The flat leathery seedpods of the carob tree are sometimes called St. John’s bread in reference to a belief that these pods were the “locust” St. John fed on in the wilderness, for the honey locust tree is somewhat similar to the carob tree. The carob tree is native to the Mediterranean region; before chocolate became a common commodity, the dry carob pod was a “candy” to the poorer children of that area. Chewing carob pods may not appeal to more refined tastes, but they do yield a sugary, vaguely chocolate-like flavor and lots of nutrients in the form of minerals and vitamin A.
Carob is used nowadays mainly as a chocolate substitute for those who are allergic to chocolate or wish to avoid it because of its high fat content (carob has 2 percent fat as opposed to the 52 percent in chocolate). Carob can yield some delicious confections, but don’t expect them to taste just like chocolate or you are doomed to disappointment.
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