It is a robust tree native to the Mediterranean basin up to 10 meters high, with irregular trunk and bark, with a fine but gnarled bark and greyish brown. The root system is extensive and deep. The leaves are rounded or oval, with entire margins. They are perennial and dark green. They are compound: there are several leaflets or leaflets arising from the same bud. The leaflets are arranged in pairs up to five pairs (paripinnate). The flowers are small, little showy, but with a strong smell. They are born in clusters, grouped in inflorescences directly from the trunk or from lateral branches and are brownish or reddish in color. The fruits are shaped like dried pulses and are known as carob beans. They are slightly curved, horn-shaped, up to 25 cm long and contain 10 to 16 seeds inside. The carobs grow green at first, between February and the end of May or the beginning of June, when they reach their maximum size. In July its green color changes to dark chocolate to reach maturity in September. Carob is a species capable of withstanding very arid environmental conditions. It grows in areas of dry, mild and warm climate, without frost and near the coast (up to 600 masl). It does not usually form forests, but it can be found in stands accompanied by palmettos, mastic trees and kermes oaks. It is indifferent to the type of substrate, but needs sunny places. It does not mind stony soils and arid sloping ravines. In addition to the ornamental value of this tree has a great ethnological value since it has always been associated with agricultural holdings. It not only provides shade and wood, improves and enriches the soil and also helps stabilize slopes with its roots. But above all it stands out for its fruit, which has contributed to feed livestock since ancient times. Carob is used to produce a flour (locust bean meal), which has also been used in times of scarcity for human consumption.