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Carob is rich in protein, carbohydrates and low level of fat. It also has Calcium, Magnesium, Phosphorus, Iron, Manganese, Potassium, Copper, Barium, Nickel, Copper and Vitamins such as B, A, D, B3 and B2. Carob is free from caffeine, oxalic acid and bromine, tyramine and nylthylamine. Carob has antioxidants in the form of polyphenols. It has a meaningful role on human health. The natural thickening substance obtained from endosperm which is used as confectionery. It is also used in food, cosmetic and pharmaceutical industries. Moreover, Carob is a multipurpose tree which helps to prevent soil erosion.
Carob is a great alternative to cacao, especially those that are sensitive to it's stimulating properties (theobromine).
Carob pods and powder have been used for thousands of years by civilizations which is located in Mediterranean region as well as Adriatic Sea. Carob tree have been used since long time dating back to ancient Egyptian times. Carob sees has gum like qualities which is used as a binding adhesive for mummies when buried in tombs. St. John’s bread was named with the famed story of St. John who is a Baptist monk who enjoyed consuming pods of carob fruit. The term bread was due to the texture of fresh ripe pod which is slightly chewy in nature. It has been used as a liqueur, syrup and ingredient in Mediterranean region. Carob syrup is commonly known as black gold in island of Cyprus. Today Carob is used as a beverage and consumed fresh for ceremonial purposes in Islamic customs and used as traditional food in Jewish community for celebration of special holidays. The old style carob press is found in small villages in Lebanon as well as other parts of worlds. Today Spain, Morocco, Italy, Greece and Portugal are the top carob producing countries. Carob has its way all around the world which includes California as well. Evidence has shown the use of Carob products dating back to ancient Greece and Egypt. It was used as a food source. Seeds of Carob are consistent in size and weight. This species is ancient and have survived last ice age and flourished since Mediterranean region. It is adapted to harsh climates as well as poor soils. The species is cultivated widely throughout its natural range due to its reliability as a resource of food and fuel during the times of drought as well.