Carob (Ceratonia siliqua)
The carob tree is native to Mediterranean countries and its seeds are borne in large, long pods. The tree is a member of the locust family of plants and it is probable that this is the food source used by John the Baptist in Biblical times. It is from this background that the fruit of the carob tree is also known as ‘St. John’s bread’. The carob bean has a singular composition, as much of its carbohydrate source is in the form of fructose rather than complex carbohydrate. Carob is also rich in vitamins and minerals, particularly calcium, has a low-fat content and contains 8% protein. Furthermore, it contains pectin which ensures that the fruit sugar that is present is released gradually into the bloodstream. The natural sweet taste of carob, makes it the ideal substitute for cocoa and cocoa products such as chocolate.
In the Middle East, carob is very popular and is used extensively for making sweets and
drinks. Indeed, the carob tea vendor is a marvellous sight in the streets of the ancient cities of Palestine.
Carob powder is a must in the kitchen and can be used to make hot `chocolate’ drinks as well as to give a chocolate flavour to puddings, fruit and ‘milk’ shakes and cakes. Carob chocolate can also be purchased from health shops and some enlightened supermarkets, and as carob is caffeine free, it can be used with a clear conscience and is safer for children. There are different varieties of carob powder available, ranging in taste from sweet to bitter, and it is advisable to purchase the sweet varieties if they are to be used for sweetening purposes.