Carob, derived from the dried pods of the Ceratonia siliqua tree, is a naturally sweet and robust ingredient often used as a caffeine-free alternative to cocoa. Native to the Mediterranean region, these dark brown pieces are a versatile pantry staple known for their chocolate-like aroma and mild, nutty flavor.

Culinary Appeal of Dried Carob Pieces
Carob pieces can be used in a variety of sweet and savory recipes:

• Tea & Infusions: Steeped to create a rich, cocoa-like herbal tea.

• Baking & Cooking: Added to stews or desserts for a hint of sweetness and depth.

• Flavor Profile: Sweet, toasty, and naturally chocolatey—without the bitterness of cacao.

Why Choose Dried Carob?

• Caffeine-Free: A natural alternative to chocolate in teas and treats.

• Naturally Sweet: No added sugar needed—carob brings its own gentle sweetness.

• Versatile Uses: Great in beverages, baking, and traditional recipes.

Botanical and Cultural Identity

• Botanical Name: Ceratonia siliqua

• Common Names:

  • English: Carob, St. John's Bread, Locust Bean

  • Arabic: خروب (Kharoub)

  • Hebrew: חרוב

  • Spanish: Algarrobo

  • French: Caroubier

  • Italian: Carrubo

  • Greek: Χαρούπι (Charoupi)

  • Other: Caroube, Locust Fruit, Carob Pods

Add Sweet Depth to Your Pantry
Whether you're steeping it into a cozy tea or using it as a subtle sweetener in baking, carob pieces offer a wholesome, naturally satisfying flavor rooted in centuries of culinary tradition.