Botanical Name: Ceratonia siliqua
Country of Origin: Portugal
Production: Carob is a flowering evergreen shrub in the pea family. In autumn, the plant blooms small, spirally arranged flowers that are pollinated by wind and insects. The fruit produced is a long legume (pod) that takes a year to develop and ripen. The pod is dried and roasted.
Qualities: Carob is often used as a chocolate-like substitute for cocoa. Perhaps the primary reason for this is that unlike cocoa, carob does not contain theobromine or caffeine, which are both stimulants. Carob is rich in calcium and fibre.
Common Use: Carob is most commonly used in baking recipes and as a replacement for chocolate. The raw carob powder is considered to have a bitter flavour, which is toned down by roasting.
Storage: Store in a cool, dry, dark place in a sealed container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.