If galactomannans are mixed with other gelling substances like carrageenan they can be used to thicken food. This is used extensively in canned food for animals to get the jellied texture. [15] The embryo (20-25% of the seeds weight) is rich in proteins (50%) and its flour can be used in human and animal nutrition.

[7] [15] The testa (30-33% of the seeds weight) is the seed coat and consists of cellulose, lignin and tannin. [15] Animal feeding[ edit ] Traditionally the pulp for animal feeding was the most important use of carob fruits. [15] In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys. Carob pod meal is used as an energy-rich and palatable feed for livestock, particularly for ruminants, though its high tannin content may limit its use. [18] Traditional uses[ edit ] Beside the traditional use as livestock feeding there are various traditions in different countries for using the carob pods: Bottle of Maltese carob liqueur, north coast of Gozo Island in background (Malta, April 2009). Carob was eaten in Ancient Egypt . Carob juice drinks are traditionally drunk during the Islamic month of Ramadan . It was also a common sweetener and was used in the hieroglyph for "sweet" ( nedjem )– . Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat .

Also it is believed to be an aphrodisiac . In Cyprus , carob syrup is known as Cyprus's black gold, and is widely exported. In Malta , a syrup (ġulepp tal-ħarrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat. A traditional sweet, eaten during Lent and Good Friday , is also made from carob pods in Malta. However, carob pods were mainly used as animal fodder in the Maltese Islands, apart from times of famine or war when they formed part of the diet of many Maltese. In the Iberian Peninsula , carob pods were used mainly as animal fodder , especially to feed donkeys . Carob syrup is also used in Crete, Greece as a natural sweetener and considered a natural source of calcium. It contains three times more calcium than milk. It is also rich in iron, phosphorus and natural fibers (Due to its strong taste, it can be found mixed with orange or chocolate). [19] Crushed pods may be used to make a beverage; compote , liqueur , and syrup are made from carob in Turkey , Malta , Portugal , Spain and Sicily .

Several studies suggest that carob may aid in treating diarrhea in infants. [20] In Libya , carob syrup (there called rub ) is used as a complement to Asida . The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree. Ornamental use of the carob tree[ edit ] Ceratonia siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for planting in Mediterranean climate and other temperate regions around the world, as its popularity in California and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when 'limbed up' as it matures, otherwise it is used as a dense and large screening hedge . When not grown for legume harvests the plant is very drought tolerant and part of ' xeriscape ' landscape design for gardens , parks, and public municipal and commercial landscapes. [3] Cultivation[ edit ] Map of cultivated carobs' crop volumes in the Mediterranean countries.

According to FAO, the top 5 carob producing countries are (in metric tonnes, 2012): Source: UN Food & Agriculture Organisation (FAO) [21] Morocco 20,500 Cultivation and Orchard-Management[ edit ] The vegetative propagation of Carob is restricted due to its low adventitious rooting potential, which could be improved by using better grafting-techniques such as air-laying. [22] Therefore seeds are still widely used as the propagation medium. The sowing occurs in pot nurseries in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost. Carob trees enter slowly into production phase. Where in areas with good growing conditions the cropping starts 3–4 years after budding, the nonbearing period can take up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20–25 years where the yield stabilizes. [7] The orchards are traditionally planted in low densities of about 25-45 trees/hectare.

Hermaphrodite plants or male trees, which produce no or fewer pods respectively, are usually planted in lower densities in the orchards as pollenizer . Intercropping with other tree species is widely spread. There is not much cultivation management required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been showed to have positive impacts on yielding-performance. [7] Although it is native to moderately dry climates, two or three summers irrigation will greatly aid the development, hasten the fruiting, and increase the yield of a carob tree." [23] Harvest and post-harvest treatment[ edit ] The most labour intensive part of carob cultivation is harvesting which is often done by knocking the fruit down with a long stick and gathering them together with the help of laid out nets. This is a difficult task because at the same time the trees are flowering and care has to be taken not to damage the flowers. Research to get the fruit to ripen more uniformely or also for cultivars which can be mechanically harvested (by shaking) is recommended in the literature.

