The carob tree (Ceratonia siliqua) has been known since antiquity in Mediterranean countries and has also had a long-standing presence and great significance in Greece. It is naturally widespread in many parts of the Greek islands and southern mainland, especially at altitudes below 600 meters, where it is native, particularly on Crete.
Carob has been used as food since ancient times, as the tree thrives in the Mediterranean climate and requires little care to bear fruit. The carob pod resembles a dark brown bean.
Carob is available on the market in various forms: flour, syrup, extract, and as a main ingredient in products like breadsticks, rusks, cereals, toast, biscuits, and more.
Carob flour is made from dried, roasted carob pods and closely resembles cocoa powder.
Carob syrup is a natural sweetener made from carob pods, known for its dark, thick texture and flavor that combines caramel and chocolatey notes.
Health Benefits
Carob has excellent nutritional value, being rich in dietary fiber and protein. It contains calcium, magnesium, potassium, and other essential minerals, as well as vitamins such as B2, B3, and B9, offering a range of important health benefits.