Carob pod, also called St. John's Bread, has been consumed since ancient times and is referenced in the Bible. It is said that St. John sustained himself for long periods of time on the nutrition of the carob fruit.

Evergreen carob trees, Ceratonia siliqua, are found mostly in Mediterranean regions, especially in the southern and eastern areas of Spain. The carob pods are harvested in September and October, and the seeds are removed to make locust bean gum. The remaining husk consists of mostly carbohydrates (35-60%), dietary fibers, tannins, proteins and minerals. The husk is ground up to make carob powder that is used as a cocoa replacer mostly in natural food markets.