[7] After harvest carob pods have a moisture content of 10-20% and should be dried down to a moisture content of 8% so the pods don't rot. Further processing is done to separate kernels (seeds) from the pulp. This process is called kibbling and results in pieces of carob pods (kibbles). Processing of the pulp includes grinding for animal feed production or roasting and milling for human food industry. The seeds have to be peeled which happens with acid or through roasting. Then the endosperm and the embryo are separated for the different uses. [7] Pests and Diseases[ edit ] There are only few pests known to cause severe damage in carob orchards therefore it has traditionally not been treated with pesticides . Some generalist pests like the larva of the leopard moth ( Zeuzera pyrina L. ), small rodents like rats ( Rattus spp.) and gophers ( Pitymys spp.) can cause damage occasionally in some regions. Only some cultivars are severely susceptible to mildew disease ( Oidium ceratoniae C.).

One pest directly associated with carobs is the larva of the carob moth ( Myelois ceratoniae Z.) which can cause extensive post-harvest-damage. [7] Cultivars and Breeding-aims[ edit ] Most of the approximately 50 known cultivars [7] are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation. [7] No conventional breeding by controlled crossing has been reported but there has been done selection from orchards or wild populations. Domesticated carobs (var. edulis) can be distinguished from their wild relatives (var. silvestris) by some fruit-yielding traits like building of greater beans, more pulp and higher sugar contents. Also there was an genetic adoption of some varieties to the climatic requirements of their growing-regions. [7] Though there was a partially successful breaking of the dioecy , the yield of hermaphroditic trees still can't compete with that of female plants as their pod-bearing properties are worse.

[24] Future breeding would be focused on processing-quality-aspects as well as on properties for better mechanization of harvest or better yielding hermaphroditic plants. The use of modern breeding techniques is restricted due to low polymorphism for molecular markers . [7] carob - definition, etymology and usage, examples and related words carob Definitions WordNet 3.6 n carob powder from the ground seeds and pods of the carob tree; used as a chocolate substitute n carob evergreen Mediterranean tree with edible pods; the biblical carob n carob long pod containing small beans and sweetish edible pulp; used as animal feed and source of a chocolate substitute *** Webster's Revised Unabridged Dictionary Interesting fact: Carob trees do not produce fruit until they are seventy years old. Carob (Bot) An evergreen leguminous tree (Ceratania Siliqua) found in the countries bordering the Mediterranean; the St. John's bread; -- called also carob tree. Carob One of the long, sweet, succulent, pods of the carob tree, which are used as food for animals and sometimes eaten by man; -- called also St.

John's bread carob bean, and algaroba bean. *** Century Dictionary and Cyclopedia Interesting fact: The weight of a carat (200 milligrams), standard unit of measurement for gemstones, is based on the weight of the carob seed. n carob The common English name of the plant Ceratonia Siliqua. See Ceratonia. *** Chambers's Twentieth Century Dictionary n Carob kar′ob the algaroba or locust-tree, a tree of the order Leguminosæ, native to the Mediterranean countries. *** Etymology Webster's Revised Unabridged Dictionary Cf. F. caroube, fruit of the carob tree, Sp. garrobo, al-garrobo, carob tree, fr. Ar. kharrūb, Per. Kharnūb,. Cf. Clgaroba Chambers's Twentieth Century Dictionary Through Fr. from Ar. kharrūbah. Usage A boy of six introduced a carob-nut kernel into each ear. "Anomalies and Curiosities of Medicine" by George M.

Gould Silks, minerals, baulks of timber, ingots of lead, carobs, rape-seed, liquorice, sugar cane, great piles of dutch cheeses. "Tartarin de Tarascon" by Alphonse Daudet It is an African species and loves the heat that ripens the carob and the date. "The Wonders of Instinct" by J. H. Fabre The path led through a grove of carob trees, from which the beans, known in Germany as St. John's bread, are produced. "The Lands of the Saracen" by Bayard Taylor No more longing for the pods of the carob-tree. "New Tabernacle Sermons" by Thomas De Witt Talmage Choni, the Maagol, once saw in his travels an old man planting a carob-tree, and he asked him when he thought the tree would bear fruit. "Hebraic Literature; Translations from the Talmud, Midrashim and Kabbala" by Various About 40,000 quintals of these carobs are annually exported from Crete. "The Commercial Products of the Vegetable Kingdom" by P. L.

