What Is Carob (Harnup)? Benefits, Nutritional Value, Products and Sales
Carob, also popularly known in Turkey as harnup (a regional Turkish name for carob), is the fruit of the carob tree (Ceratonia siliqua L.), native to the Mediterranean basin. This long, brown, pod-shaped fruit, with its natural sugars, high fiber content and absence of caffeine, is eaten as a snack and also serves as the raw material for many products such as flour, molasses, extract and carob bean gum.
In this guide we cover carob from start to finish on a single page: the origin of its name, the structure of the tree and the fruit, where it grows in Turkey and around the world, its nutritional value, what scientific studies actually say about its benefits, who should be careful, the products made from carob, and the quality criteria to check when buying carob. For more detail on each topic, we have linked to our related articles.
What Is Carob? The Short Answer
Carob is the fruit of an evergreen, long-lived tree of the legume family (Fabaceae). Botanically, the fruit is a pod: it consists of a tough exterior, a sweet, fibrous pulp inside, and hard seeds lined up within that pulp. As it ripens, its color changes from green to dark brown, and it is harvested once dry.
Carob's defining characteristics are that it is naturally sweet, rich in fiber and very low in fat, and, unlike cocoa, contains no caffeine or theobromine. The pulp of the fruit is used in food, while the seed is used in industry (carob bean gum, E410).
| Feature | Details |
|---|---|
| Scientific name | Ceratonia siliqua L. |
| Family | Legumes (Fabaceae) |
| Other names | Harnup, harnub (regional Turkish names); in English carob, locust bean |
| Where it grows | Mediterranean climate; in Turkey, along the Mediterranean and Aegean coasts, above all in Antalya, Mersin and Adana |
| Harvest season | In Turkey, usually from September through November–December, depending on the area |
| Parts of the fruit | Pulp and seed |
| Main products | Whole pods, kibble (granules), flour/powder, molasses, extract, seeds and carob bean gum |
Carob or Harnup? Its Name and Other Names
The Turkish name "keçiboynuzu" (literally "goat's horn") comes from the resemblance of the ripe pod, curved and tapering toward the tip, to a goat's horn. In many areas along the Mediterranean coast, however, the fruit is known as harnup. Harnup is a regional name derived from the Arabic form "ẖarnūb"; expressions such as "harnup pekmezi" (carob molasses) and "harnup şerbeti" (carob sherbet) come from it as well.
This regional name also lives on in an official document: the geographical indication registered by the Turkish Patent and Trademark Office for the carob grown in Alanya is named "Alanya Keçiboynuzu / Alanya Harnup" (TÜRKPATENT, 2025).
Most of its names in the world's languages also derive from the same Arabic root: carob in English, caroube in French, carruba in Italian, algarroba in Spanish. The English name "locust bean", meanwhile, has carried over into the name of the gum obtained industrially from the seed (locust bean gum). In the scientific name, "Ceratonia" comes from the Greek word for horn and "siliqua" from the Latin word for pod; in other words, the scientific name, just like the Turkish one, describes the horn-like shape of the fruit. For details, see our articles Alanya Carob and The History of Carob.
The Carob Tree and the Structure of Its Fruit
The carob tree is evergreen, broad-crowned and long-lived. It is adapted to hot, dry summers and mild, rainy winters; it tolerates drought and salinity and can also grow in calcareous, nutrient-poor soils (Thomas et al., 2024). Because it is sensitive to frost, its cultivation is concentrated along the coastline and in low-altitude areas.
The fruit consists of two parts with very different economic value. The pulp makes up most of the pod's weight; it is the sweet, fibrous part that is eaten as food. The seeds are hard-coated; carob bean gum, used as a thickener in the food industry, is obtained from their endosperm.
According to a recent review, the pulp accounts for roughly 80–90 percent of the pod's weight and the seeds for 10–25 percent (Correia and Pestana, 2024). The ratio varies with variety and growing location: comparisons carried out in Turkey found that grafted (cultivated) types have larger, fleshier pods, while wild types have a higher share of seed.
