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Carob

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Scientific name: Ceratonia siliqua

Family: Fabaceae

Origin: Mediterranean

Medicinal use: The fruit, called carob, is a leathery, dark brown pod. The carob is a species of great rusticity and resistance to drought, The fruit, the carob, once ripe, can be consumed raw, With the carob it is possible to prepare a substitute for chocolate called carob (which is carob in English), widely used in diet foods.

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