a Mediterranean tree, Ceratonia siliqua, of the legume family, bearing long, leathery pods containing hard seeds and sweet, edible pulp.
Also called St. John’s-bread, algarroba, locust bean. the pod of this tree, the source of various foodstuffs, including a substitute for chocolate, as well as substances having several industrial uses, and sometimes used as food for animals.
a powder made from the ground pods and seeds of this tree and used in cooking, especially as a substitute for chocolate.
Historical Examples

Here and there a carob tree or a clump of tamarisk at a tomb.
Letters from the Holy Land Elizabeth Butler

The Locust, or carob Bean, is now largely used by the stock-feeder.
The Stock-Feeder’s Manual Charles Alexander Cameron

It produced the “lotus-zizyphus” or the carob, now common in the islands of the Mediterranean and on the continent.
The Geography of Strabo, Volume III (of 3) Strabo

One occasionally sees in Malta a peculiar tree called the carob, with thick, dark green foliage.
The Story of Malta Maturin M. Ballou

The climate is mild, and not only the grape and olive, but dates, figs and the carob or locust-bean flourish.
Encyclopaedia Britannica, 11th Edition, Volume 16, Slice 4 Various

carob gathering commences about mid-August and lasts for about a month.
Notes on Agriculture in Cyprus and Its Products William Bevan

The pulp of the pods of the carob tree is eatable; but that of Poinciana is said to be injurious.
Botany for Ladies Jane Loudon

The carob (Ceratonia Siliqua) must also be mentioned as among the rarer products of this region.
The Seven Great Monarchies Of The Ancient Eastern World, Vol 2. (of 7): Assyria George Rawlinson

The carob tree belongs to the natural order Leguminos, sub-order Caesalpin, and is the only species of the genus Ceratonia.
Notes on Agriculture in Cyprus and Its Products William Bevan

The lotus-eaters dwelt in Cyrenaica, so that the carob must have been abundant in their country.
Origin of Cultivated Plants Alphonse De Candolle

Also called algarroba. an evergreen leguminous Mediterranean tree, Ceratonia siliqua, with compound leaves and edible pods
Also called algarroba, Saint John’s bread. the long blackish sugary pod of this tree, used as a substitute for chocolate and for animal fodder

1540s, from French carobe, ultimately from Arabic kharrub “locust bean pod” (also in Persian as khirnub), perhaps from Assyrian kharubu or Aramaic kharubha “carob tree, carob,” related to Hebrew harubh.


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