Hornwort (Ceratonia siliqua)

Other names: carob, carob bread

The carob tree is a tree-like plant native to the eastern Mediterranean. It is currently cultivated throughout the Mediterranean, but also in California, Brazil, South Africa and Australia. It reaches a height of up to 15 metres and is known for its leathery, thin leaves and especially for its fruit - dark brown pods with edible seeds inside. These have been used since ancient times as a source of food for humans and livestock. The pods have a pleasantly sweet taste, reminiscent of chocolate. Therefore, the plant is often used as a healthy substitute for chocolate, as it is caffeine-free, has a low glycaemic index and is rich in calcium.

Carob seeds have a wide range of applications in the food industry. The pods are harvested when they are still green, after which they are dried and the seeds are shelled. These are then processed into carob powder. This powder is used as an alternative to cocoa powder in the confectionery industry to make, for example, chocolate bars, candies, biscuits, puddings or even ice cream. Due to the sweet taste of carob powder, products made from it can be made with less added sugar. Another advantage is that it is also gluten-free, which is appreciated by people with coeliac disease, but also by those who follow a raw and vegan diet. Compared to regular chocolate, carob is higher in protein and has less fat and sugars. It is also used in medicine to prevent osteoporosis due to its high calcium content. Carob is also used to make, for example, syrups or healthy protein bars.