The carob tree (Ceratonia siliqua), a resilient evergreen native to the Mediterranean basin, is especially treasured in Malta. Known as the “bread of St. John the Baptist” or the “chocolate tree”, it plays a vital role in the island’s natural ecosystem, gastronomic traditions, and cultural identity.
A Protected Tree in Malta
In Malta, the carob tree is protected by national legislation due to its ecological importance, rarity, and the threat of urban expansion. Commonly found along field edges and near prickly pears, it contributes significantly to local biodiversity.
Botanical Characteristics of the Carob Tree
The carob tree can grow up to 10–12 meters tall. It features a thick, twisted trunk with cracked brown bark and glossy, dark green oval leaves ranging from 12 to 30 cm long. Flowering occurs between August and October, with small red or yellow blossoms depending on the variety.
Its fruits, known as carob pods, are flat, elongated, and brownish, measuring up to 30 cm long. Inside, the pods contain a sweet pulp and hard, uniform seeds that historically inspired the carat unit of weight used for gemstones.
Adapted to Arid Climates
The carob tree thrives in hot, dry climates and poor soil. It is drought-resistant and enhances the soil through nitrogen fixation, making it a sustainable option for arid regions. Its dense foliage provides natural shade, benefiting the surrounding flora and fauna.
Carob: A Versatile Mediterranean Superfood
Carob has been consumed since ancient times. Its naturally sweet pulp is rich in fiber, natural sugars, and essential nutrients, making it a healthy ingredient across the Mediterranean.
Industrial Uses
- Locust bean gum (E410): Extracted from carob seeds, this natural thickener is widely used in the food industry.
- Carob flour: Often used as a cocoa substitute, especially in baked goods, offering a similar texture and taste without caffeine.
Traditional Maltese Uses of Carob
In Maltese cuisine, carob is cherished for its flavor and health benefits. It is especially popular during religious festivals and periods of fasting.
- Carob syrup (ġulepp tal-ħarrub): A thick, naturally sweet syrup boiled from carob pulp, used in drinks and desserts during Lent.
- Carob candies (karamelli tal-ħarrub): Handmade square sweets wrapped in paper, loved by children during feast days.
- Carob liqueur: A local specialty known for its sweet, chocolate-like flavor.
- Carob flour: Used in cakes, cookies, and breads to add sweetness and a rich brown color.
Maltese Recipe: Homemade Carob Syrup
How to make traditional carob syrup at home:
1. Grind 1 cup of carob pods into a fine powder.
2. Mix with 1 cup of caster sugar and lightly caramelize over low heat.
3. Slowly add 8 cups of water (be cautious of splashing) and bring to a boil.
4. Simmer until the mixture thickens into a syrup.
5. Strain and store in a sterilized bottle.
Enjoy this syrup over pancakes, yogurt, or in warm beverages.
Health Benefits and Symbolism of Carob
Carob is known for its digestive and nutritional properties. It is often used as a natural remedy for intestinal discomfort, particularly in children. Beyond its medicinal and culinary uses, the carob tree symbolizes the resilience and generosity of Mediterranean nature. Its enduring significance in Maltese heritage explains why it remains a protected species and a celebrated element of local traditions.
The Carob Tree, A Mediterranean Treasure
The carob tree is more than just a plant — it’s a living symbol of the Mediterranean lifestyle and Maltese heritage. Its ecological role, cultural importance, and culinary versatility make it a vital part of the region’s identity. As awareness of its benefits grows, so does its presence in modern Mediterranean cuisine.
