Carob Syrup
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Carob Syrup
Carob Syrup

Delicious, sticky carob syrup may taste like it belongs in the dessert-section, but it is actually an extremely nutritious product made with locally grown carob pods that can be enjoyed in place of honey and other sweeteners.

Carob syrup is perfect for drizzling on yogurt or Anari cheese for a healthy but sweet snack. It can also be used in baked goods, salad dressings, marinades and sauces in place of honey or sugar. Traditionally, a carob toffee known as ‘Pastelli’ is made with the syrup.

The syrup is made by boiling carob pods in a large bronze container with water for around four hours. The pulp is then strained to leave the resulting golden-black syrup. Many other products are produced from carobs, including carob flour and chocolate.

The carob tree is an indigenous species of the island, cultivated for four thousand years. Once the island’s major export, the carob pods or ‘black gold’, were prized for their versatility, high nutritional value and hardiness that allowed them to be stored and transported across long distances.


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