Pronunciation: [kˈaɹɒb bˈiːn] (IPA) 
The spelling of "carob bean" uses the phonetic transcription /ˈkærəb/ and /biːn/. It is important to note that the "c" is pronounced like a "k" sound, and the "o" is pronounced like an "ah" sound. The "r" adds a slight emphasis on the second syllable, while the "e" at the end of "carob" is silent. The word "bean" is pronounced with a long "e" sound, and the "n" is not pronounced with a nasal sound at the end.
Carob bean, also known as ceratonia siliqua, is the seed pod of the carob tree, a flowering evergreen tree native to the Mediterranean region. It belongs to the legume family, Fabaceae. The carob bean is a significant agricultural product, sought after for its various uses and nutritional benefits.
The carob bean is elongated and brown in color, resembling a large pod that contains a sweet, edible pulp. It is composed of three main parts: the outer skin, the pulp, and the seeds. The pulp is the most consumed part, boasting a distinctive sweet taste and a unique chocolate-like flavor, which makes it a common substitute for cocoa. The seeds, on the other hand, are often used to make locust bean gum, a thickening agent, and stabilizer in food industries.
Carob beans have been cherished for their nutritional properties. They are an excellent source of fiber, naturally low in fat, and contain essential nutrients such as calcium, potassium, and antioxidants. Additionally, carob beans have no caffeine and are often used as a replacement for chocolate by those who are sensitive to caffeine or seeking healthier alternatives.
Due to its versatility and health benefits, the carob bean is popularly used in various culinary applications, including baking, confectionery, and as an ingredient in desserts or beverages. It can be found in the form of powder, chips, or syrup in health food stores or specialty markets.
The word "carob" comes from the Arabic word "kharrub" or "kharrūb", which ultimately derives from the Hebrew word "ḥărūbh". It is believed that the word has Semitic roots, specifically from the ancient Semitic language of Akkadian. The Akkadian word "karūbu" may have influenced the evolution of the term.
The term "bean" refers to the seeds in the carob fruit. "Bean" comes from the Old English word "bēan", which itself has Germanic roots. The seed-like appearance of the carob fruit's pods likely resulted in its association with the term "bean".
