Carob pod, carob seeds and ground carob.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Carob along with all the Carob containing recipes presented on this site, with 3 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Carob recipes added to this site.
These recipes, all contain Carob as a major wild food ingredient.
The Carob tree Ceratonia siliqua (also known as St John's Beard) is an evergreen tree native to the Mediterranean whch is cultivated fro its edible seed pods. The flesh of these pods tastes somewhat similar to sweetened cocoa, but contains no theobromine or other psychoactive substances and is often used as a hypoallergenic, drug-free substitute. The tree itself grows up to 10 m high. The crown is broad and semi-spherical, supported by a thick trunk, brown rough bark and sturdy branches. Leaves are 10–20 cm long, alternate, pinnate, and may or may not have a terminal leaflet. The flowers are a green-tinted red, small, numerous, and about 6–12 mm long. They are spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory). The fruit is a pod which can be elongated, compressed, straight or curved, and thickened at the sutures. Carob is a member of the legume family, and as such its roots host bacteria which convert atmospheric nitrogen into nitrates which can be used by plants to make proteins.
Though no longer a staple food in the Mediterranean, carob pods were the most important source of sugar before sugarcane and sugar beets became widely available. The name itself derives from the Greek keras (horn) and Latin siliqua (alluding to the hardness and shape of the pod). It is this tree that gives us the measurement 'carat' due to the ancient practice of weighing diamonds against the seeds of the carob tree to determine their weight. The system was eventually standardized, with a carat defined as 0.2g.
The most common use of carob today is to use the dry, powdered form mixed with saturated fats like butter fat or palm oil, to make a sweet confection, considered chocolate-like by some, that is usually referred to simply as "carob."
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Carob recipes added to this site.
These recipes, all contain Carob as a major wild food ingredient.
The Carob tree Ceratonia siliqua (also known as St John's Beard) is an evergreen tree native to the Mediterranean whch is cultivated fro its edible seed pods. The flesh of these pods tastes somewhat similar to sweetened cocoa, but contains no theobromine or other psychoactive substances and is often used as a hypoallergenic, drug-free substitute. The tree itself grows up to 10 m high. The crown is broad and semi-spherical, supported by a thick trunk, brown rough bark and sturdy branches. Leaves are 10–20 cm long, alternate, pinnate, and may or may not have a terminal leaflet. The flowers are a green-tinted red, small, numerous, and about 6–12 mm long. They are spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory). The fruit is a pod which can be elongated, compressed, straight or curved, and thickened at the sutures. Carob is a member of the legume family, and as such its roots host bacteria which convert atmospheric nitrogen into nitrates which can be used by plants to make proteins.
Though no longer a staple food in the Mediterranean, carob pods were the most important source of sugar before sugarcane and sugar beets became widely available. The name itself derives from the Greek keras (horn) and Latin siliqua (alluding to the hardness and shape of the pod). It is this tree that gives us the measurement 'carat' due to the ancient practice of weighing diamonds against the seeds of the carob tree to determine their weight. The system was eventually standardized, with a carat defined as 0.2g.
The most common use of carob today is to use the dry, powdered form mixed with saturated fats like butter fat or palm oil, to make a sweet confection, considered chocolate-like by some, that is usually referred to simply as "carob."
The alphabetical list of all Carob recipes on this site follows, (limited to 100 recipes per page). There are 3 recipes in total:
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| Carob Cake Origin: Fusion | Carob-Chestnut Fudge Origin: Britain | Kharroob (Egyptian Carob Drink) Origin: Egypt |
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