Plants

In ancient Rome, it was considered a luxury commodity. It only came into widespread use during the Middle Ages and quickly became one of the main ingredients in European cuisine.

The roasted and ground pods are used to make carob flour, which is used in the production of sweets and cakes as a healthy, allergen-free substitute for chocolate.

They contain 32 percent tannins, which are used for tanning fine, noble leather (safian), and making dyes.

The latter belongs to the genus Myosotidium and is represented by one species, Myosotidium hortensia, which resembles the forget-me-not. It is an endemic species of New Zealand.

The roots can be elongated and they have a longer growing season and are also spherical and flat-spherical.

It is a source of vitamins A, B1, B2, B6, C, E, K, folic acid, and many minerals: calcium, magnesium, potassium, zinc, and iron.

Each flower is made of four petals, which are 2 to 6 cm (0,87 to 2,36 in) long. Flowers are open during the day, except for cloudy weather.

There is 632 kcal in 100 grams of seeds (one tablespoon is about 10 g and 63 kcal), as well as 5% water, 23% carbohydrates (including 12% fiber), 50% fat and 18% protein.