Simmonds The Spanish name is Algoraba, or Carob-tree. "The Wonder Island Boys: Exploring the Island" by Roger Thompson Finlay His work was to stay in the fields and feed them with husks, the hard pods of the carob tree. "Child's Story of the Bible" by Mary A. Lathbury Carobs, or locust beans, figure up to about $300,000. "Asiatic Breezes" by Oliver Optic One day, nearing the end of the journey, he saw a man planting a carob tree at the foot of a hill. "Jewish Fairy Tales and Legends" by Gertrude Landa The Carob was cultivated in England before Shakespeare's time. "The plant-lore and garden-craft of Shakespeare" by Henry Nicholson Ellacombe Many thousands of carob plants are annually raised in the Government gardens and issued at a trifling charge. "Notes on Agriculture in Cyprus and Its Products" by William Bevan Nuts and olives, almonds and carobs abounded. "Glories of Spain" by Charles W. Wood One occasionally sees in Malta a peculiar tree called the carob, with thick, dark green foliage.

"The Story of Malta" by Maturin M. Ballou The vine, myrtle, olive, palm, banana, carob, &c., grow abundantly in the valley of the Guadalquivir. "The New Gresham Encyclopedia. Vol. 1 Part 2" by Various The carob and the lotus are also found. "The World and Its People: Book VII" by Anna B. Badlam Very dark under the great carob tree as we go down the steps. "Sea and Sardinia" by D. H. Lawrence The products of the soil include grain, fruit, including carob, olive, mulberry, cotton, vegetables and oil seeds. "Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 8" by Various The carob tree is very common in the lowlands of Syria. "The Syrian Christ" by Abraham Mitrie Rihbany *** A shady carob grows in my garden – green, remote from the city’s crowds – whose foliage whispers secrets of God. Good my brother, let’s take refuge. "On A Summer’s Day" by Hayyim Nahman Bialik In news: What does carob mean?

a sweet chocolate-like confection made with the pulp of the fruit. Origin: From French carobe, ultimately from Arabic الخروب, from Assyrian kharubu. Webster Dictionary(0.00 / 0 votes)Rate this definition: Carob(noun) an evergreen leguminous tree (Ceratania Siliqua) found in the countries bordering the Mediterranean; the St. John's bread; -- called also carob tree Carob(noun) one of the long, sweet, succulent, pods of the carob tree, which are used as food for animals and sometimes eaten by man; -- called also St. John's bread, carob bean, and algaroba bean Origin: [Cf. F. caroube fruit of the carob tree, Sp. garrobo, al-garrobo, carob tree, fr. Ar. kharrb, Per. Kharnb. Cf. Clgaroba.] Chambers 20th Century Dictionary(0.00 / 0 votes)Rate this definition: Carob kar′ob, n. the algaroba or locust-tree, a tree of the order Leguminosæ, native to the Mediterranean countries.

[Through Fr. from Ar. kharrūbah.] The numerical value of carob in Chaldean Numerology is: 6 Pythagorean Numerology Carob Exporter Supplier from Morocco Organic carob exporter Carob exporter or locust bean gum or carubin or algaroba [1] is poorly soluble but viscous dietary fiber extracted from the seeds of the carob tree (Ceratonia siligua, which belongs to legume family) grown in Mediterranean. It is an indigestible carbohydrate, a polysaccharide made of galactose and mannose Carob comes from the carob tree (Ceratonia siliqua) and is a small shrub part of the pea family. The tree produces edible pods, which are actually legumes. When the pods are ripe (which is usually after about 1 year) they can be dried (and sometimes roasted) and ground into carob powder. Unlike cacao, where the beans are extracted from inside the pod, carob is from the dried pod and not from the nuts or seeds. Export Carob is native to the Mediterranean and is a resilient drought resistant tree which tolerates hot and humid coastal areas.