The Alanya Carob registration document gives a fruit weight of 28.8–41.8 grams and a length of 191–218 mm, and states that each pod contains 13–15 seeds (TÜRKPATENT, 2025). We also discuss pod structure in our article Carob Varieties.
Where Does Carob Grow? Production Worldwide and in Turkey
Carob is native to the Mediterranean basin. Spain, Portugal, Italy, Morocco, Greece, Cyprus and Turkey are the world's leading producers. According to a review combining data from FAO, the Spanish Ministry of Agriculture and the Italian National Institute of Statistics, world production in 2012–2021 averaged around 184 thousand tonnes per year; Spain ranks first with roughly a quarter of the total, while Turkey ranks fifth with an annual average of 15,489 tonnes (Mahdad and Gaouar, 2023).
Production in Turkey has risen markedly in recent years. According to FAOSTAT, Turkey's carob production grew from 13,985 tonnes in 2014 to 24,561 tonnes in 2023 (FAO, FAOSTAT). Production is concentrated along the Mediterranean coast; the 2022 provincial figures given in the West Mediterranean Development Agency report, based on TurkStat (TÜİK) data, are as follows (Erbaş, 2024):
| Province | Production (tonnes, 2022) |
|---|---|
| Antalya | 13,095 |
| Mersin | 8,776 |
| Adana | 2,108 |
| Muğla | 734 |
| Osmaniye | 331 |
According to these figures, Antalya alone accounts for more than half of Turkey's production; the areas around Alanya, Gazipaşa, Anamur and Silifke are synonymous with carob. For detailed figures, see our articles Carob Production in Turkey and Turkey's Carob Exports.
When and How Is Carob Harvested?
Carob fruits begin to grow in spring, start ripening over the summer months and turn from green to brown as they mature. According to the guide of the General Directorate of Forestry, the harvest begins in September and can last until November–December depending on the area; the Alanya Carob registration document gives the harvest period as September–October.
Signs that a pod is ready for harvest are a dark brown color, a dried stalk, loss of moisture in the fruit, and seeds that rattle when the pod is shaken. The West Mediterranean Development Agency report notes that harvesting is done once the moisture content of the fruit has fallen to 12–18 percent (Erbaş, 2024).
Harvesting still relies largely on manual labor: nets or sheets are spread under the tree, ripe pods are knocked from the branches with long poles and then sorted. Because flowering on the carob tree coincides with the harvest, care must be taken not to damage, with heavy blows, the flower clusters that will bear the following year's crop. More on this in our article Carob Harvest.
Carob Nutritional Value: What Is in 100 Grams?
The nutritional value of carob varies with the form of the product (whole fruit, flour/powder, molasses) and its moisture content. The most frequently cited reference is the carob flour entry in the U.S. Department of Agriculture's FoodData Central database (USDA, 2019):
| Nutrient (100 g carob flour) | Amount |
|---|---|
| Energy | 222 kcal |
| Carbohydrate (by difference, incl. fiber) | 88.88 g |
| Total sugars | 49.08 g |
| Dietary fiber | 39.8 g |
| Protein | 4.62 g |
| Fat | 0.65 g |
| Potassium | 827 mg |
| Calcium | 348 mg |
| Magnesium | 54 mg |
| Iron | 2.94 mg |
| Caffeine / Theobromine | 0 mg / 0 mg |
The conclusion from the table is clear: roughly half of carob flour's weight is natural sugar and roughly two-fifths is dietary fiber; its fat content is below 1 gram. Most of the sugar is sucrose, and according to reviews the pulp contains around 48–56 percent total sugars on a dry matter basis (Goulas et al., 2016). A study carried out in Cyprus noted that carob pods and carob powder fall into the "high fiber content" category under European Union rules (Papaefstathiou et al., 2018).
Carob is popularly believed to be "very high in iron"; however, USDA data show 2.94 mg of iron per 100 grams. Carob actually stands out for its calcium, potassium and fiber. For vitamins, minerals and differences between product types, read our article Carob Nutritional Values.
