Botanical name: Ceratonia siliqua

Common names: carob, St. John's Bread, locust bean, Egyptian fig

Carob is often used as a caffeine-free, hypoallergenic substitute for chocolate. Although naturally sweet, unroasted carob retains a slight bitterness which makes it a wonderful addition to sweet dishes and desserts. Carob is used in the same manner as cocoa nibs or powder and can be sprinkled on food or taken as a tea, extract, or capsule.