Carob

Carob has been cultivated in Cyprus since the 1st century and was one of the island’s major exports from the medieval era right up to the end of British rule. The carob (harnup), is a flowering evergreen tree or shrub in the legume family, Fabaceae, that can reach 10 metres in height and has a broad thick-bowed crown. It’s widely cultivated for its edible pods, but also has many other uses. Although native to the Mediterranean region and the Middle East, it's also found in North America. It’s usually planted together in mixed cultures with olives, pruned and grafted at an early stage.
History
As Kyrenia region harvested over a quarter of the island’s carob tree pods, Kyrenia Harbour became the centre for its trade, and harbour-front buildings were used as warehouses to store the carob harvest before it was packed into hessian sacks and shipped out to Europe, where it was fed to cattle, sheep and horses. The trade of this cash crop was very profitable for the island and helped to produce such abundant wealth it was named the “Cyprus Black Gold”. Although the international carob trade collapsed in the 1960s, it continues to be harvested by local farmers.
Carob Tree
The best carob growing areas are within the Kyrenia mountain range, and can be found anywhere, whether it be dry or stony terrain, to 600 metres above sea level. Its leaves are pinnate, smooth-edged leathery leaflets, dark green to russet in colour. The tree produces clusters of long pods, which in early growth resemble a curved goat’s horn, hence referred to locally as keçiboynuz. It blossoms in July to October, when the catkins appear hanging from mature branches. By the end of the summer the mature pods are 10-30 cm long and flat. During ripening, these gradually turn to a rich dark brown colour and before the pod dries out in the summer heat, it's harvested.
Modern Day Uses
Carob is a feed substance that's highly nutritious and full of sugar, so in addition to being used for animal fodder it has other domestic uses. Carob pods are naturally sweet, not bitter, and contain no theobromine or caffeine. The carob tree fruit is widely used in medicine, as it's rich in such vitamins as A, B, B2, B3 and D. The ripe, dried, and sometimes toasted pod, is often ground into carob powder, which is sometimes used to replace cocoa powder. Carob bars are an alternative to chocolate bars and are globally available in health and vegan food stores. However, the local pekmez (molasses) condiment, produced by boiling carob powder into a reduction, is a healthy favourite found in all supermarkets. The carob is also an excellent source of firewood, and the resin extracted from the seeds is used in cosmetics, paper and textile industries.You can just enjoy eating the fresh dark-brown pods itself, filled with natural honey-like juices and enjoyed by many other mammals alike.
Landscaping
The carob tree is widely cultivated in the horticultural nursery industry as an ornamental plant for Mediterranean climates and other temperate regions around the world, and is especially popular in California and Hawaii. It's very drought tolerant, and if the size of the fruit harvest is not of importance, it can be used in xeriscaping designs for gardens, parks, and public municipal and commercial landscapes.
Carats
The carat (the unit of measurement for the size of diamonds and other gemstones), is based on the weight of a carob bean, which is remarkably consistent from pod to pod and tree to tree. There are records of carob beans being used to weigh gems as early as Roman times, and it's thought that the word carat actually derived from these pods.