In the past, carob featured in many Ibizan culinary dishes, both sweet and savoury, and today this fruit is currently undergoing a renaissance, and it is definitely back on the menu as new stars of the island’s cuisine have begun using it once more to recreate traditional recipes in the form of their new signature dishes.
Due to the vast acres of carob and almond trees that extended over the Ibizan countryside, their fruits became a constant feature in the diet of the Phoenician settlers. Later, the Romans followed suit as did the Muslims, all of whom added carob to their cuisines.
After the Spanish Civil War which led to increased poverty not only in the Pityusic Islands but throughout the whole country as a result of the conflict, it was seen as a cheap product which was frequently used to make flour. In the 70s, with the arrival of refined white flours it was relegated to animal feed as it was considered to be inferior. In recent years however, the carob has been rediscovered, as its benefits have been analysed and its taste and properties are now appreciated.
Today, as a result, carob products are aimed at the most discerning palates and demand has increased, as has production, and it is now the star of cakes, breads, buns, beers, creams and liqueurs, all produced on the island.
The fact is that carob is a food with many benefits, particularly rich in vitamins B and D and with high fibre content. In addition, it is highly filling product and makes an excellent substitute for chocolate, as it contains less sugar and more calcium that the former thanks to its vanilla type flavour. Carob is also the ideal supplement for coeliacs, as it does not contain gluten and it can be made into flour and biscuits, among other dishes.
Carob is an important ingredient in the Ibiza Sabor workshops organised every year in Spring and Summer by the Consell d’Eivissa and the PIMEEF (Small and Medium Enterprises of Ibiza and Formentera) as it is now one of the most appreciated products in the various restaurants providing the seasonal cuisine on offer. National and international chefs who are at the head of some of Ibiza’s most outstanding restaurants take part in this gastronomic festival preparing different dishes that feature carob as a prime ingredient.
This traditional product of the island of Ibiza has been claimed by many as a “super food” and it is becoming increasingly popular.