Ceratonia siliqua, commonly known as the carob tree, is an evergreen leguminous tree native to the Mediterranean region and parts of the Middle East, widely cultivated for its edible pods and ornamental value. This slow-growing but long-lived species typically reaches heights of 6 to 10 meters, developing a broad, rounded crown with dense, glossy foliage composed of pinnate, dark green leaflets that provide deep shade in arid environments. The carob tree is dioecious, bearing small, inconspicuous reddish-brown flowers in clusters along old wood in late summer to autumn. These flowers develop into long, leathery pods—known as carob pods or locust beans—that turn dark brown when mature and contain a sweet, nutritious pulp surrounding hard, oval seeds. The pods have been used for centuries as a natural sweetener, livestock feed, and cacao substitute, as they are caffeine-free and rich in sugars, fiber, and minerals. The seeds, remarkably uniform in weight, were historically used as a unit of measure for precious stones—hence the term “carat.” Carob thrives in dry, rocky, limestone soils and is exceptionally drought-tolerant, making it a vital crop in semi-arid regions where few other trees can prosper. Its deep root system stabilizes soil and prevents erosion, contributing to ecological restoration efforts. Beyond its agricultural uses, carob is valued for its durable, reddish wood and its role as an ornamental shade tree in Mediterranean landscapes. In modern health and culinary contexts, carob powder and syrup are popular alternatives to chocolate, favored for their mild sweetness and lack of stimulants. With its resilience, versatility, and rich cultural history, Ceratonia siliqua stands as a symbol of abundance in Mediterranean ecology and cuisine.