Benefits of Carob: What Do Scientific Studies Say?
Many claims about carob circulate on the internet. In this section, we report only the properties that can be measured from its composition and the findings of published studies, together with their limitations.
The undisputed properties of carob that stem from its composition are as follows:
- It is rich in fiber. 100 grams of carob flour contains 39.8 grams of dietary fiber (USDA, 2019).
- It contains no caffeine or theobromine. In independent analyses, these stimulants were either not found at all in carob products or measured at very low levels (Craig and Nguyen, 1984; Papaefstathiou et al., 2018).
- It is very low in fat. Carob flour contains 0.65 grams of fat per 100 grams; for cocoa powder this figure is 13.7 grams (USDA, 2019).
- It is notable for calcium and potassium. It contains 348 mg of calcium and 827 mg of potassium per 100 grams (USDA, 2019).
- It is naturally sweet. It can help reduce added sugar in recipes; however, its own natural sugar counts toward total sugar intake.
- It contains polyphenols and D-pinitol. Ripe pods have been reported to contain 16–20 percent tannins by dry weight and 1.0–8.5 grams of D-pinitol per 100 grams of dry matter (Goulas et al., 2016).
The best-known human study on health concerns cholesterol: in a 6-week randomized study with 58 volunteers with high cholesterol, a special carob preparation rich in insoluble fiber (15 g per day) was reported to be associated with a 10.5 percent reduction in LDL cholesterol (Zunft et al., 2003). There are also studies on blood sugar, digestion and antioxidant effects; however, the results are mixed, and most were carried out with special preparations, in small groups or under laboratory conditions.
The accurate statement is therefore this: as a fiber-rich, caffeine-free, low-fat food, carob can be part of a balanced diet; but it is not a product that treats or prevents any disease. In Turkey, too, claims of preventing or treating disease may not be used in the labeling or promotion of foods. For more detail, see our articles Carob and Blood Sugar, D-Pinitol in Carob and Does Carob Contain Caffeine?
The Difference Between Carob and Cocoa
Because of its color and aroma, carob powder is often used in place of cocoa; however, the two products come from different plants and from different parts of them. Cocoa is made from the beans of the tropical cacao tree, while carob powder is made from the pulp of the carob fruit. According to USDA data, the differences per 100 grams are as follows (USDA, 2019):
| 100 g | Carob flour | Cocoa powder (unsweetened) |
|---|---|---|
| Caffeine | 0 mg | 230 mg |
| Theobromine | 0 mg | 2057 mg |
| Fat | 0.65 g | 13.7 g |
| Total sugars | 49.08 g | 1.75 g |
| Dietary fiber | 39.8 g | 37.0 g |
| Calcium | 348 mg | 128 mg |
In short, carob is a caffeine-free, low-fat and naturally sweet alternative. It does not, however, provide cocoa's stimulating effect or the rich mouthfeel that comes from its fat. The full comparison is in our article Carob vs. Cocoa Comparison, and its use in the kitchen is covered in How to Use Carob Powder Instead of Cocoa.
Products Made from Carob
Carob's greatest value lies in the fact that a single fruit yields a wide range of products. The pulp is turned into food products and the seed into industrial raw materials, while its flowers are also a source for bees.
| Product | What is it? | Where is it used? |
|---|---|---|
| Carob pods (whole fruit) | Whole pods, harvested and dried | Snacking, homemade molasses and as a processing raw material |
| Carob kibble (granules) | Deseeded, broken-up pulp (kibble) | Production of powder, molasses, extract and animal feed |
| Carob flour (powder) | Pulp that is dried, roasted if required, and ground | Cakes, cookies, drinks, cocoa alternative |
| Carob molasses (pekmez) | Fruit solids extracted with water and concentrated | Breakfast, sweetening, tahini and carob molasses |
| Carob extract | A concentrate obtained by controlled extraction | Food, beverage and supplement industries |
| Carob seeds | The hard seed inside the pod | Production of carob bean gum (E410) |
| Carob bean gum / locust bean gum (E410) | A galactomannan obtained from the endosperm of the seed | Ice cream, dairy products, sauces, infant formula |
| Carob honey | Honey produced by bees from carob flowers | Table honey |
We cover each of these products in separate articles: Carob Flour and Powder, Carob Kibble (Granules), Carob Molasses, Carob Seeds, Carob Bean Gum (E410), Carob Extract and Carob Honey. To compare which product suits which purpose, you can also take a look at our Carob Products Guide.
