What are some common techniques for preparing carob in Mallorca’s traditional cuisine?

In Mallorca’s traditional cuisine, carob holds a special place as a versatile ingredient that has been used for centuries, particularly during times when other sweeteners were scarce. One of the most common techniques for preparing carob involves drying and roasting the pods, which enhances their naturally sweet and slightly chocolatey flavor. After roasting, the pods are ground into a fine powder or syrup that can be incorporated into a variety of dishes. The powder is often used as a natural sweetener or flavoring agent, replacing or supplementing cocoa in recipes.

Another popular preparation method is turning carob into a thick syrup, called "mel de garrova." This syrup is obtained by boiling the carob pulp until it reduces into a sweet, dark liquid. It is traditionally drizzled over almond desserts, pancakes, and even toasted bread, adding a rich sweetness with subtle caramel undertones. The syrup can also be mixed into beverages or used as a glaze for meats in savory dishes, showcasing the ingredient's adaptability in Mallorcan cooking.

Carob flour is also a staple in baked goods, where it is typically blended with wheat or almond flour to create cakes, cookies, and traditional Mallorcan breads. This use not only provides a unique, earthy flavor but also offers a gluten-free alternative in some recipes. Additionally, during festive times, carob is incorporated into nougat or marzipan-like confections, contributing both sweetness and texture. Overall, carob in Mallorca is cherished for its ability to enrich dishes with its distinctive taste while embodying the island’s agricultural heritage.