The carob tree grows up to 15 m (49 ft) tall. The crown is broad and semi spherical, supported by a thick trunk with rough brown bark and sturdy branches.
Its leaves are 10 to 20 cm (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet.
The fruit is a legume (also known commonly, but less accurately, as a pod), that is elongated, compressed, straight, or curved, and thickened at the sutures.
The pods take a full year to develop and ripen.
When the sweet ripe pods eventually fall to the ground, they are eaten by various mammals, such as swine,
thereby dispersing the hard inner seed in the excrement.
The seeds of the carob tree contain leucodelphinidin, a colourless flavanol precursor related to leucoanthocyanidins.
The ripe, dried, and sometimes toasted pod is often ground into carob powder, which is sometimes used to replace cocoa powder.
Carob pods are naturally sweet, not bitter, and contain no Theobromine or caffeine.