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Carob Bean Pod Cut & Sifted

Carob Bean Pod Cut & Sifted

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OUT OF STOCK (ETA 5/15/2014)
Out of stock
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OUT OF STOCK (ETA 5/15/2014)
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$1.60 

Carob is a large tree in the pea family that is native to the Mediterranean region. It is also known as St. John’s bread because St. John the Baptist reputedly survived in the wilderness by eating honey and carob bean pods.

The dried pods taste like chocolate but are lower in sugar and lack the enzyme theobromine, which is toxic to some animals and an allergen to certain people.

kosher certificate information
Ceratonia siliqua

Carob Bean Pod Cut & Sifted

Carob bean pods, c/s

Scientific Name: Ceratonia Siliqua
Origin: Spain

Common Names: Saint John's Bread, Algaroba Bean, Carob Tree, Locust Bean.

Part used: Pod, Seed

Properties: Carob contains alanine, alpha-aminopimelic-acid, amino acids, arginine, ash, aspartic acid, benzoic acid, butyric acid, capronic acid, carubin, catechin tannin, cellulose, ceratoniase, ceratose, chiro-inositol, concanavalin-A, fat, formic acid, fructose, D-galactose, gallic acid, beta-D1,6-DI-O-galloylglucose, beta-D-glucogallin, glucose, glutamic acid, glycine, gum, hemicellulose, histidine, hydroxyproline, invert sugars, isobutyric acid, isoleucine, leucine, leucodelphinidin, lignin, lysine, D-mannose, methionine, mucilage, myoinositol, pectin, pentosane, phenylalanine, pinitol, primverose, proline, protein, saccarose, saponin, serine, starch, sucrose, sugars, tannin, threonine, tocopherol, tyrosine, valine, water, xylose. The pods are rich in antioxidant polyphenols (19.2%), as is chocolate.

Nutritional: Carob pod is a reliable source of dietary Carbohydrates and Calcium, Potassium, and Riboflavin. The seed residue after gum extraction can be made into a starch- and sugar-free flour of 60% protein content.

Background: The various names for Carob bean include locust bean, and St. John's bread—as it was likely the eaten by John the Baptist in the wilderness as in Biblical reference. Carob is used also for curing tobacco, in paper making, and as a stabilizer in food products. It has been claimed that the seeds were the original karat, the measurement of weight for precious jewels and metals. The pods filled with a sweet pulp, were eaten, fresh and dry and were a favorite food with the ancients. Specimens were exhumed Pompeii. The ancient Egyptians extracted a honey-like liquid from the hull of the pod in which they preserved fruits in Sicily, a spirit and a syrup are prepared.

Spanish missionaries introduced carob into Mexico and California. In 1854, seeds of this tree were distributed from the United States Patent Office and subsequently 8,000 seedlings were distributed around the US South. Many were later planted in Texas, Arizona, California and Florida as ornamental, shade trees.

High in carbohydrates, Carob has been used for its nutritional value for over centuries possibly millennia. Carob pods were the most important source of sugar before the spread of sugarcane and sugar beets. Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat.

Carob is naturally sweet and is similar to sweetened cocoa, but containing no caffeine, the obromine or other psychoactive substances. Unlike chocolate products, carob is non-toxic to dogs and is used in dog treats

Two distinct products are derived from its pod which is high in carbohydrate: carob bean gum and carob powder. Carob bean gum is made from the beans encased in the pod, used extensively in food manufacturing for binding. Carob powder, noted for its similarity to cocoa powder, is made by drying, roasting, and grinding the carob pod after the beans have been removed. The color and flavor of carob vary depending upon the roasting process—the longer carob is roasted, the darker its color and the blander its flavor. Solid carob, carob chips, and carob syrup are made from carob powder.

Carob pod chips and powder are used for tea, added to tea formulas and to food and beverage recipes for flavor and nutrition.

Often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. To substitute carob powder for cocoa,: 1 1/2 to 2 parts carob by weight. Carob, unlike cocoa, is naturally sweet. Carob chips are easily substituted for chocolate chips recipes, and carob powder is viable as a substitute for cocoa.

Description: A leguminous evergreen tree of the family Leguminosae, native to Mediterranean regions and widely cultivated in other warm climates, The tree reaches 50 to 55 ft in height. The trunk of a 20-year-old tree may grow to a circumference over 30 inches. Evergreen leaves are pinnate with 6 to 10 opposite leaflets, oval, rounded at the apex, dark-green, leathery, 1" to 2 1/2" in length. Tiny, red flowers in short, slender racernes in clusters along the branches: male, female or hermaphrodite on separate trees. The pod is light- to dark-brown, oblong, flattened, straight or slightly curved, with a thickened margin; 4"-12" long, usually 1" in width; Glossy, tough and fibrous. It is filled with soft, semi-translucent, pale-brown pulp, scant or plentiful, and 10 to 13 flattened, very hard seeds which are loose in their cells and rattle when the pod is fully ripe and dry.

Safety: There is no known negative safety information available for this herb.

More Bulk Herbs and Spices Information:

Chaparral leaf
Caraway Seed
Cumin Seed
Copal Oro
Cascara sagrada
Celery Seed
Carob Beans
Chicory




                                                                                           

For educational purposes only
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

 


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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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