Carobs date back to the ancient population from the Mediterranean area. The carob tree was well-known to the ancient Greeks who planted it for its seeds.

Carob is also called “St. John’s bread” because Saint John the Baptist used to eat it while he was living in the wilderness.

Carob pods formed part of the diet of many countries in times of famine and war, proving to be nutrient-dense.

In popular medicine they used carob honey for children who suffered from bronchitis or pertussis. They also used to boil it with dried figs and raisins to make a cough medicine.

Nowadays, more and more people add carob honey to their everyday diet to promote overall energy and well-being.