a Mediterranean tree, Ceratonia siliqua, of the legume family, bearing long, leathery pods containing hard seeds and sweet, edible pulp.
Also called St. John's-bread, algarroba, locust bean. the pod of this tree, the source of various foodstuffs, including a substitute for chocolate, as well as substances having several industrial uses, and sometimes used as food for animals.
a powder made from the ground pods and seeds of this tree and used in cooking, especially as a substitute for chocolate.
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Strawberry trees, Mediterranean hackberry, myrtle shrubs, carob trees and chestnut trees — all shown in the drawings — were also available, he says.
While these innovations do improve baked whole-wheat products, the final results mostly retain their seventies-era, earth-mama, “would you like some carob chips with that” vibes.
Desserts using carob won't substitute your chocolate yearning, but it certainly is a start.
On the opposite bank are two tapering columns without their capitals, placed in a tuft of carob trees.
Usually they indicate the carob tree, as cultivated and subspontaneous, or nearly wild.
The carob has two names in ancient languages—the one Greek, keraunia or kerateia;1692 the other Arabic, chirnub or charûb.
One species of evergreen tree, called the Carob, grew only ten feet in height, but spread to three times that in breadth.
The tree is the carob tree, of which you have here a picture--a fine large tree bearing a sweet pod containing the seeds.