Common name Carob
Latin name Ceratonia siliqua
Parts used Seed
Carob is particularly sympathetic to the digestive and circulatory systems.
Carob is warming in the first degree and drying in the second degree. This makes it often indicated for the kapha dosha, which has a tendency towards coldness and torpor.
Taste and quality
Carob is warm, sweet and astringent.
Carob is indicated for a variety of gastrointestinal issues. It is particularly useful in cases of upset stomach and diarrhea. It is also an effective treatment for managing blood sugar and combating obesity. It helps reduce cholesterol in the blood, and improve the ratio between HDL and LDL. It helps prevent anemia and is a good tonic for sore throat and fever.
History and lore
According to legend, carob bean pods were the “locusts” that sustained St. John the Baptist as he preached throughout the desert wilderness. For this reason, carob pods are commonly called St. John's Bread and, less often, locust bean.
Carob is native to the Mediterranean region including Southern Europe, Northern Africa, and the larger Mediterranean islands; to Western Asia into Iran; and to the Canary Islands and Macaronesia.
Dosing and formulas