Botanical Overview
Ceratonia siliqua, commonly known as Carob, Locust bean, or St. John’s bread, is a member of the Fabaceae family. Native to the Mediterranean and Middle East regions, the edible pods and seeds are primarily used medicinally and as nutritional supplements.
Energetics
This plant is considered to have a neutral temperature and moistening moisture quality. Its taste is predominantly sweet and astringent, with a descending directionality indicating its tendency to calm and settle. Ceratonia siliqua is tonifying and particularly influences the body’s fluids.
Primary Actions
- Demulcent
- Astringent
- Antidiarrheal
- Nutrition
Indications
Western
- Diarrhea
- Gastrointestinal irritation
- Hypercholesterolemia
- Mild constipation
Syndromes
- Gastrointestinal inflammation
- Hyperlipidemia
- Nutritional deficiency
TCM
No established traditional uses documented.
Ayurveda
No established traditional uses documented.
Unani
No established traditional uses documented.
Constituents & Mechanisms
The pods and seeds contain dietary fiber, polyphenols, tannins, pectins, oligosaccharides, and sugars which contribute to their demulcent and astringent properties and nutritional value.
Dosage & Preparations
- Pod powder: 2-5 g 2-3 times daily
- Carob syrup or extract standardized to fiber content: variable doses
- Locust bean gum used as a food additive and texturizer
Safety & Contraindications
Ceratonia siliqua is generally safe when consumed as food or at usual medicinal doses. Caution is advised for individuals with legume hypersensitivity and infants under 1 year due to choking hazards from pods. There is limited data on use during pregnancy and lactation; moderate dietary use is considered acceptable.
Astrological Correspondences
No confidently sourced planetary or elemental rulers identified for Ceratonia siliqua.
Selected References
- Plants for a Future Database: Ceratonia siliqua – carob
- WHO Monographs on Selected Medicinal Plants – Volume 3, 2007
- European Medicines Agency (EMA) HMPC Assessment Report, 2016
- Clinical Nutrition Journal, Alimohammadi S et al., 2015