Seed - rich in protein. A flour is made from them which is 60% protein, it is free from sugar and starch and is suitable for baking. It can be used as a chocolate substitute. An edible gum is extracted from the seed, a substitute for Gum Tragacanth (see Astragalus species). A stabilizer and thickening agent, it is also used as an egg substitute.The roasted seed is a coffee substitute.
Tannin is obtained from the bark.Wood - hard, lustrous. Highly valued by turners, it is also used for marquetry and walking sticks.
The seed husks are astringent and purgative.The bark is strongly astringent. A decoction is used in the treatment of diarrhoea.
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This species is not very hardy in Britain but it succeeds outdoors in favoured areas of S. Cornwall, tolerating temperatures down to about -5°c when in a suitable position. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun[K]. The carob is frequently cultivated in warm temperate zones for its edible seed and seed pods. Mature trees in a suitable environment can yield up to 400 kilos of seedpods annually. There are named varieties with thicker pods. Seeds are unlikely to be produced in Britain since the tree is so near (if not beyond) the limits of its cultivation[K]. The seed is very uniform in size and weight, it was the original 'carat' weight of jewellers.This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.
Problems, pests & diseases
Associations & Interactions
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Polycultures & Guilds
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This table shows all the data stored for this plant.
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