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Carob - Ceratonia siliqua

Carob - Ceratonia siliqua


The Carob

The carob is a thermophilic evergreen tree, widespread in our country especially in the south, in particular in the regions of Sicily, Campania, Puglia and Basilicata. It often has several trunks and a rather abundant branching at its base, equipped with leaves composed of dark green shades. It is not a large tree and, rarely, can exceed 15 meters in height. Its width varies from 12 meters for the smallest specimens, up to 30 meters for the larger ones. It usually exceeds one meter in height after about 5 years of age, doubles in height at its tenth year and goes over 6 meters after about twenty years. The carob is the common name of the tree, classified as ceratonia siliqua, where "ceratonia" derives from the Greek term to indicate the carob: "keratonia". This tree belongs to the Leguminosae family (its subfamily is the Cesalpinoidee), and is popularly known also by the name of "St. John's bread". Also in English it maintains the same name and is commonly called "carob tree" or St. John's bread. The popular name of St. John's bread is due to ancient writings, in which it is told of how St. John, who ventured into the desert and found himself in lack of food, managed to feed himself by finding a carob and eating its fruit.

The origin of the ceratonia siliqua it is to be placed in Syria and Asia Minor. This species is naturalized in the Mediterranean basin. In Italy, as mentioned, it grows easily in the coastal areas of the south, where it also grows at 600 meters above sea level, in particular on those slopes that can benefit from optimal exposure to the sun. In those colder lands where olive or chestnut trees grow widely, it needs a more sheltered position for good development. Its foliage is one of the characteristic features of the tree: it is very dense, it can be either rounded or expanded - up to 30 meters in width - and gives the tree a remarkable majesty.


Leaves, flowers, fruits

The leaves of the carob are composed of a beautiful dark and shiny green color. They have a thickness and a texture similar to leather to the touch. The fruits are the famous carob beans: legumes very rich in sugar, with a sugary and mucilaginous pulp, very nutritious. Inside the fruits we find particular seeds called "carats". The term derives from the Arabic "qirat" and is the term that since ancient times, up to the present day, is used to designate the unit of weight for precious stones or metals, since normally the weight of these seeds is always same. The ripening of the fruit takes place about a year after the flowering of the tree and they are usually harvested in August or September. These are mainly used as horse fodder. The flowers grow in the summer season and have a reddish color.


Multiplication

The ceratonia siliqua it multiplies by seed, placing two seeds per pot. Here only one plant is left for at least 4 years, after which it can be permanently settled. In the event of severe fire damage you will notice that the ceratonia it easily pushes back from its stock. In this circumstance it is advisable to choose only the stem that has the greatest health and vigor in case you want to develop a tree-like habit instead of a stump.


Ground

Its rusticity allows the carob tree to tolerate soils of various kinds, even dry, stony or calcareous ones, where it resists even a strong drought. However, it is necessary to remember that the carob tree does not like water stagnation, which can cause harmful rot at its roots.


Exposure

Its preferred position is in full sun, but it also easily tolerates half-shade situations. It does not encounter any discomfort in the presence of salty winds, while it is very affected by the polluted air, therefore it is not easy to grow and develop optimally in inhabited centers with too polluted atmosphere.


Watering

The carob tree, as mentioned, tolerates a prolonged drought very well. However, watering must be carried out occasionally, paying attention, as specified, to any stagnation of water. Then operate, also with regard to plants grown in pots, taking care to check that the soil is dry.


Uses

The fruits of the carob, edible for man, are used as a fruit with a high sugar content, especially in oriental cuisine. But they are mainly harvested to obtain forage destined for horses. On an ornamental level, the ceratonia siliqua is interesting above all for the beauty of its foliage and fruits. It is definitely advisable, in order to obtain an important ornamental effect, to combine this tree grown in abundant masses with some olive trees. The effect obtained will be truly remarkable, by virtue of the beautiful contrast that will be created between the hair, by virtue of their suggestive and different shades of green.


Variety

In addition to the described species of ceratonia siliqua, some improved varieties are often cultivated, such as latinissima, cypriot, amela and feminetta.




Ceratonia siliqua

The carob (Ceratonia siliqua L., 1753) is an evergreen tree, mostly dioic (mostly with plants with only male flowers and trees with only female flowers) and rarely monophonic (with plants having flowers of both sexes). It forms Olea-ceratonion's phytosociological association with Olea europaea.

