Post
1. Ceratonia siliqua is native to the Mediterranean regions, although it was spread to some.
https://doi.org/10.1111/jbi.13726 #Botany #PlantScience #Science #Carob
A strong east–west Mediterranean divergence supports a new phylogeographic history of the carob tree (Ceratonia siliqua, Leguminosae) and multiple domestications from native populations
2. Ceratonia siliqua is not the only plant species that is sometimes called "carob" (in English and other languages). It is the original, though. This is why it's good to use the scientific binomial (Ceratonia siliqua) to be precise.
Spanish colonizers also called Prosopis species “algarroba” (the Spanish common name for Ceratonia siliqua, which is translated as “carob” in English) #Botany #PlantScience #Science
2. (cont'd) because it also makes an edible pod that can be used in similar ways to carob. Ooh! Looks like these Prosopis species got moved to a new genus! https://en.wikipedia.org/wiki/Neltuma_nigra #Botany #PlantScience #Science
3. Ceratonia is a genus with only two species as members (so far). #Botany #PlantScience #Science
4. The part that's used directly for its flavor & sweetness is the pod itself, not the seeds. The best varieties found in nature (there is no carob breeding that I know of...everything is selection - finding and clonally propagating the best varieties) have about 50% sugars in them. #Botany #PlantScience #Science #Carob #Food
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