History of Carob

Few words about Carob.

Carob is a very aromatic seedpod from the carob-tree grown in the Mediterranean. Evidence of the use of carob products dated back to the ancient Greeks and Egyptians, who used the plant as a source of food. Carobs are also known as Saint John’s bread as this was his only sustenance. 

In Cyprus until the early 1940’s it was a most important crop, widely known as the “black gold” of Cyprus. During the Second Word War people used carob and carob products instead of sugar. Nowadays carob and its products are being used as excellent substitutes for sugar, cocoa and chocolate.


Carobs are a product of the Mediterranean countries, and carob trees flourish particularly in Cyprus which is known worldwide for the production of best quality carobs. Cyprus’ limestone soils favor the growth of carob trees and provide for their specifically attractive taste. Cyprus carobs are rich in natural sugar content (more than 50%) which explains their high demand in the international market.


Carobs are an extremely rich food. They are richer in calcium than milk since they contain 350mg of calcium per 100g of carob compared to milk which contains between 120-130mg of calcium per 100g of milk. They also contain up to 4% protein, up to 63% phosphorus that is 180mg per 100g. Carobs are also rich in vitamins A, B and C and contain good quantities of iron and other minerals.

In comparison with chocolate, carob is three times richer in calcium and has one third less calories plus seventeen times less fat. Carob delights are also caffeine-free.