Carob

Latin Name
Ceratonia siliqua
Herb Class/Action
• Nutritive tonic
• Demulcent
• Antioxidant
• Digestive astringent
• Cholesterol‑balancing
• Mild expectorant
Parts Used
• Pods (ripe, dried)
• Powder (roasted or raw)
• Syrup (carob molasses)
Flavors
• Sweet
• Cocoa‑like
• Earthy
Energetics
• Cooling
• Moistening

Traditional Benefits
Native to the Mediterranean and Middle East, carob pods have been eaten since antiquity as a mineral‑rich sweetener and digestive aid. Traditionally called “St. John’s Bread,” carob was carried by travelers and desert nomads as a sustaining food, soothing the gut and quelling hunger. Folk medicine praised roasted carob for calming acid reflux, relieving childhood diarrhea, and easing coughs. Rich in calcium, potassium, and soluble fiber, carob has long been used to build strength during convalescence and to sweeten herbal formulas without refined sugar.

A Natural Allergy Ally
Carob’s gentle, gluten‑free, caffeine‑free profile makes it ideal for sensitive individuals who react to chocolate or stimulants. Its tannins help tighten inflamed mucosa, potentially easing post‑nasal drip and histamine‑triggered gut upset.

A Herb for Seasonal Support
In cooler months, roasted carob powder offers a comforting, mineral‑dense “hot chocolate” alternative that nourishes adrenals without caffeine. During summer, carob molasses stirred into water provides electrolyte support and gentle energy for heat‑drained bodies.

How It Works
Carob is packed with insoluble and soluble fibers—including pectin and galactomannans—that bind toxins, regulate bowel movements, and lower LDL cholesterol. Polyphenols such as quercetin and gallic acid supply antioxidant and mild antimicrobial actions. Natural sugars (sucrose, fructose) offer quick energy without the theobromine or caffeine found in cacao, while mineral content (calcium, magnesium) supports bone and nerve health. The pod’s astringent tannins calm diarrhea by reducing intestinal inflammation and fluid secretion.

Best Ways to Use It
Tinctures/Extracts: Rare; carob is primarily a food.
Herbal Teas: Simmer 1 tbsp roasted carob powder in milk or water for 5 min; sweeten to taste.
Powder/Culinary: Replace cocoa 1:1 in baking; blend into smoothies for mineral boost.
Syrup (Carob Molasses): 1–2 tsp daily as an iron‑rich tonic or natural sweetener.

Fun Fact
The word “carat” (for gold purity) derives from the weight of carob seeds, which were once used as a uniform standard in ancient trade because each seed is remarkably consistent—about 200 mg.

A Herb for Modern Use
Carob is gaining renewed interest as a caffeine‑free superfood for children, pregnant women, and anyone sensitive to chocolate. Its prebiotic fibers feed gut flora, while its low‑fat, mineral‑rich profile fits paleo, gluten‑free, and low‑histamine diets. Herbalists add carob to cough syrups for its expectorant sweetness and to convalescent formulas for gentle nourishment.

Safety Considerations
Generally regarded as very safe. High fiber may cause mild bloating if introduced suddenly in large amounts. Those with fructose malabsorption should monitor intake of carob molasses. No known drug interactions.