Few ingredients carry as much history in Cyprus as the carob. Known as the island’s “black gold,” this hardy once anchored the local economy. In the 19th and early 20th centuries, Cyprus exported thousands of tons of carobs through Limassol’s docks to England, France and beyond. Resilient, drought-resistant, and abundant, the carob tree provided both livelihood and survival for countless families.
But the carob’s story stretches even further back. In antiquity, its seeds were so uniform in size that they were used as a unit of weight, the carat, still used today for gold and diamonds. In Christian tradition, it is said that St. John the Baptist survived on carobs in the desert, giving rise to the name St. John’s bread.
Beyond history and myth, carob remains a nutritional powerhouse: naturally sweet, caffeine-free, low in fat, yet rich in calcium, fiber and antioxidants. Cypriots have long transformed its pods into syrup, pastelli toffee, breads and liqueurs, ensuring its place in both everyday life and festive occasions.
That legacy is celebrated each summer in Peyia. On August 29, 2025, the square of St. George’s Church will host the 13th Carob Festival; a night of flavors, music and community. Visitors can sample carob-inspired dishes, reconnect with tradition, and enjoy live performances by Greek artist Ilias Vrettos and Georgia Vrana.
From ancient trade routes to village festivals, the carob continues to bridge past and present, myth and memory, proving why Cyprus still treasures its enduring black gold.