Hence why it grows well in warm temperate and subtropical weather like that in many parts of Europe, Egypt, Turkey and parts of America. The fruit is by nature an organic product, as the trees are usually grown in the wild with the minimum human interference in terms of cultivation practices.The carob tree begins producing about five pounds of pods six to eight 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 Carob exporter which is also referred to as the carob pod or carob bean, is the fruit of the evergreen carob tree. Each carob pod contains seeds that sit in the pod’s pulp. The pulp is rich in sugars and therefore is naturally sweet and tastes and looks like chocolate. It can be ground into fine powder or used in the form of an extract. The seeds also provide a source of gum.Carob pods must be harvested before the winter rainy season.

Canvas sheets are spread on the ground around the trees to collect the fallen pods. Although mechanical harvesting has been utilized recently, the most common method of harvesting is by long hooked poles, Carob exporter used as a chocolate substitute, as cocoa powder and as a natural sweetener. People who are allergic to chocolate can generally use this herb. It does not contain caffeine and theobromine like chocolate, and it is lower in fat. The powder lowers the glycemic index of foods when it is added, making it a good diet additive. Opera singers once used it to save their voices when performing on a strenuous schedule. The powder is also used in veterinary medicine to relieve diarrhea in livestock. Flour made from the herb is used cosmetically to make an herbal face-pack to tone and cleanse the skin. Carob wood is used to make walking sticks and in marquetry work. Carob exporter is caffeine free and although cacao only contains a small amount of caffeine, it is still a stimulant and in some cases can be allergenic.

It is said that the compound theobromine (which stimulates the central nervous system) found in cacao also acts as a stimulant and can be the reason for feeling 'hyper' after eating chocolate or cacao products. Carob is free from theobromine, thenylthylamine and tyramine (commonly found in chocolate) - these are known to trigger headaches and migraines . Carob does not contain o xalic acid, which is known to inhibit calcium absorption . Dogs should not eat cacao or chocolate - dogs are unable to metabolise theobromine, therefore carob is often used as a substitute . Our carob exporter comes from Italy and is certified organic to guarantee no chemical interference Carob, dried or roasted and having a slightly sweet taste, in powder or chip form, is used as an ingredient in icecreams, cakes and cookies. Carob is sometimes used as a substitute for chocolate. The seeds, also known as locust beans, are used as animal feed. They are also the source of locust bean gum, a thickening agent used in numerous processed foods. In some countries, carobs are consumed as a snack. Crushed pods are used to make a refreshing drink.

Compotes and liqueurs are also made from carob. Carob has proven effective in relieving diarrhea in infants. In some sections, a syrup extracted from carob export used as a complement to some dietary supplements. Carob is a natural food that has a slightly sweet taste resembling chocolate, but unlike chocolate it contains no stimulants and has been found to improve nutrition and digestion. Carob is a good source of fiber and protein, as well as the minerals magnesium, calcium, iron and potassium, and the minerals A, D and B. It contains the polyphenols catechin, gallic acid and quercetin - all powerful antioxidants. Carob exporter contains tannins that work as antioxidants, aiding the digestive tract. Carob tree is native to the Mediterranean lands of Northern Africa, Southern Europe, and the bigger Mediterranean islands; to the Western Asia into Iran; and to Macaronesia (groups of North Atlantic Ocean islands) and Canary Islands. Ceratonia siliqua | Wiki | 📖 Everipedia × Want to change something on this page or create your own? Register today, it's fast and free.

Ceratonia siliqua Everipedia Ceratonia siliqua, commonly known as the carob tree, St John's-bread, [2] or locust bean (not to be confused with the African locust bean ) is a species of flowering evergreen shrub or tree in the pea family, Fabaceae . It is widely cultivated for its edible pods, and as an ornamental tree in gardens. The ripe, dried pod is often ground to carob powder, which is used to replace cocoa powder . Carob bars, an alternative to chocolate bars, are often available in health-food stores. The carob tree is native to the Mediterranean region , including Southern Europe , Northern Africa , the larger Mediterranean islands , the Levant and Middle-East of Western Asia into Iran ; and the Canary Islands and Macaronesia . [3] [4] The word "carat", a unit of mass for gemstones and a unit of purity for gold alloys, was possibly derived from the Greek word kerátion literally meaning a small horn, and refers to the carob seed as a unit of weight. Carob tree Morphology The Ceratonia siliqua tree grows up to 15 m (49 ft) tall.

