La carob It is a product that is increasingly used in natural cuisine and if not long ago it was not highly regarded by the great chefs, today it is one of the basic ingredients of health-conscious gastronomy.
Where it is most used is in the preparation of cookies: sweet, dark and with a flavor that tries to emulate that of chocolate but in a much healthier and more nutritious way.
A popular tree
El carobor it is a tree native to the south-western part of Asia that gives away its famous legumes, which are of a characteristic dark chocolate color that later also stains the elaborated products.
Also know as Garrofero or Algarrobera, this tree belongs to the family Caesalpiniaceae and its scientific name is Ceratonia siliqua. Although it is native to Asia, it is very present in the Mediterranean area, where its cultivation has spread.
Undoubtedly, the most striking thing about the tree are its fruits, although the species itself will not go unnoticed considering that each specimen reaches an average height of ten meters. It has dark green, alternate, compound and pinnate leaves. The flowers are born in the summer and early autumn.
The tree can be presented in different varieties: mollar (very pulpy red-chestnut fruit with long pod and white pulp), negrete (black fruit, thick and lively pulp), caches (dark red fruit with very long, slightly pulpy pods), red ( small fruit and white pulp) and Matafelera (dark fruit that ends in hairs).
Caring for the Carob tree
This tree grows in full sun and it adapts very well to dry and hot climates although it does not tolerate cold. It is also not demanding on the ground, being able to tolerate any type of terrain. It is important to regulate the irrigation since it does not tolerate too humid soils.
Among the latests Moravia's compositions pests and diseases of the carob tree more frequent are the woodworm (Zeuzera), and the fungi Aspidiotus sulphureus, Oidio ceratonia and Dematophora necatrix.