The carob tree is a member of the legume (pea) family and it grows in Mediterranean areas. It favours arid conditions which are naturally alien to fungus and pests so little or no chemical sprays are needed in its cultivation. It is a large tree and grows to 15m in 50 years. It produces no fruit for the first 15 years of its life, but will fruit well into its old age. A large tree can produce one ton of beans in one harvest.
Carob has rightly been coined the healthy alternative to chocolate. As most of us are now aware, carob is free from the stimulants caffeine and theobromine found in chocolate. It is also naturally sweet, so carob products will generally contain substantially less sugar than their chocolate counterparts. Carob powder can be substituted for cocoa powder in any recipe. Carob is also available in bars, drops and in confectionery.
Carob is free from caffeine and theobromine which can be addictive and can cause allergies. Caffeine and theobromine are stimulants. Caffeine is the most active and works directly on the brain stimulating the senses, inspiration and alertness. It can be transmitted through breast milk and pregnant women are advised to restrict their caffeine intake. Caffeine has analgesic properties but also has side-effects such as anxiety, nervousness, nausea, and palpitations. Caffeine not only stimulates the brain and other organs but also increases the heart rate. It can provoke emotional reactions. It stimulates the gastric juices and acts as a diuretic and so can cause excess loss of the water soluble vitamins B & C. Caffeine stimulates release of the body's stored energy reserves, meaning that sugars are released into the blood. This can increase the risk of diabetes and possibly obesity and can cause mood swings.
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