Carob

The carob is the fruit of the carob tree (Ceratonia siliqua), an ancient tree cultivated for more than 4,000
years in the Mediterranean region.

The name “carob” originates from the Arabic word “al-kharrub”, which means pod. For centuries, this
fruit was vital for the sustenance of Mediterranean populations.

alfarroba

History of the Carob

In ancient times, carob seeds were used as units of weight to measure gold and precious stones because they maintain remarkably consistent weights. This practice gave birth to the word “carat”, which is still used today to measure gemstone weight.

In Portugal, the carob tree is very common in the Algarve, where it forms an integral part of the rural landscape and traditional agriculture.

The Fruit  

The carob is a long brown pod. Inside the pod lies sweet pulp and extremely hard seeds.

Carob pulp is naturally sweet and highly nutritious, rich in fiber, calcium, and antioxidants.

Carob is frequently used as a cocoa or chocolate substitute because it possesses a similar flavor profile
without containing caffeine.

Processing (Carob Flour)

Once dried, carobs undergo several stages. First, the pods are cleaned, then the seeds are separated,
and finally, the pulp is ground into carob flour.

This flour features a dark brown color and a sweet taste similar to chocolate, making it popular in local
baking:

  • Carob Tart: Perhaps the most iconic sweet, appreciated for its intense flavor and texture reminiscent of a dense, less sweet chocolate cake.
  • Carob Roll (Torta de Alfarroba): A rolled sponge cake variant, often filled with egg sweet or combined with almond, yielding a moist and rich dessert.
  • Carob Morgado: An adaptation of the traditional Algarvian Morgado, incorporating carob flour into the almond and sugar paste.
  • Carob Delight (Delícia de Alfarroba): Frequently served in slices, this dessert combines the “three delights” of the Algarve: carob, almond, and fig.
  • Carob Jam / Spread: A creamy paste, excellent for spreading on bread or biscuits, made from pulverized pod pulp.
  • Carob Bonbons: A healthy alternative to cacao chocolates, often filled with medronho spirit or local nuts.
alfarroba

Simple Carob Recipes

Carob Cake

Ingredients

  • 2 cups wheat flour  
  • 1 cup sugar
  • 1½ cups carob powder 
  • 1 tablespoon baking powder 
  • 3 eggs
  • 1 cup milk
  • ½ cup vegetable oil 

Preparation 
Preheat the oven to 180°C. Mix the dry ingredients. Add the eggs, milk, and oil, mixing thoroughly. Bake for 35 to 40 minutes.

tarte alfarroba

Carob Cookies

Ingredients

  • 2 cups flour 
  • ½ cup carob flour 
  • 1 cup sugar
  • 125 g butter
  • 1 egg

Preparation 
Mix all ingredients until a dough forms. Form small balls and place them on a parchment-lined baking sheet. Bake at 180°C for 12 to 15 minutes.

bolachaalfarroba

Carob Smoothie

Ingredients

  • 1 banana
  • 1 glass milk
  • 1 tablespoon carob powder
  • Honey to taste

Preparation 
Combine all ingredients in a blender and blend until smooth and creamy.

batidoalfarroba

The carob is a vital fruit in the Algarve’s agriculture and gastronomy. The carob tree adapts seamlessly to the warm, dry climate of the region, standing as a resilient and enduring tree.


Today, carob is widely utilized across numerous food products and is increasingly valued for its nutritional properties and natural sweet taste. For tourists visiting the Algarve, sampling carob delicacies is a wonderful way to experience the region’s traditional flavors.