Paris- A City for Lovers

I thought of this blog post a short while ago, and since then, like most people I have binge-watched Emily in Paris. Known as the City for Lovers, for me, it’s a city for; fashion lovers, food lovers, art lovers, architecture lovers, history lovers and simply lovers of life….

The Netflix series has come in for some criticism for using cliques of Parisians and their life’s, whilst I see this a little, it also does portray the Paris that I have seen with my own eyes. And after all it’s a light- hearted, series which offers escapism, (which we all need right now) not a gritty, realistic drama. I am sure when we can travel for freely, myself included, we will all be flocking to spent time in the beautiful city of Paris.

I have been to Paris, many times but not for several years, and I know that it has undergone some upheavals and changes, but like a fading beauty queen, she will never totally lose her true glamour. There is an under-side, as in all major cities and caution is required, particularly where muggings and pickpockets are concerned. But by using some common-sense, essential for all travellers it is still relatively safe. Leave your valuables in a safe place and pay attention when you are out and about if you a female solo traveller.

Parisians, it has to be said are a law to themselves, a bit like native New Yorkers, however their attitude is to envy, confident, arrogant and so very French, as a self-enfacing, English person it’s quite refreshing to see, well in small amounts.

Anyway, less of the people and more of the city, I love walking around Paris, as a poor student, I didn’t have any choice, but by exploring this way, you always find a wonderful little street or bistro and I discover something new, every time I visit. Walking is a very Parisian thing to do to. People- watching is one of by favourite things to do, and siting with un café et une croissant and watching the world go by is a Parisian tradition, I find, I can easily adopt.

A break in Paris, offers something for everyone, from wonderful shops, restaurants, galleries and museums, there is so much to see and do. I always think its best to see less and savour the experience, rather than trying to fit everything into a few days, as you totally lose the vibe of the city by doing this and its great to have a good excuse to return.

Guide books and maps are helpful particularly if it’s your first visit but by going off the beaten track you discover things yourself, so I make loose plans which I can then change easily. I prefer to eat in smaller local places, as sometimes the well-know destinations can be full of tourists and a bit disappointing. An open mind when traveling can give you a better experience. I learnt French at school and have been re-learning French in the lockdown, I always aim to speak French in Paris, sometimes you will not be understood (often on purpose), you may even be corrected but it’s just the Parisian way.

The blog the Every Day Parisian is very interesting with some great tips, as an American writes about her time living in Paris, the photos are lovely too. Paris is perfect for any time of year, as the seasons are quite different, just dress correctly. It can be cold and wet in Winter and very hot in Summer, pretty sun- dresses are great, in Paris, summer fashion is not too revealing and don’t forgot comfortable shoes for all the walking, the cobbled streets are not great for heels. An umbrella is often needed as it does rain quite a bit.

I can't wait to return, but in the meantime, I might just watch Emily in Paris again!

Figs-The Tree of Life

I love figs these always seem like such a special treat and they always take be back to living in southern Spain. As I had a fig tree close to where I stayed and often picked these straight off the tree, although avoiding the wasps that live around fig trees is a challenge. Whilst figs can be grown in the UK, English figs are never quite as sweet and if we buy the imported ones, which are picked when not quite ripe, they rarely have the syrupy intensity of the ones we enjoy on holiday. One of life's finest fruity pleasures, sweet, fragrant, juicy figs sun-warmed and straight from the tree.

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” Elizabeth David- Writer

Figs were a gift from the Romans (via Asia) which doesn’t surprise me at all, as I think of them as been slightly decadent and the Romans certainly loved and still love life! Since Biblical times figs have been associated with sin. Judas hung himself from a fig tree while Adam and Eve covered their private parts with fig leaves. Known as ‘The tree of life’ by the ancient Egyptians, they were much enjoyed by Cleopatra. Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C. making the edible fig one of the first plants that was cultivated by humans.

They have a jewel- like appearance and are rich in minerals including: potassium, calcium, magnesium, iron and copper. As a good source of antioxidants, vitamins A, E and K that contribute to health and wellness, figs can be a useful food to include in the diet for those watching their weight. As they are high fibre foods provide feelings of fullness and can reduce hunger pangs. Figs also contain prebiotics, which helps support the pre-existing good bacteria in the gut. One more great reason to include these in your diet.

Spain is the largest producer of figs in Europe, with 25% of Europe's production, followed by Albania, Germany, Portugal, Italy, Greece, Montenegro, France and Croatia. Figs grow best and produce the best quality fruit in the Mediterranean and in dry, warmer climates Two crops of figs are potentially produced each year. The first, called the breba crop, develops in the spring on last year’s growth. The main fig season is between summer and autumn. Figs perish quickly, so are usually best eaten within one to two days.

The fig is called the higo, in Spain, and only the female fig trees deliver fruit. It’s part of the mulberry tree family. Although commonly referred to as a fruit, the fig fruit is actually the flower of the tree, known as an inflorescence (an arrangement of multiple flowers), a false fruit or multiple fruit, in which the flowers and seeds grow together to form a single mass.

There are numerous varieties and colours including green ones, in Mallorca alone there are actually 15 variations. I think that figs are lovely fresh in late summer, but they are very versatile and can be eaten fresh, peeled or un­peeled, cooked and dried. They partner very well with cheese and nuts and are perfect in salads with Spanish ham. Stuffed with goats’ cheese and walnuts with a drizzle of honey and balsamic vinegar, they make a wonderful starter or tapas. Baked and served with yoghurt or as the Spanish like them, dipped in chocolate they make a tasty dessert.

