29. Carob Pod

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch29

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Carob Pod, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch29

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • carob pod, growing on trees - pods when ripened, somewhat sweet;
  • “karat,” unit of weight of diamonds - derived from Greek word keratin;
  • ancient Egypt - fleshy part of carob pod eaten by people;
  • times of famine - peasants surviving on carob pods;
  • tree, dioecious with male, female or hermaphrodite separate trees;
  • carob, produced in Spain and Portugal - in Cyprus, Crete, Sicily, Sardinia and Majorca;
  • carob pods, rich in sugars - being present to a level of 40–50%;
  • kibbled (cut into pieces) dried carob pods - mildly roasted, used as flavor in foods, and tobacco products;
  • carob pods, used for making flour and syrups - roasted extracts used in range of products;
  • production of dextran and fructose from carob pod - explored using microbial techniques


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Extractive

  • Identification Numbers

  • References