Carob - Characteristics, Application, Comparison to Cocoa
Tomasz Jankowski
2026-03-20
6 min. read
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The history of carob consumption dates back to before Christ, yet not everyone has had the opportunity to familiarize themselves with this product, and its use in the kitchen remains a mystery. What is carob, what are its characteristics, and why is it frequently compared to cocoa? Please continue reading.
Carob – what is it?
Carob, also known as the carob tree, is a plant from the family of legumes (Leguminosae) that originated from the region of Oman. Although carob can also grow wild, the main cultivation areas are in the Mediterranean basin. The largest carob plantations are located in Italy and Portugal. Although not yet widespread in Poland, the worldwide production of carob exceeds 300,000 tons per year. A tree can produce up to 100–400 pods per year. The carob tree can reach a height of up to 15–18 meters and is characterized by its spreading crown, evergreen leaves, and thick bark on the trunk. The pods are the fruits of the carob tree and can reach a length of up to 20–25 cm and a width of about 2 cm, with a brown color with a slight purple hue. The inedible parts are the hard, grayish-brown seeds located inside the pods. It is believed that the first mentions of the consumption of carob can already be found in the Gospel of Matthew. The evangelist describes the meal of John the Baptist, who only ate honey and locusts in the desert of Judea. Although these insects also served as food at that time, it is assumed that the evangelist actually meant carob. Hence, the name carob is derived from the carob fruit.
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