Locus beans, also known as carob beans or African locust beans, are the pod-like fruit of the African locust bean tree. These beans are characterized by their hard, dark brown exterior and a pulp that has a distinctive, strong, fermented aroma and flavor. The taste is often described as having chocolate-like and cheese-like notes, with a slightly sweet and umami profile. The pulp is typically processed into a powder or paste and widely used as a seasoning and flavoring agent, especially in West African cuisine. The hard seeds inside the pods are often discarded.
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Locus beans are best stored in a cool, dry, and dark place. Whole, dried locus beans can be kept at room temperature in an airtight container for an extended period, typically several months to a year. Ground or processed locus bean products should also be stored in airtight containers to prevent moisture absorption and maintain their flavor. Avoid exposure to direct sunlight and extreme temperatures.
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