Yes, I am awaiting the inevitable jokes about moving this to the not about food board!
So does anyone still eat this dubious food product? And how?
I was just talking with someone about my parents who were into health food. For quite a few years in the 70's my mother substituted carob for chocolate in recipes. Once the studies started coming out that carob was no better than chocolate - you can imagine I was on the phone in a flash trumpeting it to my mother (who had sensibly given up carob many years before since it was disgusting).
But as we were just chatting I wondered, does carob have any use as a food product beyond that of mediocre chocolate substitute? I don't know if I want to use it myself, but I am curious...