How Is Carob Eaten?
Carob is eaten in different ways depending on the form of the product:
- As a fruit: The dry, ripe pod is chewed after removing its hard ends and seeds. The seeds are very hard and are not eaten.
- As powder/flour: It is added to yogurt, milk, smoothies and oatmeal, and used in cakes and cookies instead of or alongside cocoa.
- As molasses: It is eaten at breakfast on its own or mixed with tahini, and used as a sweetener in desserts and sauces.
- As a drink: Roasted carob is used to make caffeine-free "carob coffee", and the fruit is used to make tea and traditional harnup sherbet (carob sherbet).
Because carob is a fiber-rich food, starting with small amounts and drinking enough water when first adding it to your diet helps prevent digestive discomfort. For practical tips, see our articles How to Eat Carob Pods and How Much Carob Should You Eat per Day?
Who Should Be Careful When Eating Carob?
Carob is a traditional food that has been eaten in the Mediterranean for centuries, and in normal amounts it is generally well tolerated. Nevertheless, caution is needed in some situations:
- People with diabetes or who monitor their blood sugar: Carob, and its molasses in particular, contains high levels of natural sugar; portion control and carbohydrate counting are needed.
- People who increase their fiber intake suddenly: Excessive consumption can cause bloating and gas, especially when not enough water is consumed.
- People with legume allergies: Carob is a legume; in a small study of children with peanut allergy, sensitization was seen in tests, but no clinical reaction was observed with controlled consumption. People with a history of allergies should consult a specialist.
- People on a potassium-restricted diet: Those who need to limit potassium for reasons such as kidney disease should consult their physician.
For details, see our article Possible Side Effects of Carob and Allergies. This section is for information purposes only and is not a substitute for medical advice.
What to Look for When Buying Carob
Whether you buy a few kilos for home use or tonnes of carob for industrial use, the criteria that determine quality are largely the same:
- Color and appearance: Ripe pods should be even, dark brown and glossy; greenish, heavily blemished or moldy pods should be avoided.
- Dryness and moisture: Well-dried fruit is brown all the way through when broken; moist product is prone to mold and insect infestation in storage.
- Signs of pests: Holes, tunnels or a flour-like residue on the pod surface may indicate pests such as the carob moth.
- Smell and taste: The product should have its characteristic sweet aroma, with no sour, musty or foreign odor.
- Cleanliness: Foreign matter such as stones, soil, stalks and leaves should have been removed.
- Origin and harvest year: You should know where the product comes from and in which season it was harvested.
For wholesale and industrial purchases, the technical specification, moisture and microbiological analyses, particle size for processed products, and packaging conditions are also evaluated. We cover these topics in detail in our articles Dried Carob Pods Buying Guide and What to Consider When Buying Carob Wholesale. If you are wondering why carob prices change from year to year, bear in mind that factors such as harvest volume, variety, quality grade and demand are decisive.
Carob Sales and Supply with Carob Türkiye
At Carob Türkiye, we supply carob grown on the Mediterranean coast in a range of forms, from whole pods to industrial raw materials. For retail, wholesale and export enquiries, you can find technical information on our product pages below:
- Carob Pods
- Carob Kibble (Granules)
- Carob Flour (Powder)
- Carob Seeds
- Carob Extract
- D-Pinitol Extract – Carob Extract
For information on quantities, packaging, analysis certificates and delivery terms, please get in touch with us.
Frequently Asked Questions About Carob
Are carob and harnup the same thing? Yes. Harnup is the regional name for carob, of Arabic origin, that is widespread along Turkey's Mediterranean coast. Both refer to the fruit of the Ceratonia siliqua tree.