Systematic -
From a systematic point of view Carrubo belongs to the Eukaryota Domain, the Kingdom Plantae, the Tracheobionta Subordination, the Spermatophyta Division, the Magnoliophyta Division, the Magnoliopsida Class, the Rosidae Subclass, the Fabales Order, the Fabaceae Family, the Caesalpinioideae Subfamily, the Cassieae Tribes and then the Genera Ceratonia and Species C Siliqua.

Etymology -
The name of the genus comes from the Greek "kéras" horn and "téno" I shield: horn protruded, probably in reference to the morphology and the consistency of the fruit The specific name from the Latin "siliqua" = pod, always with reference to the fruits.
Carrubo's common name seems to be due to the influence of the Arabs calling this "charruba" plant. In England it is named “St. John’s bread ", that is, bread of St. John, because in a passage of the Bible it is said that the saint, being in the desert, could survive nourishing locusts, which according to many would be locusts. This, as is known, is erroneous, since St. John ate the migratory locust, but the name remained.

Geographic Distribution and Habitat -
Carrubo is a spontaneous plant of the Mediterranean basin, we find it from Portugal to Morocco, in the arid areas of this region. In Italy it is spontaneous in the southern regions while it is native to Tuscany and north of this, where it is rare. The Carubbo is native to the southern basin of the eastern Mediterranean and Asia Minor Has expanded with cultivation in all Mediterranean countries in the climaxic horizon of evergreen sclerofile, characterizing it with Olea europaea L.- Olivo, the hottest band of the Olio-Ceratonieto.
A.A. Claim that Carrubo arrived in Italy in the Middle Ages, through Spain, where he had been taken by the Arabs. Its presence in the spontaneous state, for example in Sicily, is considered to be the insolvitation of cultivated forms. According to other A.A. Has a much older history and the presence of spontaneous forms and typical plant associations with other native plants, confirm the native species of the species in southern Italy.
The habitat of this species, lucivaga and thermophilus, although not very related to the nature of the substrate, is that of lime calcareous terrain and dry stations Spots, garlands, especially close to the coast We can find it up to 600 m s.l.m ..

Description -
Ceratonia siliqua is an arboreal spruce tree species, branched up. Some specimens can reach a height of 10 m.
It has a vigorous stem, with a gray-brown bark, slightly cracked.
It has composed leaves, partially matched, with 2-5 pairs of robust, coriaceous, elliptical-obovate shades of dark green shining above, clearer in the lower, with full margins.
The carob flowers are fairly small, greenish, with papillary corolla These are formed on short rays linear to the leaves of the leaves.
The fruits, called carrube or butteran, are large pods, called “lozenges” long 10 to 20 cm long, thick and pale, first of pale green color, and then dark brown maturation. These have a very hard outer surface, with fleshy, pasty and sugary pulp that hardens with the drying process. Within these, we find dark, crumpled and flattened seeds, very hard, very homogeneous in weight, called “carats” since they were used in the past as a measure of gold, since they are considered of constant weight.
Fruits are very persistent, so on the same tree there may be, at the same time, “dried” fruits of brown color and immature fruits of green color.

Cultivation -
For the cultivation technique consult the present sheet.

