Are there any traditional Mallorcan products made from carob that I should try during my visit?

Carob has been a staple on the island for centuries, historically valued as a resilient crop in the dry Mediterranean climate. On Mallorca, carob trees still dot the landscape, especially in rural areas and around the Serra de Tramuntana. The locals have found many ways to incorporate carob into their cuisine and products, celebrating its natural sweetness and versatility.

One of the best ways to experience carob here is through carob syrup, or 'mel de garrova,' a thick, rich sweetener made by boiling down the pod's pulp. It’s often enjoyed drizzled over the island’s famous ensaimadas or paired with local cheeses for a contrasting flavor. You may also find carob flour in traditional bakeries and markets around towns like Alcudia and Manacor, used in pastries and breads as a gluten-free alternative with a subtle, earthy sweetness.

Artisan producers, especially those near Pollensa and Valldemossa, sometimes craft carob-based sweets and spreads, reflecting a revival of interest in this ingredient. Stopping by farmers’ markets in Palma or smaller village fairs can reveal these handcrafted delights, along with stories of how carob was once a vital survival food during harsher times. Sampling these products offers a unique glimpse into the island’s agricultural heritage and complements the more familiar flavours of sobrassada and pa amb oli.