Carob consumed by humans is the dried (and sometimes roasted) pod. The pod consists of two main parts: the pulp accounts for 90% and the seeds for 10% of the pod weight. Carob is mildly sweet and is used in powdered, chip, or syrup form as an ingredient in cakes and cookies, and as a substitute for chocolate. Carob bars are widely available in health food stores. A traditional sweet, eaten during Lent and Good Friday, is also made from carob pods in Malta. While chocolate contains levels of theobromine which are toxic to some mammals, carob contains absolutely no caffeine and no theobromine. The pulp is about 48–56% sugars and 18% cellulose and hemicellulose.
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