Home | Herbs | Essential Oils | Bulk Orders | Free Articles | Herbs Index | Contact us

**** Information contained on this site are provided for general informational purposes only and are not meant to substitute for the advice provided by your own physician or other medical professional. We are not responsible for any consequences of using the herbs -what--so-ever - and we consider the end user is the only responsible person of using the herbs. ****



This fruit is a very sweet fruit. Its common name is Carob or St. John’s Bread tree or Carob Bean. Its botanical name is Ceratonia Siliqua. The name Ceratonia siliqua is derived from keràtion (ancient greek for horn). This refers to the hornshaped fruits. Its Arabic name is Kharoob.
The carob tree is a native of the Mediterranean region. It has a historical story as it is said that it was the tree that nourished John the Baptist and thus has this common name St. Johns Bread.
In the Mediterranean region, peasants have virtually lived on the pods in times of famine, but the tree is valued mostly as providing great amounts of pods as feed for livestock .


Carob is mainly used for Diarrhea, indigestion and heartburn. It acts as an Astringent; Demulcent; Emollient; Purgative.
The pulp in the seedpods of carob is very nutritious and, due to its high sugar content, sweet-tasting and mildly laxative. However, the pulp in the pods is also astringent and, used in a decoction, will treat diarrhoea and gently help to cleanse and also relieve irritation within the gut.
Carob’s medicinal uses can be sometimes confusing. Whilst these appear to be contradictory effects, carob is an example of how the body responds to herbal medicines in different ways, according to how the herb is prepared and according to the specific medical problem. The seedpods are also used in the treatment of coughs. A flour made from the ripe seedpods is demulcent and emollient. The seed husks are astringent and purgative.

Food Uses
The seedpods are filled with a saccharine pulp and can be eaten both green or dried. They are very sweet but fibrous, the pulp can be used as a chocolate substitute in cakes ,hence carob is also named “fake chocolate”.
Apart from being chewed as a sweetmeat, carob pods are processed to a cocoa -like flour which is added to cold or heated milk for drinking. It has been combined with wheat flour in making bread or pancakes. A flour made by beating the seeded pods is high in fiber and has been utilized in breakfast foods. The finer flour is also made into confections, especially candy bars. The pods, coarsely ground and boiled in water yield a thick, honey-like syrup, or molasses.
In Germany, the roasted seeds have served as a substitute for coffee. In Spain, they have been mixed with coffee.


 Price / lb : $ 12.0

Buy Herbs | Bulk Orders | Free Articles | Herbs Index