How many calories are in carob? According to USDA data, 100 grams of carob flour provides 222 kcal of energy. The value can vary in the whole fruit and in different products depending on moisture content.
Does carob contain caffeine? No. Carob and its products contain no caffeine or theobromine; that is why carob is used as a caffeine-free alternative to cocoa.
Is carob gluten-free? Carob is not a cereal grain and is naturally gluten-free. However, because cross-contamination can occur in facilities that also process gluten-containing products, people with celiac disease should choose products labeled "gluten-free".
How many years does it take for a carob tree to bear fruit? A young grafted tree can produce its first pods within a few years; according to the West Mediterranean Development Agency report, full yield is reached at 20–25 years of age (Erbaş, 2024). Yield varies with variety, care and growing conditions.
Can you eat carob seeds? The seeds are very hard and are not eaten as part of the fruit. They are processed industrially into carob bean gum (E410).
How should carob be stored? Dried carob and carob powder should be kept in a cool, dry, dark place in closed packaging. Moisture is the main cause of mold and insect infestation.
Where can I buy carob wholesale? For wholesale purchases, it is important to work with a supplier whose origin, harvest year, analysis certificates and packaging options are known. You can get information from Carob Türkiye's product pages or request a quote via our contact form.
U.S. Department of Agriculture, Agricultural Research Service, "Carob flour (FDC ID 173755)" and "Cocoa, dry powder, unsweetened (FDC ID 169593)", FoodData Central – SR Legacy, 2019. fdc.
nal. usda. gov/ food-details/ 173755 Goulas, V., Stylos, E., Chatziathanasiadou, M. V., Mavromoustakos, T., Tzakos, A. G., "Functional Components of Carob Fruit: Linking the Chemical and Biological Space", International Journal of Molecular Sciences, 17(11), 1875, 2016. doi.org/10.3390/ijms17111875
Papaefstathiou, E., Agapiou, A., Giannopoulos, S., Kokkinofta, R., "Nutritional characterization of carobs and traditional carob products", Food Science & Nutrition, 6(8), 2151–2161, 2018. doi.org/10.1002/fsn3.776
Correia, P. J., Pestana, M., "Sugars and phenols in carob tree fruits from different producing countries: A short review", Heliyon, 10, e30922, 2024. doi.
org/ 10. 1016/ j. heliyon. 2024. e30922 Mahdad, Y. M., Gaouar, S. B. S., "Origin, distribution and domestication of the carob tree (Ceratonia siliqua L.)", Turkish Journal of Botany, 47(2), 89–96, 2023. doi.
org/ 10. 55730/ 1300-008X. 2748 Thomas, P. A. et al., "International Biological Flora: Ceratonia siliqua", Journal of Ecology, 2024. doi.
org/ 10. 1111/ 1365-2745. 14325 FAO, "FAOSTAT – Crops and livestock products, Locust beans (carobs)", December 2025 release. fao.org/faostat
Erbaş, S., "Keçiboynuzu Tarımı ve Endüstrisi Fizibilite Raporu" [Carob Farming and Industry Feasibility Report], West Mediterranean Development Agency (Batı Akdeniz Kalkınma Ajansı), Publication No. 153, 2024. kalkinmakutuphanesi.gov.tr
Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu), "Alanya Keçiboynuzu / Alanya Harnup" Geographical Indication Registration Certificate, Registration No. 1705, 2025. ci.turkpatent.gov.tr
Craig, W. J., Nguyen, T. T., "Caffeine and Theobromine Levels in Cocoa and Carob Products", Journal of Food Science, 49(1), 302–303, 1984. doi.
org/ 10. 1111/ j. 1365-2621. 1984. tb13737. x Zunft, H. J. F. et al., "Carob Pulp Preparation Rich in Insoluble Fibre Lowers Total and LDL Cholesterol in Hypercholesterolemic Patients", European Journal of Nutrition, 42, 235–242, 2003. doi.
Referencesorg/ 10. 1007/ s00394-003-0438-y