The crown is broad and semispherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 cm (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant to roughly 20 °F. Most carob trees are dioecious , some are hermaphrodite. The male trees do not produce fruit. The trees blossom in autumn. The flowers are small and numerous, spirally arranged along the inflorescence axis in catkin -like racemes borne on spurs from old wood and even on the trunk ( cauliflory ); they are pollinated by both wind and insects. The fruit is a legume (also known less accurately as a pod), that can be elongated, compressed, straight, or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The sweet ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the hard seed. The seeds contain leucodelphinidin , a colourless chemical compound.

[5] Habitat Although used extensively for agriculture, carob can still be found growing wild in eastern Mediterranean regions, and has become naturalized in the west. [6] The tree is typical in the southern Portuguese region of the Algarve , where it has the name alfarrobeira (for the tree), and alfarroba (for the fruit), as well as in southern Spain ( Spanish : algarrobo, algarroba), Catalonia and Valencia ( Catalan : garrofer, garrofa), Malta ( Maltese : Ħarruba), on the Italian islands of Sicily and Sardinia ( Italian : carrubo, carruba), Croatian islands near Split, and in Southern Greece , Cyprus , as well as on many Greek islands such as Crete and Samos . The common Greek name is ( Greek : χαρουπιά, charoupia), or ( Greek : ξυλοκερατιά, ksilokeratia), meaning "wooden horn". In Turkey, it is known as keçiboynuzu, meaning "goat's horn".

In Israel, it is called haroov (חרוב), known as "life saving tree" - kav kharoovin. [6] [7] The various trees known as algarrobo in Latin America ( Albizia saman in Cuba and four species of Prosopis in Argentina and Paraguay ) belong to a different subfamily, Mimosoideae . Ecology The carob genus, Ceratonia, belongs to the Fabaceae (legume) family, and is believed to be an archaic remnant of a part of this family now generally considered extinct. It grows well in warm temperate and subtropical areas, and tolerates hot and humid coastal areas. As a xerophyte (drought-resistant) species, carob is well adapted to the ecological conditions of the Mediterranean region with 250 to 500 mm of rainfall per year. [6] Carob trees can survive long drought periods, but to grow fruit, they need 500 to 550 mm rainfall per year.

[6] Trees prefer well-drained, sandy loams and are intolerant of waterlogging , but the deep root systems can adapt to a wide variety of soil conditions and are fairly salt-tolerant (up to 3% NaCl in soil). [6] After irrigation with saline water in summer, carob trees could possibly also recover during rainfalls in winter. [8] In some experiments young carob trees could uphold basical physiological functions at 40 mmol NaCl/l. [8] Not all legume species can develop a symbiosis with rhizobia to use atmospheric nitrogen. For carob, it remains unclear if it has this ability: Some findings suggest that it is not able to form nodules with rhizobia, [6] while in another study trees have been identified more recently with nodules containing bacteria believed to be from the Rhizobium genus . [2] However, measuring the 15N-signal in plant tissue did not support that carob trees in the field can use atmospheric nitrogen. Uses Food Carob consumed by humans is the dried (and sometimes roasted) pod.

The pod consists of two main parts: the pulp accounts for 90% and the seeds for 10% of the pod weight. [6] Carob is mildly sweet and is used in powdered, chip, or syrup form as an ingredient in cakes and cookies, and as a substitute for chocolate . Carob bars are widely available in health food stores. A traditional sweet, eaten during Lent and Good Friday , is also made from carob pods in Malta. Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat . While chocolate contains levels of theobromine which are toxic to some mammals, carob contains absolutely no caffeine and no theobromine, so is used to make chocolate-flavored treats for dogs. [11] [2] Carob pod meal is used as an energy-rich feed for livestock, particularly for ruminants, though its high tannin content may limit its use. [12] Carob pods were mainly used as animal fodder in the Maltese Islands, apart from times of famine or war when they formed part of the diet of many Maltese. In the Iberian Peninsula , carob pods were used to feed donkeys.

