Carob

At a Glance

Common name

Carob

Scientific name

Ceratonia siliqua

Family

Fabaceae

Region

Mediterranean

Plant part

Pods (ground)

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

An evergreen tree with glossy leathery pinnate leaves and long dark brown flattened hanging seed pods; the pods (and ground powder) are used.

Also known as: Carob Pod, Locust Bean, St. John's Bread

Historical Background

Carob has been a Mediterranean and Middle Eastern food and drink for millennia, its sweet pods ground into a caffeine-free cocoa-like powder. During wartime and lean times it was a cherished coffee and cocoa substitute, and it remains a gentle, naturally sweet, caffeine-free cup.

Earliest recorded uses: Mediterranean and Middle Eastern traditions for millennia; a sweet, caffeine-free cocoa alternative.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, cacao-like, nutty, slightly toasty

Tea Preparation

Modern Evidence

Carob has a tradition as a sweet digestive, antioxidant, and caffeine-free cocoa alternative; preclinical work shows polyphenol antioxidant and mild blood-sugar-modulating activity. Clinical evidence is limited; it is not a treatment for diarrhea, diabetes, or any disease, though it remains a gentle, naturally sweet cup.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.