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Scientific Name: Ceratonia siliqua, Leguminosae family
A.K.A.: Saint John's Bread, Algaroba Bean, Carob Tree, Locust Bean.
Medicinal Properties
This pulp is used as a laxative and demulcent, and as an ingredient in expectorant mixtures.
Often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. To substitute
carob powder for cocoa,: 1 1/2 to 2 parts carob by weight. Carob, unlike cocoa, is naturally sweet.
Carob chips are easily substituted for chocolate chips recipes, and carob powder is viable as a
substitute for cocoa.
Magickal Properties
Used for Protection, Health.
Wear or carry to maintain good health and ward against evil
Did You Know? (Background)
The various names for Carob bean include locust bean, and St. John's bread—as it was likely the
eaten by John the Baptist in the wilderness as in Biblical reference. Carob is used also for curing
tobacco, in paper making, and as a stabilizer in food products. It has been claimed that the seeds were
the original karat, the measurement of weight for precious jewels and metals. The pods filled with a
sweet pulp, were eaten, fresh and dry and were a favorite food with the ancients. Specimens were
exhumed Pompeii. The ancient Egyptians extracted a honey-like liquid from the hull of the pod in which
they preserved fruits; in Sicily, a spirit and a syrup are prepared.
Spanish missionaries introduced carob into Mexico and California. In 1854, seeds of this tree were
distributed from the United States Patent Office and subsequently 8,000 seedlings were distributed
around the US South. Many were later planted in Texas, Arizona, California and Florida as
ornamental, shade trees.
High in carbohydrates, Carob has been used for its nutritional value for over centuries, possibly
millennia. Carob pods were the most important source of sugar before the spread of sugarcane and
sugar beets. Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat.
Carob is naturally sweet and is similar to sweetened cocoa, but containing no caffeine, theobromine or
other psychoactive substances, it is often used as a hypoallergenic, drug-free substitute. Unlike
chocolate products, carob is non-toxic to dogs and is used in dog treats.
Two distinct products are derived from its pod, which is high in carbohydrate: carob bean gum and
carob powder. Carob bean gum is made from the beans encased in the pod, used extensively in food
manufacturing for binding. Carob powder, noted for its similarity to cocoa powder, is made by drying,
roasting, and grinding the carob pod after the beans have been removed. The color and flavor of carob
vary depending upon the roasting process—the longer carob is roasted, the darker its color and the
blander its flavor. Solid carob, carob chips, and carob syrup are made from carob powder.
A.K.A.: Saint John's Bread, Algaroba Bean, Carob Tree, Locust Bean.
Medicinal Properties
This pulp is used as a laxative and demulcent, and as an ingredient in expectorant mixtures.
Often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. To substitute
carob powder for cocoa,: 1 1/2 to 2 parts carob by weight. Carob, unlike cocoa, is naturally sweet.
Carob chips are easily substituted for chocolate chips recipes, and carob powder is viable as a
substitute for cocoa.
Magickal Properties
Used for Protection, Health.
Wear or carry to maintain good health and ward against evil
Did You Know? (Background)
The various names for Carob bean include locust bean, and St. John's bread—as it was likely the
eaten by John the Baptist in the wilderness as in Biblical reference. Carob is used also for curing
tobacco, in paper making, and as a stabilizer in food products. It has been claimed that the seeds were
the original karat, the measurement of weight for precious jewels and metals. The pods filled with a
sweet pulp, were eaten, fresh and dry and were a favorite food with the ancients. Specimens were
exhumed Pompeii. The ancient Egyptians extracted a honey-like liquid from the hull of the pod in which
they preserved fruits; in Sicily, a spirit and a syrup are prepared.
Spanish missionaries introduced carob into Mexico and California. In 1854, seeds of this tree were
distributed from the United States Patent Office and subsequently 8,000 seedlings were distributed
around the US South. Many were later planted in Texas, Arizona, California and Florida as
ornamental, shade trees.
High in carbohydrates, Carob has been used for its nutritional value for over centuries, possibly
millennia. Carob pods were the most important source of sugar before the spread of sugarcane and
sugar beets. Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat.
Carob is naturally sweet and is similar to sweetened cocoa, but containing no caffeine, theobromine or
other psychoactive substances, it is often used as a hypoallergenic, drug-free substitute. Unlike
chocolate products, carob is non-toxic to dogs and is used in dog treats.
Two distinct products are derived from its pod, which is high in carbohydrate: carob bean gum and
carob powder. Carob bean gum is made from the beans encased in the pod, used extensively in food
manufacturing for binding. Carob powder, noted for its similarity to cocoa powder, is made by drying,
roasting, and grinding the carob pod after the beans have been removed. The color and flavor of carob
vary depending upon the roasting process—the longer carob is roasted, the darker its color and the
blander its flavor. Solid carob, carob chips, and carob syrup are made from carob powder.
because not everything can be learned in a book
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| All rights reserved. Copyright Blue Moon Botanicals. 2008 P.O. Box 583 Baldwinsville, New York 13027 315*664*2341 646*329*9752 (F) |
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