Uses and Traditions -
The carob is one of the mulberry plants and honey can be obtained, but only in areas where a number of plants are present.
It is appreciated in the regions of origin for the shadow of the hairs In fact, preserving a very thick foliage, produces shadow areas, precious in arid places.
Part of the chocolate substitutes are obtained from pasta or carrube seeds.
Many thickeners and gelling agents for food products are obtained from locust bean seeds.
In diets, carob powder is indicated as an alternative to chocolate because it contains only 180 calories per 100 g and is sweet and confusing like chocolate which however has much more calories than 300 calories per 100 g. It also does not contain exciting substances such as theobromine which instead has cocoa and therefore is healthier. Rich in fiber is indicated in slimming diets because it sages and is also important for regulating intestinal functions.
It is a pity that carob is a forgotten fruit that evokes in many people, especially if they are old, images of poverty and deprivation. While it is true that this fruit has helped feed the most desperate populations since the dawn of civilization, especially during periods of famine and wars, it is equally true that it has many qualities that make it a precious food even today.
The locusts are rich in Vitamin A, D and Vitamin B, they contain many minerals including calcium, potassium, manganese and copper.
The locusts are rich in calcium an important mineral for the health of the bones and generally of the human body.
Their sweetness is due to fruit sugars that have in abundance from 46 to 56%. More than half of these sugars are made up of sucrose, the rest is fructose and glucose, they also have 5% protein and 6% fibers while they are fat.
Carob contains powerful antioxidant polyphenols known to counter free radicals and reduce the risk of heart disease.
Some medical research has shown how the intake of carob powder can help reduce high cholesterol.
If the consumption of fresh mozzarella pulp has a mild laxative action consuming the dried pulp or flour it is useful to regulate intestinal functions and counteract the diarrhea.
Fiber and tannins in the flour help eliminate the toxins responsible for acute diarrhea attacks because, unlike what happens to tannins of most other plants, those of the carob dissolve in water.
Additionally, tannins prevent harmful bacterial growth in the intestines while natural sugars help to soften soft stools.
The rich calcium and phosphorus carob contributes to prevent osteoporosis and enriches the body with these two important minerals.
The locusts do not contain gluten and therefore can be safely consumed even by celiac patients
The locusts and their dust are healthy foods because the plant being rustic does not need special treatments.
Carob seed flour is a natural, excellent thickener and stabilizer used in various foods as a gluten substitute for both human and animal nutrition. From this flour is obtained the carob gum which is the most important use of the carob fruits to this day. In canned food for pets often, to get the gelatinous consistency, is put of carrot seeds flour.
Nowadays (seeds private) are used for feeding livestock. One time they were used as fermenting material for the production of ethyl alcohol. As used in popular tradition, the seeds, floured, were used as anti-diarrheal. The fruits are preserved for a long time and can be consumed, commonly, fresh or dried or, alternatively, slightly passed to the oven.
Semi-hard seeds are inedible They can be grinded, thus obtaining a multi-purpose flour that contains a very large amount of carob, which has the ability to absorb water in quantities of 100 times its weight.
Since the seeds were considered to be particularly uniform in size and weight, the name of the unit of measurement (carat) in use for the precious stones, equivalent to a fifth of grams, was derived from their Arabic name (qīrāṭ or "karat" ). In fact, the variation in the weight of the carob seeds, taken in bulk, reaches 25%.
Typically, in very long-lived plants, the appearance of the so-called carrot mushroom (Laetiporus sulphureus), after the first rains of August, appeared. Although consumed in certain areas of Sicily and Basilicata, it is a toxic fungus, which can cause unpleasant gastrointestinal disturbances.
Carob wood, by its hardness, was used for the manufacture of wood-impregnated tools and machinery.
In phytotherapy, the dry extract of the fruit can be used, together with the ginger, in the irritable bowel to the diarrhea. Due to the high content of tannins, fruit pulp may have an irritating effect if taken in large quantities.
The origins of the carob are so ancient that they are traced back to the end of the last ice age 12,000 years ago.
Its origin from several scholars is located in the areas that today correspond to the territory of Syria and Israel although some of them believe that the carob is originally from the Yemen territory whose warm and arid plains represent a habitat very suitable for this species. By the time this imposing tree has spread throughout the Mediterranean basin.
Before the carob began to grow its fruits were known and appreciated by the ancient Mesopotamian populations that inhabited the Middle East area today referred to as Iraq. The locusts served to produce fruit juices and sweets, their juice was also used as a medicine. In texts dating back thousands of years ago is mentioned the carob, which is also quoted in the Jewish Talmud in a parable of altruism called “Honi and the Carob”.
Tell this parable that one day the wise Honi went for a walk and saw a man who planted a carob. He asked, “How long will it take for this tree to bear fruit? The man replied "Seventy years" Honi then said to him, "Are you sure that in seventy years will you still be?" "No, I'm not sure," replied the man. "However, I'm not planting this tree for me but for my sons".
Even in the New Testament is remembered the carob and its fruits. In fact, in the Gospel of Luke, where the parable of the “Prodigal Son” is told, the locusts are mentioned. The protagonist of the parable, alone and hungry after leaving his father's house, thinks with nostalgia and would like to have to feed the locusts that in the paternal home were given to the pigs.
The use of the fruits of this tree is so ancient that carob seeds and pods were found in Egyptian tombs. So the ancient Egyptians knew this plant even though they probably did not cultivate it but picked it up from wild specimens.
The beginning of cultivation of the carob is made up to about 4000 years ago. The ancient Greeks began cultivating and spreading them in Greece and southern Italy. Even the ancient Romans knew this tree and its fruits and tasted the sweet carob mullet. However, it was only in the Middle Ages that the carrots cultivated knew its greatest popularity by the Arabs who were the major exporters and enthusiasts. Spread this plant along the coast of North Africa and east of Spain.
Later the cultivation of the carob rose even in the south of Portugal and France. In the Middle Ages, the use of locust beans spread in Europe and were appreciated both as a source of food for men and animals and as an important drug. In all the territories the Arabs had occupied in Africa and the Middle East, the carob and its fruits were kept in great care both for disease and nutrition.
At that time it was difficult to preserve the food and the importance of this food was due to the fact that the dried locust cells were preserved for months providing an indispensable intake of sugars, vitamins and proteins. The food that could be stored was rare, especially for the poorer part of the population who could not have spices, oil and salt rooms reserved for the people only for its storage.
In 1800, the carrots cultivation was so widespread in Southern Italy that these precious pods were exported in Central Europe to Russia.
In the mid-1800s, Spanish missionaries introduced the carob plant in the Americas, Mexico and Southern California. From here, the carob farming has spread even in other neighboring states, in all those places where the mild climate allowed its cultivation.
If in other parts of the world, especially in Africa and Asia, the carob is cultivated mainly for its pods, locusts, in America this beautiful tree is particularly appreciated as an ornamental plant. Because of its rusticity and beauty it is used not only as a unique exemplary but also in the tree trunk.
In South America, however, the carob, always carried by Spanish missionaries, serves as a livestock feed, appreciated for its properties and its energy value.
They were the English that spread this plant so useful in the rest of the world, in South Africa, Australia and Asia and today the carob is found in all those areas of the planet that have a warm and arid climate.
In Italy, the carob farming was taught by the Arabs during their domination that began in the Middle Ages and lasted for 200 years, beyond the year 1000.
Even after the Arabs left our country, the carob thrived in southern Italy and today the carob grow is a flourishing and growing crop.
Italy is, after Spain, the second nation in the world to produce locust beans with its 30,800 tons produced, followed by Portugal, Greece, Morocco, Turkey and Cyprus.
With its 5,100 metric tons of locust, this island, Cyprus, has a high production that is linked to its millennial tradition of cultivating this plant. For many rural areas in Cyprus, carrube is the main source of income and is described as “the black gold of Cyprus” for their importance.
Returning to Italy, Sicily has the merit of having the most extensive and productive carobs grown especially in the provinces of Ragusa, Syracuse and Agrigento. The province of Ragusa covers about 70% of the national production and here are most of the industries that turn the carrube into flour and other products sought by the food industry, especially the confectionery.
The finished product, especially carrube flour, is exported all over the world where it receives the appreciation of the experts. Used as stabilizer is found in many food products, from sauces to condiments, sweets and ice creams.

