The Carob tree (Ceratonia siliqua) is a plant that is native to the Mediterranean region - it grows widely in areas of Southern Europe and North Africa.
Carob pods are a very popular culinary ingredient of the Mediterranean cuisine. We can trace the use of these fruits at least down to the times of the Roman Empire. (Ref. 1)
Carobs have been traditionally used as raw ingredients in salads, or as spices in cooking.
Most recently, with further popularization of raw foods in Europe and other parts of the world, carob powder often serves as a replacement for cacao powder, or used in combination with cacao for raw-chocolate making.
Carob is naturally sweet and can be added to all sorts of desserts, and as a general alternative to sugar.
There is some evidence of carobs being taken for medicinal purposes as well, ex., for coughs and colds, and diarrhoea. (Ref. 2 and 3)
According to the USDA Nutrient Data Laboratory, carob flour contains a very high amount of carbohydrates - 88% in total. It also offers a number of vitamins (A, B1, B2, B3, B6, B9, E) and minerals (calcium, iron, magnesium, phosphorus, potassium, zinc) (Ref. 4)
Since carbohydrates are an excellent source of energy for the body, we consider carob to be an energy food that can help us deal with tiredness.
Also, thanks to their high content of lignin and pectin, carobs may be useful for detoxification purposes too. (Ref. 3)