Tree-fetish Tuesday #18
I love carob! The trees are shady, shapely evergreens dotted around in many mediterranean lands. The tree's fruits are large pods, reminiscent of giant runner beans.
As a food, it gets a bad reputation from being used as a chocolate substitute, but as an ingredient in its own right, carob can be wonderful - it is dark and bitter-sweet and can be used as a flavouring in both savoury dishes and desserts. Curries, bread making and muesli can certainly all be spiced up with the addition of a bit of carob powder.