How do locals in Mallorca typically use carob pods in their everyday cooking or remedies?

In Mallorca, carob pods have been a traditional staple in both cooking and home remedies for centuries, valued for their natural sweetness and health benefits. Locally known as “garrofa,” the carob pods are typically harvested in late autumn when they are fully ripe and dark brown. The pods are then dried and ground into a powder or syrup, which becomes a versatile ingredient in many Mallorcan kitchens. Historically, carob flour has served as a popular substitute for chocolate, especially during times of scarcity, due to its similar rich, slightly sweet flavor without the caffeine and fat content.

In everyday cooking, carob powder is often used to make desserts such as cakes, cookies, and puddings, where it provides a subtly sweet and earthy taste. It is also common to find carob syrup, which locals drizzle over traditional pastries or incorporate into beverages. This syrup is prized not only for its flavor but also for its nutritional value, being rich in fiber and antioxidants. Farmers and rural families have long relied on carob as a natural, sustainable ingredient that complements the Mediterranean diet.

Beyond its culinary uses, carob pods have a place in folk remedies across Mallorca. Carob is believed to aid digestion and soothe the stomach, making it a popular natural treatment for mild gastrointestinal issues. The pulp is sometimes brewed into a tea or consumed as part of a health tonic, especially during the cooler months. Locals value carob for its gentle, nourishing qualities, and it remains a component of traditional wellness practices passed down through generations.

Overall, the carob pod holds a respected position in Mallorcan culture, blending practicality with heritage. Its uses extend from the kitchen table to medicinal traditions, highlighting the islanders' resourcefulness and appreciation for natural, locally sourced ingredients. Today, the renewed interest in healthy eating and sustainability continues to inspire the creative incorporation of carob into Mallorcan cuisine and remedies.