Tag: Locust bean

For centuries, the locust bean has been a staple food and seasoning in West Africa. But is locust bean healthy, and what does modern science say about its nutritional value and potential health benefits?

Carob, derived from the pods of the locust bean tree, has been used as a natural sweetener for centuries in the Mediterranean region. It serves as a popular chocolate alternative for those seeking a caffeine-free, lower-fat option with a distinct, mild flavor profile. This article explores how carob powder functions as a cocoa replacement, its nutritional differences, and how to use it in various recipes.

Many people wonder about the difference between carob flour and carob powder, but for most culinary purposes, the terms refer to the same product. Both are derived from the ground and roasted pulp of the carob tree's pod, acting as a naturally sweet, caffeine-free alternative to cocoa.

Raw African locust bean seeds have a slightly acidic pH, typically ranging between 5 and 6. The question of whether locust bean is acidic, however, is complex because its pH level changes drastically depending on how it is processed, particularly through fermentation.

Native to the Mediterranean region for over 4,000 years, Ceratonia siliqua is a flowering evergreen tree that thrives in warm, dry climates. This evergreen tree is known in English by several common names, most prominently as the carob tree.