The long, leathery pods from the tropical carob tree contain a sweet, edible pulp (which can be eaten fresh) and a few hard, inedible seeds. After drying, the pulp is roasted and ground into a powder. It is then used to flavor baked goods and candies. Both fresh and dried carob pods, as well as carob powder, may be found in health-food and specialty food stores. Because carob is sweet and tastes vaguely of chocolate, it’s often used as a chocolate substitute. Carob is also known as Saint John’s bread and locust bean.