Carob trees (Ceratonia siliqua), or “teratsia” to locals, are an integral part of Cyprus’ natural and cultural heritage. Often dubbed “black gold”, these resilient trees have been cultivated on the island since the Neolithic era (7000-3000 BC), playing a vital role in our agriculture, economy and culture.

The long history of carob cultivation in Cyprus likely explains why the tree was named “apostolic”. This moniker may originate from the belief that the Apostles introduced the trees to the island, or perhaps simply from the fact that carobs have been present since apostolic times. It is also believed that the relic of Apostle Barnabas, the founder of the Church of Cyprus, was found under a carob tree in Cyprus.

Numerous carob varieties are cultivated in Cyprus, each with its unique local name often reflecting the tree’s or fruit’s characteristics. These include Arkoteratsia (wild), Pastoteratsia (thin), Arsenitzi (masculine), Saradjinitzi (Saracen), Mavroteratsia (black), and Meloteratsia (sweet). Similarly, the fruit itself is named accordingly, such as Meloteratson and Mavroteratson.

Carobs mature during the summer and are harvested in late August. In bygone eras, when carob trees thrived across the island, it was customary for entire villages to come together to gather the precious fruit. The harvest method, known as vaklisma, involved shaking the trees vigorously with long wooden poles (vakles) to dislodge the pods onto the ground. People must be very careful during the harvesting process as the carob tree blossoms while still bearing ripe fruit. Locals aptly describe this phenomenon by saying the carob tree “holds a baby in its arms and has another in its belly”.

Once collected, the carobs were placed in hessian sacks and transported to specialized warehouses situated along various coastal parts of the island. From these depots, they were shipped to overseas markets.

Historically, carob pods have been a vital food source, particularly during times of scarcity. Rich in natural sugars, fiber, and essential nutrients, carob has long been a valuable substitute for chocolate and other sweeteners. Beyond their nutritional benefits, carob pods have diverse industrial applications. The pulp can be processed into carob powder or syrup, which are widely used in baking and cooking. The seeds, known as locust beans contain polysaccharides and are employed as a stabilizer and thickener in the food, cosmetic, pharmaceutical, photographic film, paint, and ink industries.

Well-known traditional carob products include pastelli and carob syrup. Carob syrup is also a popular ingredient in numerous dishes such as tertzellouthkia or loullouthkia, souppouthkia (cubes of fried bread with carob syrup), halouvas (its mixture consists of toasted flour, sesame and carob syrup), and halouvas kouvarkastos (semolina or flour mixed with carob syrup).

While the Cypriot carob industry has declined significantly from its peak in the 19th and early 20th centuries, there is a renewed interest in this crop. Efforts are underway to position carob products as healthy, natural alternatives to processed foods and to revitalize traditional carob cultivation and processing methods, which has been listed in the National List of Intangible Cultural Heritage of UNESCO.

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