The pulp is about 48–56% sugars and 18% cellulose and hemicellulose. [6] Some differences in sugar content are seen between wild and cultivated types: sucrose = about 531 g/kg dry weight in cultivated varieties and about 437 g/kg in wild varieties. Fructose and glucose levels do not differ between cultivated and wild carob. [2] Carob pulp is sold as flour or chunks. The production of locust bean gum (LBG), used in the food industry, is the economically most important use of carob seeds (and nowadays of the carob as a whole). It is produced from the endosperm, which accounts for 42–46% of the seed and is rich in galactomannans (88% of endosperm dry mass). For 1 kg LBG, 3 kg of kernels are needed which come from around 30 kg carob tree fruit. Galactomannans are hydrophilic and swell in water. LBG is used as a thickening agent , stabilizer, gelling agent, or as a substitute for gluten in low-calorie products.

If galactomannans are mixed with other gelling substances such as carrageenan, they can be used to thicken food. This is used extensively in canned food for animals to get the jellied texture. The embryo (20-25% of the seed's weight) is rich in proteins (50%) and its flour can be used in human and animal nutrition. [6] The testa (30–33% of the seed's weight) is the seed coat and consists of cellulose, lignin, and tannin. Syrup, drinks In Cyprus , carob syrup is known as Cyprus's black gold, and is widely exported. In Malta , a syrup (ġulepp tal-ħarrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat. Carob syrup is also used in Crete as a natural sweetener, and is considered a natural source of calcium. It contains three times more calcium than milk. It is also rich in iron, phosphorus, and natural fibers (Due to its strong taste, it can be found mixed with orange or chocolate). [2] Carob juice drinks are traditionally drunk during the Islamic month of Ramadan .

Crushed pods may be used to make a beverage; compote , liqueur , and syrup are made from carob in Turkey, Malta, Portugal, Spain, and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants. [2] In Libya , carob syrup (there called rub ) is used as a complement to asida . The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree. Ornamental C. siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for planting in Mediterranean climate and other temperate regions around the world, as its popularity in California and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when 'limbed up' as it matures, otherwise it is used as a dense and large screening hedge . If one does not care about the size of the legume harvests, the plant is very drought tolerant, and it is used in xeriscape landscape design for gardens , parks, and public municipal and commercial landscapes.

[3] Cultivation According to FAO, the top carob-producing countries are (in metric tonnes, 2012): Source: UN Food & Agriculture Organisation (FAO) [2] (F) = FAO estimate Cultivation and orchard management The vegetative propagation of carob is restricted due to its low adventitious rooting potential, which could be improved by using better grafting techniques, such as air layering. Therefore, seeds are still widely used as the propagation medium. The sowing occurs in pot nurseries in early spring and the cooling- and drying-sensitive seedlings are then transplanted to the field in the next year after the last frost. Carob trees enter slowly into production phase. Where in areas with good growing conditions, the cropping starts 3–4 years after budding, the nonbearing period can take up to 8 years in regions with marginal soils. Full bearing of the trees occurs mostly at a tree-age of 20–25 years where the yield stabilizes. [6] The orchards are traditionally planted in low densities around 25–45 trees/hectare.

Hermaphrodite plants or male trees, which produce no or fewer pods, respectively, are usually planted in lower densities in the orchards as pollenizers . Intercropping with other tree species is widely spread. Not much cultivation management is required. Only light pruning and occasional tilling to reduce weeds is necessary. Nitrogen-fertilizing of the plants has been shown to have positive impacts on yield performance. [6] Although it is native to moderately dry climates, two or three summers irrigation greatly aid the development, hasten the fruiting, and increase the yield of a carob tree. [19] Harvest and postharvest treatment The most labour-intensive part of carob cultivation is harvesting, which is often done by knocking the fruit down with a long stick and gathering them together with the help of laid-out nets. This is a delicate task because the trees are flowering at the same time and care has to be taken not to damage the flowers and the next year's crop. The literature recommends research to get the fruit to ripen more uniformely or also for cultivars which can be mechanically harvested (by shaking).

[6] After harvest, carob pods have a moisture content of 10–20% and should be dried down to a moisture content of 8% so the pods do not rot. Further processing separates the kernels (seeds) from the pulp. This process is called kibbling and results in seeds and pieces of carob pods (kibbles). Processing of the pulp includes grinding for animal feed production or roasting and milling for human food industry. The seeds have to be peeled which happens with acid or through roasting. Then the endosperm and the embryo are separated for the different uses. [6] Pests and diseases Only a few pests are known to cause severe damage in carob orchards, so they have traditionally not been treated with pesticides . Some generalist pests such as the larvae of the leopard moth ( Zeuzera pyrina L.), small rodents such as rats ( Rattus spp.) and gophers ( Pitymys spp.) can cause damage occasionally in some regions. Only some cultivars are severely susceptible to mildew disease (Oidium ceratoniae C.).

