An evergreen leguminous tree (Ceratania Siliqua) found in the countries bordering the Mediterranean; the St. John's bread; -- called also carob tree.
One of the long, sweet, succulent, pods of the carob tree, which are used as food for animals and sometimes eaten by man; -- called also St. John's bread, carob bean, and algaroba bean.
A powder or fine flour ground from the carob pod or locust bean. It is naturally sweet, low in fat and has no caffeine. It has a dark brown flavor and substitutes for chocolate, but lacks the characteristic bitterness of chocolate.
long pod containing small beans and sweetish edible pulp; used as animal feed and source of a chocolate substitute
evergreen Mediterranean tree with edible pods; the biblical carob
powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
a bean that grows
Native to the Middle East, carob is the fruit of an evergreen tree. They grow in pods about 20cm/8in long and ripen from green to brown and contain hard, brown seeds. In the Middle East, the sweet pods are chewed raw, and are used as animal feed. Carob beans are also ground and used as a healthier alternative to chocolate and coffee as they contain no caffeine or oxalic acid, and only half the fat of cocoa. The flavour is sweet and treacly, so is excellent in baking.
Large bean like carob pods are roasted and ground into carob powder, which has an appearance similar to cocoa. It can be used to replace up to half the cocoa in a recipe. While carob performs like cocoa, it has a much lower fat content but a higher natural sugar content. Unlike cocoa, carob has no caffeine. It has high amounts of vitamin B1, vitamin A, niacin, iron and other minerals.
Renowned as a substitute for chocolate by natural foods enthusiasts, carob truly doesn't taste much like chocolate, so true devotees are rarely fooled. Carob is not commonly used in powdered form, which is made from grinding roasted, tropical pods. Its natural sweet taste and dark, rich color is what gained it its reputation as a sub for chocolate.
The seed from the carob tree which is dried, ground, and used primarily as a substitute for chocolate.
a caffeine-free, chocolate-like flavoring made from the pods of the carob tree. Available powdered and in chips.
The dried and roasted pulp of the tropical carob tree. After it is ground to create carob powder, it is used to flavor baked goods and candies. Because it tastes somewhat like chocolate, it is sometimes used as a chocolate substitute.
is used as cocoa powder, yet it has no cocoa butter or caffeine, & is lower in fat.
The leguminous pods of the locust tree indigenous to the Mediterranean. Carob powder a healthier alternative to cocoa powder is made from roasted and ground carob pods. It is a very rich source of calcium and potassium and unlike cocoa is naturally sweet and contains no caffeine or oxalic acid.
The fruits of this evergreen tree, native to the Middle...