Preparation Method -
As for human nutrition, carob gum is used in the confectionery industry and in the food industry.
This ingredient, labeled with the E410, has the ability to absorb liquid up to 50-100 times its weight and is therefore an excellent and natural thickener.
This type of rubber is also used in the cosmetics industry, in pharmaceuticals, in detergents, in adhesives and in the textile industry.
The sweet pulp of this fruit, known from the earliest antiquity, is nutritious enough for certain peoples to make a major part of their life once.
The fresh flesh is very pleasant and has a slightly laxative effect Dry, on the contrary, is astringent. From the fermentation it is possible to obtain alcohol, while the seeds provide clothes and industrial use tires. In addition, animal feed is prepared with locust beans From bark and leaves can extract tannins.
The carob not only consumes the pulp of its many fruits, even its seeds, appropriately ground, give a sweet and protein flour that is used as a thickener and as a sweetener.
The infusion derived from this fruit served in antiquity to cure many diseases, was used to calm the cough, soothe the sore throat and lighten the voice.
Of this beneficial sugar juice make use of the Arabs to refine and strengthen after the ritual fast of Ramadan.
And it is a drink easy to produce just leave the broken locusts in cold water for a few hours to get a sweet and vivifying drink.

Sources
- Wikipedia, the free encyclopedia.
- Treben M., 2000. The Health of the Lord's Pharmacy, Tips and Experiences with Medicinal Herbs, Ennsthaler Publisher
- Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.
- Conti F., Abbate G., Alessandrini A., Blasi C. (eds.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.

Caution: Pharmaceutical applications and surgical uses are indicated for information purposes only they are not prescription-related in any way Therefore, no liability is accepted for their use for any aesthetic or food purpose.


Common Name: CARRUBO - Family: FABACEAE

A species native to the Mediterranean area, it is a very long-lived tree characterized by a mighty trunk and a dense crown, reaching heights of up to 10 meters. It has small, leathery, deep green foliage, while the shoots have a reddish color. Following the flowering, towards the end of summer-early autumn development of the fruits, called "carob" edible and used in various medical and culinary fields.

