Multi-talented carob tree

In September and October, the stately pods are harvested on the island. With its mighty, shady crowns, the carob tree characterizes the landscape of Mallorca.

It grows not only on the island, but among others in the entire Mediterranean region. But in Mallorca alone there are more than 30 different species. They are called duralló, d'en Pau or bugadera. And it is almost certain that each of us has consumed something with this particular fruit.

Sweet and tart pods

Mallorca's chefs are rediscovering this island product. No wonder: carob – Mallorcan: garrover (Spanish: algarroba) is a natural binding, sweetening and thickening agent not only in soups, sauces, jams, puddings, ice cream or pastries.

It also makes its appearance as a flavoring agent in lemonades, syrups, brandy and liqueurs. The sweet-tart pods can even be eaten raw: their taste is reminiscent of a mixture of caramel, marzipan, coffee and tobacco.

Appreciated by renowned chefs

The Mallorcan Michelin starred chef Santi Taura has come up with something of his own: he bakes bread with carob flour and sometimes serves it with the menu in his restaurant in Palma, cleverly combined with smoked butter. It is bread that even those who suffer from gluten intolerance can eat with confidence: Carob is gluten-free.

Chef Jordi Cantó, who stirs the pots at the Hotel Castell Son Claret in Es Capdellà, has also used carob flour for sponge cakes and cookies. Cooking artist Tomeu Caldentey from Sa Coma, in turn, has already made a chocolate mousse from it, to which he adds a special zing with citrus flavors.

Healthy & valuable

The long, curved fruits of the carob trees score points for their valuable ingredients as a healthy, natural food. This is because they contain vitamins C and B, plus B vitamins and minerals such as magnesium, phosphorus, calcium and potassium. In addition, there is protein and sugar.

Guarantor for survival

Thus, in times when food was scarce, carob helped humans and animals to survive. Carob was also considered a substitute for chocolate when imported cocoa products were unaffordable.

Carob trees are made for Mallorca. Because the robust plants are well adapted to the heat, they require little water. They can even cope with poor soils. Thus, the stately trees with the hard wood can thrive even in places where other plants could not grow.

Suitable for organic cultivation

In addition, they are resistant to pathogens. Therefore, they are also suitable for organic cultivation, because synthetically produced pesticides are hardly necessary in their cultivation.

However, the price of harvested pods varies greatly from year to year, so cultivation of these frugal plants is sometimes not easy for farmers.

Carats and the seeds of the carob tree

The seeds of the carob are also said to have further significance. According to some sources, they are the basis of the unit of measurement for precious metals: carats - derived from Ceratonia siliqua, the scientific name of the carob tree. In earlier times, the seeds are said to have always weighed the same, about 0.2 grams, and would therefore have been ideally suited as a unit of weight ...