One pest directly associated with carob is the larva of the carob moth ( Myelois ceratoniae Z.), which can cause extensive postharvest damage. [6] Cultivars and breeding aims Most of the roughly 50 known cultivars [6] are of unknown origin and only regionally distributed. The cultivars show high genetic and therefore morphological and agronomical variation. [6] No conventional breeding by controlled crossing has been reported, but selection from orchards or wild populations has been done. Domesticated carobs (C. s. var. edulis) can be distinguished from their wild relatives (C. s. var. silvestris) by some fruit-yielding traits such as building of greater beans, more pulp, and higher sugar contents. Also, genetic adoption of some varieties to the climatic requirements of their growing regions has occurred. [6] Though a partially successful breaking of the dioecy happened, the yield of hermaphroditic trees still cannot compete with that of female plants, as their pod-bearing properties are worse. Future breeding would be focused on processing-quality aspects, as well as on properties for better mechanization of harvest or better-yielding hermaphroditic plants.

The use of modern breeding techniques is restricted due to low polymorphism for molecular markers . [6] Etymology and history The word carob comes from Middle French carobe (modern French caroube). It may have come from the Ancient Greek, where the seeds were used as units of weight (karat) or is alleged to be taken into Europe from Arabic خَرُّوبٌ (kharrūb, "locust bean pod"), which derives from Akkadian language kharubu. [20] Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek kerátiοn (κεράτιον), "fruit of the carob" (from keras [κέρας] "horn"), and Latin siliqua "pod, carob." The term " carat ", the unit by which precious metal and stone weight is measured, is also derived from the Greek word kerátiοn (κεράτιον), alluding to an ancient practice of weighing gold and gemstones against the seeds of the carob tree by people in the Middle East.

The system was eventually standardized, and one carat was fixed at 0.2 grams. Carob was eaten in Ancient Egypt . It was also a common sweetener and was used in the hieroglyph for "sweet" ( nedjem ): In late Roman times, the pure gold coin known as the solidus weighed 24 carat seeds (about 4.5 grams). As a result, the carat also became a measure of purity for gold. Thus 24-carat gold means 100% pure, 12-carat gold means the alloy contains 50% gold, etc. [21] Subsistence on carob pods is mentioned in the Talmud : Berakhot reports that Rabbi Haninah subsisted on carob pods. [22] It is probably also mentioned in the New Testament , in which reports that John the Baptist subsisted on "locusts and wild honey"; the Greek word translated " locusts " may refer to carob pods, rather than to grasshoppers .

[22] Again, in Luke 15:16, in the Parable of the Prodigal Son , when the Prodigal Son is in the field in spiritual and social poverty, he desires to eat the pods that he is feeding to the swine because he is suffering from starvation. The use of the carob during a famine is likely a result of the carob tree's resilience to the harsh climate and drought. During a famine, the swine were given carob pods so that they would not be a burden on the farmer's limited resources. Use of the carob plant dates back to Mesopotamian culture (modern day Iraq). The carob pods were used to create juices, sweets, and were highly prized due to their many uses. The carob tree is mentioned frequently in texts dating back thousands of years, outlining its growth and cultivation in the Middle East and North Africa. The carob tree is mentioned with reverence in " The Epic of Gilgamesh ", one of the earliest works of literature in existence.

The Jewish Talmud features a parable of altruism, commonly known as "Honi and the Carob Tree", which mentions that a carob tree takes 70 years to bear fruit; meaning that the planter will not benefit from his work, but works in the interest of future generations. In reality, the fruiting age of carob trees varies (see under cultivation). During the Second World War , the people of Malta commonly ate dried carob pods and prickly pears as a supplement to rationed food. Gallery

Question: Native to Mediterranean countries the ground beans and pod of the carob tree/shrub are used as a substitute for what?
Answer: Chocolate