Locust beans are an alternative term for carob beans — the long, brown pods of Ceratonia siliqua, the carob tree of the Mediterranean. Naturally sweet (rich in sugars, ~40–50%), they are ground into carob powder as a caffeine-free cocoa substitute for confectionery, bakery and beverages, and the seeds’ endosperm is the source of locust bean gum (E410). The pods must be harvested ripe, dried properly to safe moisture and stored dry to avoid mould (and ochratoxin risk); kibbled or powdered carob is checked for foreign matter, and its sweet, caramel-like flavour suits reduced-sugar formulations.