Have carob seeds been used in traditional Mallorcan cuisine?

Carob seeds have indeed played a unique role in traditional Mallorcan cuisine, although their use may not be as prominent as other ingredients. The carob tree, known locally as "algarrobo," is native to the Mediterranean region, including Mallorca. The pods of the carob tree are often harvested for their sweet, edible pulp, which has been used in various ways, such as in desserts and as a natural sweetener. While the seeds themselves are not commonly consumed directly, they have historically been used in local dishes and as a source of animal feed, reflecting the island's agricultural heritage.

In some traditional recipes, ground carob seeds have been used as a thickening agent or to add a nutty flavor to certain dishes. For example, you might find them incorporated into traditional Mallorcan stews or desserts, where their unique texture and subtle flavor can enhance the overall experience. Additionally, carob flour, made from roasted and ground carob pods, is sometimes used as a gluten-free alternative in baking, offering a taste reminiscent of chocolate that is popular among health-conscious diners.

As you explore the culinary landscape of Mallorca, keep an eye out for local products that feature carob, such as carob syrup or sweets made from the fruit. Many markets and artisanal shops highlight these offerings, providing an authentic taste of the island's agricultural traditions. Overall, while carob seeds may not be the centerpiece of Mallorcan cuisine, their subtle presence in various dishes reflects the island's rich culinary history and connection to its natural resources.