The pruning of the roots must be carried out at the same time as repotting which is ideal to do in early spring when the days are already fairly hot.

Also the branching can be done together with the repotting.

Pinch the new shoots to 2 pairs of leaves, in early or late summer, after the new spring shoots have lignified. The carob is not a very fast plant in the growth of both the branches and the trunk.

Every 2-3 years in early spring and in any case when there is no longer any risk of very cold days, with a mixture of 40% of topsoil and 60% of pumice and adding a little volcanic lapilli.

WATERING:

This plant has an excellent tolerance to drought but also likes abundant watering in the spring-summer phases. It is advisable to water it abundantly, letting the soil dry well between one watering and the next, absolutely avoid water stagnation.

FERTILIZATION:

Fertilize with organic fertilizers in spring and autumn such as biogold or hanagokoro, or even with mineral fertilizers like ours Cifo Slow but make sure not to overdo the doses and above all that the fertilizer is slow controlled release. It is also ideal to support the plant with fertilizers based on microelements in the summer in order to support the loss of substances due to the continuous washout of the waterings, this fertilizer is excellent. Sinergon.

EXPOSURE:

Heliophilic plant (lover of the sun), it must be protected during the winter in cases of temperatures close to 0, as it is a plant native to warm climates. Expose it to full sun throughout the year, trying to shade it in the midday phase of midsummer.

Tying is possible in any season.

SEE ALL AVAILABLE CAROB BONSAI


Cultivation of the Carob tree

Exposure: even if it develops quite strong and luxuriant in the partially shady places
loves the sunny ones for many hours a day. It can stand freezing and temperatures below - 5 ° C. The optimal climate is hot-dry. It does not fear brackish winds but its growth is slowed by the atmospheric pollutants of large urban centers.

Ground: the carob is a rustic plant that adapts to any type of soil, calcareous, rocky or sandy, as long as it is well drained. Water stagnation on the soil seriously damage the root system.

Watering: as it loves arid soil, it tolerates periods of prolonged drought very well. However, the plants grown for fruit production must be irrigated regularly, especially during the period of flowering and fruit ripening. Young and recently planted plants should be watered more frequently to favor their growth and development.

Fertilization: even if it is a fruit plant that is not very demanding in terms of fertilization, it is still advisable to administer to the feet of the plants, especially if young, a well-mature organic fertilizer or a slow-release balanced granular fertilizer in late summer, in spring, preferably after flowering.


Carrubo Overview

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Musetta · Gardenality Bloom · Zone 4B · -25 & # 176 to -20 & # 176 F · Comment About Problems
The major pest is the moth, Myelois ceratoniae. It lays eggs on the flowers or newly-formed pods and the larvae bore into the pods and ruin them.
In Cyprus, the tree is subject to several scale insects: Aspidiotus ceratoniae, Lecanium sp., Lepidosaphes sp. and the red scale, Aonidiella aurantii. A beetle, Cerambyx velutinus, may bore holes in the trunk. Rats climb the trees, hide among the branches, gnaw the bark until the branches die. Such branches are pruned out twice a year. The only pests reported as attacking carob trees in California are scale insects, including the red scale. Ground squirrels feed on plants under 2 years of age. Pocket gophers are very fond of carob roots, and rabbits and deer graze on the young trees.

Diseases are few. Cercospora ceratoniae occasionally induces leaf-spotting.

Musetta · Gardenality Bloom · Zone 4B · -25 & # 176 to -20 & # 176 F · Comment About Planting
In a planting of female trees, one male should be included for every 25 or 30 females. Some growers take branches from male trees and graft directly onto some of the females in an orchard instead of interplanting male trees.


Health Benefits of Carob

Carob does not have theobromine or caffeine which is stimulants. Carob helps to promote immune system, improve digestion, lower chances of cancer, prevents cardiovascular diseases, slows down aging and prevents diabetes.

