“Carob honey”, or more properly carob syrup, is a thick, sweet, dark brown substance with a distinctive flavour. The carob is an evergreen, long-lived tree native to the Mediterranean, which has been cultivated since antiquity for its fruits, the carobs, also called "xylokerata" or "keratia" (the word "carat" comes from these, as the weight of the carob seed was set as the smallest unit of measurement for gold and precious stones). Today it is used in bread, rusks, biscuits, energy bars, etc., while the syrup is used as a sweetener and as a substitute for chocolate: it goes perfectly with tahini or other seed pastes, and with traditional yoghurt and cheeses. It can also caramelise onions, or be used as an ingredient in sweet and sour sauces or marinades. 

Harvest - processing 
Processing begins with grinding the fruits and soaking them in water for 2 days. Then the liquid (the "must") is collected by straining and is concentrated into syrup. For this particular carob honey, the liquid is concentrated under pressure, which lowers the boiling point to 72 degrees Celsius, so that its nutritional and sensory characteristics are preserved to the maximum.