Facts & Answers

Carob trees grow wild all over the island, a testament to their resilience and deep roots in Cypriot agriculture. Since ancient times, Cyprus was renowned for its carob produce, and the sweet, nutrient-rich pods were highly prized. In fact, carob was once considered the “black gold” of Cyprus, forming an important part of the island’s economy and trade. The slow-growing trees thrive in the Mediterranean climate, producing long, dark pods naturally rich in fibre, antioxidants, and minerals such as calcium, potassium, and magnesium.

Harvested in late summer and early autumn, the pods are carefully collected by hand and laid out to dry under the warm Cypriot sun. From these pods, we produce all-natural carob powder and carob syrup, preserving the unique flavour and nutritional benefits of Cyprus carobs. These products are naturally soothing for the digestive system, a gentle remedy against constipation, and can also be used as healthy, natural sweeteners, offering a wholesome alternative to sugar.

While the carob trade declined over the years, today the carob harvest tradition has revived thanks to the growing awareness of its health benefits. Beyond their nutritional value, carob trees support sustainable agriculture, prevent soil erosion, and provide shade and shelter for wildlife. Their fire-resistant nature is particularly vital, helping the containment of frequent Mediterranean bush fires and protecting the surrounding environment.

From the sun-drenched fields where the pods are harvested to the jars of powder and syrup on the table, Cyprus carobs remain a symbol of the island’s heritage, and the enduring connection between the land and its people.