  1. Digestive health

Carob is a medicinal plant which is used in traditional medicine for treating gastro-intestinal disorders. It is analyzed that phytochemical constituents as well as pharmacological activities of Carob on gastro-intestinal tract. The study conducted on leaves and pods of Carob showed high content of carbohydrates, minerals, dietary fiber, flavonoids, polyphenols and low content of lipid and protein. The plant has antimicrobial, anti-inflammatory, antioxidant, anti-diarrheique, anti-constipation, anti-ulcer and anti-absorptive of glucose activities in a gastrointestinal tract. It is concluded that this species has therapeutic and preventive properties in digestive tract on the basis of chemical and pharmacological features. (1)

  1. Promote healthy cholesterol

Carob pulp has insoluble fiber which is known to affect blood lipids in animals like soluble dietary fiber. The study was conducted to investigate the beneficial effect of carob pulp preparation on serum cholesterol in humans. The regular intake of food products rich in carob fiber has beneficial effects on human blood lipid profile by lowering bad cholesterol level and improves LDL to HDL cholesterol ratio. The study concluded that consuming carob fibers effectively prevents as well as treats hypercholesterolemia. It could lower the risk of cardiovascular problems such as atherosclerosis, high blood pressure, strokes and heart attacks. (2)

  1. Antioxidant activity

The study shows that polyphenols extracted from pods of Carob displays strong free radical scavenging inhibition against discoloration of beta-carotene. An intake of carob pods offers antioxidant activities and is suggested for significant use for functional food and as a food ingredient for human and animals. (3)

  1. Cytotoxic activity

The study conducted set up phytochemical content, cytotoxic activities and antioxidant capabilities of methanol extracts of Carob tree. Study show that carob extracts has high content of phenolic compounds which possess antioxidant activities by repairing cell damage caused by free radicals of the body and also counteract the cervical cancer cells. Carob is toxic to cervical cancer cells. The antioxidant activities of polyphenols eliminate harmful free radicals from the body.

  1. Treat diarrhea

The study conducted on tannin rich carob pod for treating acute onset diarrhea reported that tannin rich carob pod powder improved condition of diarrhea on infants after two days of treatment. It normalized defecation and body temperature and lowered vomiting. Study shows that carob pod powder has quick reaction against diarrhea in infants.

  1. Diabetes treatment

Carob has low sugar, 1/3 of calories and fraction of fat content. It assists in prevention of spikes in blood sugar and considered as a safe dietary choice for diabetic patients. So it is a better substitute for chocolate and also provides fiber and protein which is lack in protein. It is a great choice for people who are trying to lose some weight without affecting tooth health.

  1. Lose weight

Carob has fiber which inhibits secretion of postprandial ghrelin which is a hormone that informs body that it is hungry, released occasionally after eating. Carob can lower the chances of overconsumption and supports weight loss activity.

  1. Treat polio and osteoporosis

Carob has high content of calcium, phosphorus and gallic acid which counteract polio and osteoporosis. It is helpful for those children suffering from polio.

  1. Cure for common cold

Carob is loaded with antioxidant, vitamin E and phytonutrients which are helpful for treating maladie such as cold and flu. Carob has gallic acid which offers anti-allerfic, antiseptic and anti-bacterial properties. It also treats coughs and anemia. It encounters lung cancer in exceptional cases.

Traditional uses

  • Decoction made from pulp is used for treating diarrhea, heartburn and provides relief from irritation within gut.
  • Pods of seeds are used to cure coughs.
  • Carob is also used for treating vomiting, cough and obesity.
  • It supports digestion and treat bacterial infections.
  • The powder extracted from Carob is useful for treating prostate infections and prostatitis.
  • Carob is used to eliminate warts and pods are helpful for persistent cough.
  • Face pack of seed pod powder helps to cleanse as well as tone skin.
  • Pods are used for poor eyesight, intestinal worms and eye infections.
  • It provides relief from pain.
  • Carob is used for preventing anemia, osteoporosis and osteoclasis.

Precautions

  • Use it under the supervision of health practitioner.
  • Do not use in excessive amounts.

  • Pup is made in carob flour which is used for making cakes, bread and chocolate.
  • Ripe and dried are ground to carob powder and used as a substitute for cocoa powder.
  • In Greece and Crete, Carob syrup is used as a natural sweetener.
  • Pulp is used as a substitute for chocolate in cakes and drinks.
  • Roasted seeds are a substitute for coffee.
  • Syrup made from pods are used for making carob chips, baked goods, carob covered fruits and ice cream.
  • It is used in dairy products and beverages.
  • Seed flour is used to produce gluten-free starch bread.
  • Make carob chips from Carob powder.
  • The seed oil is used as thickener for soups, ice creams, cheeses and syrups.

Other Facts

  • Carob pods are used in Iberian Peninsula as animal fodder to feed donkeys.
  • Flour of seed pods are used to make cosmetic face packs.


Video: Carob Tree Seeds Germinated. Seeds and Seedlings Update 7 -