What traditional carob-based products can I find on Mallorca besides those made for export?

In recent years, interest in Mallorca’s traditional carob products has been rising, with locals and visitors alike appreciating their culinary and cultural value beyond just export goods. Carob pods from the Serra de Tramuntana, carefully harvested and processed, often become a key ingredient in artisanal flours that bakers use to make gluten-free versions of local specialties such as ensaimadas or sobrasada wraps. This carob flour adds a naturally sweet, slightly nutty flavor that complements Mallorca’s rustic pastries and breads.

Locally produced carob syrup, made by boiling down the pod’s sugars, is a favorite sweetener in households around towns like Pollenca and Soller. It is commonly drizzled over traditional dishes like tumbet or stirred into morning coffees. Small producers also craft carob molasses and chips, popular as caffeine-free alternatives to chocolate in homemade desserts and snacks. Beyond kitchens, carob powder finds its way into artisanal health foods sold in Palma’s markets, valued not only for its rich antioxidants but also its digestive benefits, reflecting a broader embrace of the island’s natural ingredients in wellness circles.