carob

/kar"euhb/, n.

1. a Mediterranean tree, Ceratonia siliqua, of the legume family, bearing long, leathery pods containing hard seeds and sweet, edible pulp.

2. Also called St. John's-bread, algarroba, locust bean. the pod of this tree, the source of various foodstuffs, including a substitute for chocolate, as well as substances having several industrial uses, and sometimes used as food for animals.

3. a powder made from the ground pods and seeds of this tree and used in cooking, esp. as a substitute for chocolate.

[1540-50; < MF carobe < ML carrubium < Ar kharrub bean-pods, carobs]

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Leguminous evergreen tree (Ceratonia siliqua) native to the eastern Mediterranean region and cultivated elsewhere.

It is sometimes known as locust, or St. John's bread, in the belief that the "locusts" on which John the Baptist fed were carob pods. The tree, about 50 ft (15 m) tall, bears compound, glossy leaves with thick leaflets. Its red flowers are followed by flat, leathery pods that contain 5–15 hard brown seeds embedded in a sweet, edible pulp that tastes similar to chocolate.

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      (Ceratonia siliqua), tree of the pea family (Fabaceae), native to the eastern Mediterranean region and cultivated elsewhere. It is sometimes known as locust, or St. John's bread, in the belief that the “locusts” on which John the Baptist fed were carob pods. The tree, about 15 metres (50 feet) tall, has pinnately compound (feather-formed), glossy evergreen leaves with thick leaflets. It has red flowers followed by flat, leathery pods 7.5–30 centimetres (3–12 inches) long. The pods contain 5 to 15 hard brown seeds embedded in a sweet, edible pulp.

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