Garrofa

Garrofa is the Catalan word for carob, the edible pod of the carob tree (Ceratonia siliqua). This evergreen tree is native to the Mediterranean region. The garrofa pod is typically 10-30 cm long and contains a sweet, edible pulp and hard seeds. Historically, the pulp was dried and ground into a powder, often used as a substitute for chocolate due to its similar flavor profile and color. The seeds, when roasted, were also consumed.

The carob tree is known for its resilience and ability to grow in arid and poor soil conditions. It has been cultivated for thousands of years, with evidence of its use dating back to ancient civilizations. The garrofa pods were a valuable food source, particularly in times of scarcity. Beyond food, the tree's wood and leaves have also been utilized.

In contemporary times, garrofa powder, or carob powder, continues to be used in baking and confectionery as a natural sweetener and chocolate alternative, often favored by those seeking caffeine-free or vegan options. It is also recognized for its potential health benefits, containing fiber and various nutrients. The cultivation and use of garrofa remain a part of the cultural and culinary heritage of the Mediterranean.