Carob is a fruit which has not been fully appreciated both in flavour and usefulness means.
While carob molasses was known and made by local village women in Datca in the old days, today this tradition has faded away and the locals has started cutting down carob trees, saying that “it is of no use”.
We decided to restart the carob molasses production, to bring back the tradition and to make use of this powerful fruit.
Carob holds A, B1, B2 and D vitamins together with magnesium, calcium and potassium, making it a perfect cure for respiratory system problems and osteoporosis.
The molasses production is a bit troublesome, it is produced with natural methods and manpower.
As the first step of molasses production, the carobs are picked by hand and/or with the help of a stick (to reach the upper branches of the trees), and then thoroughly washed. The carobs are crushed under a granite mill which works with human power. The carob paste is then placed in barrels together with water and kept for one or two days to allow its essence to penetrate into the water.
When this process is complete, the carob paste is removed from water. In order for the remaining water to reach the proper thickness it is boiled on wood fire for six to eight hours in steel boilers. No sugar or any other substance are added in the carob molasses production. Like olive oil, molasses is also kept in inox tanks.
For more information on carob: wikipedia/carob