carob

[ kar-uhb ]

Phonetic (Standard)IPA

noun

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.

carob

/ ˈkærəb /

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

Origin of carob¹

1540–50; < Middle French carobe < Medieval Latin carrūbium < Arabic kharrūb bean-pods, carobs

Origin of carob¹

C16: from Old French carobe, from Medieval Latin carrūbium, from Arabic al kharrūbah

Desserts using carob won't substitute your chocolate yearning, but it certainly is a start.

On the opposite bank are two tapering columns without their capitals, placed in a tuft of carob trees.

Usually they indicate the carob tree, as cultivated and subspontaneous, or nearly wild.

The carob has two names in ancient languages—the one Greek, keraunia or kerateia;1692 the other Arabic, chirnub or charûb.

One species of evergreen tree, called the Carob, grew only ten feet in height, but spread to three times that in breadth.

The tree is the carob tree, of which you have here a picture--a fine large tree bearing a sweet pod containing the seeds.

April 18, 2024petrichor

[pet-ri-kawr]

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