About this Honey
Harvested from Carob trees in the Mediterranean basin. The honey is dark brown and crystallizes into a coarse, sugary texture. It tastes remarkably like the carob pod itself—warm, chocolatey, and malty with herbal undertones. It is a traditional sweetener in Mediterranean baking and pairs beautifully with nutty desserts.
Honey Characteristics
Ceratonia siliqua
Fall
Specialty
Mediterranean Basin
Toasted cacao nibs, malted chocolate, sweet carob pods, dry wood bark
Dense, granular body, setting quickly into coarse sugary granules
Honey Profile Chart
Scale: 1 (Low) → 5 (High)
The Story
Ceratonia siliqua blooms late in the autumn across the Mediterranean basin, producing dense clusters of green flowers that secrete nectar directly under the coastal sun. Honey bees must navigate these unique, strong-smelling blossoms during a period when shrinking day lengths restrict foraging hours, requiring tight, efficient flight patterns to secure the heavy crop. The honey cures into a dense, dark brown fluid that quickly sets into coarse, irregular sugar granules due to its low moisture-to-solids ratio. Its chemical structure is heavily laden with complex maltose variations and minerals, mimicking the carob pod itself to serve as a heat-stable, chocolate-like sweetening agent in traditional Mediterranean baking.
Sensory Profile
Tap a note to highlight it. These are the defining sensory characteristics of Carob Honey.
Culinary Applications
Best Pairings
Foods and drinks that bring out the best in Carob Honey.
Apiaries with Carob honey
Local apiaries offering this honey variety. Support your local beekeepers!
No Local Sources Yet
We haven't found any apiaries listing Carob nearby just yet. Check back soon as our directory grows!
At a Glance
A Specialty variety, harvested in Fall, from Mediterranean Basin, derived from Ceratonia siliqua blossoms.