Carob

Identity

Common Name

Carob

Scientific Name

Ceratonia siliqua

Botanical Family

Fabaceae

Native Region

Mediterranean and Middle East

Cultivation Regions

Mediterranean, Middle East, warm temperate regions

Plant Parts Used

Pods (ground)

Synonyms

Carob Pod, Locust Bean, St. John's Bread

Caffeine Level

Caffeine Free

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

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 Information

Research Summary

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 reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources