Overview

Carob is the edible pod of the evergreen tree Ceratonia siliqua, native to the eastern Mediterranean. The dried, roasted pod is ground into a powder that tastes sweet and mildly chocolate-like, with a lower fat content than cocoa. Carob is also processed into a thick syrup or molasses used in Levantine and North African cooking.

Origin and history

The carob tree has been cultivated in the Mediterranean region for at least 4,000 years. It was known to ancient Greeks and Romans, who valued the pods as animal feed and as a sweetener for humans [1]. The tree spread through Arab trade routes across North Africa and into the Iberian Peninsula. In the 20th century, carob powder gained popularity in health food movements as a caffeine-free, low-fat alternative to chocolate [2]. The seeds of the carob tree were historically used as a unit of weight (the carat), though the exact relationship is debated by historians.

Varieties and aliases

  • St. John’s-bread (common English name, from the belief that the “locusts” John the Baptist ate were carob pods)
  • Algarroba (Spanish, though this term also refers to Prosopis species in the Americas)
  • Kharroub (Arabic)
  • Harrub (Hebrew)
  • Dibs kharroub (Arabic for carob molasses or syrup)

Culinary uses

Carob powder is used as a direct substitute for cocoa powder in baked goods, beverages, and confections. It is naturally sweeter than cocoa and requires less added sugar. Carob syrup (dibs kharroub) is a staple in Levantine pantries, used as a base for the cold drink jallab, where it is mixed with ice water and topped with pine nuts and golden raisins. The syrup is also spread on bread or mixed with tahini for a breakfast spread. In Malta and Sicily, carob pods are used to make a traditional syrup called ġulepp tal-ħarrub.

Cross-cuisine context

Carob has a direct analogue in Peruvian cuisine: algarrobina, a syrup made from the black pods of Prosopis pallida (a different legume genus, also called algarrobo). Algarrobina is used in the creamy pisco cocktail of the same name, blended with pisco, evaporated milk, and egg yolk. The functional similarity between carob syrup and algarrobina syrup is strong, though the botanical source differs. No widely recognized analogue exists in Korean, Japanese, Chinese, Vietnamese, Filipino, Cambodian, Armenian, Russian, or Salvadoran cuisines.

Notes for cooks

  • Carob powder is about twice as sweet as unsweetened cocoa powder. Reduce sugar in recipes when substituting.
  • Carob powder does not contain theobromine or caffeine, making it safe for dogs and people avoiding stimulants.
  • Carob syrup (dibs kharroub) is less sweet than date syrup and has a mineral, slightly smoky flavor. Store in a cool, dark place after opening.