Pan de higo is a traditional way to preserve figs for the cold winter months. The artisanal fig cake is a specialty of Jaen in Andalusia, and as it contains no flour, the cake will last a long time.

Fig jam is also a real treat and an ideal way to enjoy figs all year round.

All in all, figs are just perfect, however you choose to eat them.

Apricots- Persian Golden Eggs of the Sun

Apricots are one of the earliest summer fruits, its name comes from the Latin praecox which means precocious. They originate in the North East of China, very close to the Russian border. Prunus Armeniaca are descended from a wild Chinese variety and were cultivated more than 5,000 years ago. The Romans brought them to Europe around 70 BC. Nowadays, apricots are grown mainly in the South East of Spain and the rest of the Mediterranean countries. Apricots were first taken to England from Italy in 1542 by Henry VIII’s gardener, a French priest and horticultural expert called Jean Le Loup. By 1782 a Wigan nursery had published a catalogue with 14 varieties of apricots. 

Dried or fresh, Alberoc, as they are known, were introduced by the sweet-toothed Arabs to Spain. At first they weren’t very popular because of the various superstitions that surrounded them. It was said, for instance, that if an apricot tree leaf fell on one’s back it would cause incurable diseases. Although these were grown for centuries it was only in the 19^th century that production prospered and it became an international rather than a local market. In the 1970s Spain, in particular Mallorca, began to rival the production in Morocco and Tunisia, which had always dominated the market. 

More apricots are grown in Murcia than anywhere else in Spain, followed by the Balearics and Valencia. Apricots are one of the traditional fruits of a Majorcan summer and are juicy, full of flavour and have a memorable perfume. The best apricots are ripe but firm, with plenty of colour and without blemishes. They can become overripe very quickly, so never buy large quantities unless you are going to be using them immediately. As a rule, those with the stronger brighter colours will be sweeter.

 Unlike most market fruits, the apricot is extremely fragile. It must be picked when completely ripe, for it won’t ripen further after picking. Because the fruit doesn’t travel well, it is found in the markets for only a short time. The bulk of the commercial crop is conserved or dried. Majorca’s dried apricots, known as Orejones, are more important to the local economy than the fresh ones. They are exported all over the world. Majorcan dried apricots aren’t as sweet as the Turkish varieties and because of that they have much more character. Their slightly acidic taste makes them ideal for use in Middle Eastern lamb stews and tajines. Spaniards usually prefer those from Turkey.

When the harvest is large, the women of the town, and sometimes others from nearby villages, do a shift of 10 hours per day so the fruit can be put through the drying process as soon as it is harvested. The apricots chosen for drying are always those that have fallen to the ground. The finest ones are collected in baskets and taken to the waiting army of women who slice them in two, extract the pits and place them on big wicker frames or trays, cut side up. The kernels in the pits are later sold for the making of turrón, Spain’s traditional nougat that is an essential part of the Christmas table. It is on sale all year long, but the vast majority of Spaniards eat it only over the 12 days of Christmas.

The Arabs introduced apricot's to Spain and their influence on Spanish cuisine is still very obvious, you find apricots in Spanish meat and tapas dishes. Capirotada, is a Majorcan rabbit dish for which apricots are cooked and then used in the sauce. More than 100 years ago, Majorcan housewives added apricots preserved in syrup to a greixonera of sopes mallorquines. And today, some Majorcans use fresh apricots instead of olives to accompany a sopes during the summer months. As so often happens in country cooking, one eats what is in season and plentiful.

Spanish cooks and housewives like to preserve apricots, in a thick syrup or in alcohol of some kind, usually brandy or aguardiente. Compotes of all kinds are popular. Cooks are also fond of dipping fruit in batter and frying it and there is an apricot version. In pastry shops, you will see that when apricots are in season, they are used on the surfaces of ensaimadas and on sweet cocas.

In 2019, February’s mild and sunny weather in Spain proved to be catastrophic for the apricot trees, reducing the crop by around 75%. The year’s gigantic plunge in the harvest means there will be fewer dried apricots. Which has meant a rise in prices, already Spanish apricots cost more than Turkish ones. The exceptional harvests from previous seasons also means the trees produce less the following year. After a rather abundant 2019, at least in terms of early-season varieties, the 2020 campaign will be marked by a substantial fall in apricot production. We actually need to go back to 2003, or even 1998, to find such a low production level. This bad news comes on the back of a 2019 apricot campaign which saw weak demand and poor prices in northern Europe.

This year they will be much rarer than usual. But I do hope that this will only be a temporary setback for the precocious apricot and one of my favourite summer fruits.

Cellers- Traditional Mallorcan Taverns

As mentioned previously the production of wine in Mallorca was affected more greatly than mainline Spain by the vine pest. Which led to other crops been grown on the vines. The wine cellars were left standing unused, now as resourceful as ever the Mallorca’s came up with an alternative use. The wine cellars were converted into semi-underground restaurants. These are very distinctive of Mallorca, I’m not sure if anyone else has these? The food served is traditional and you should not expect fine dining as its good rustic fare. Real basement cellers have wine vats to prove it even if nowadays the term is used for any old-style restaurant. The best cellers are usually found in rural market towns like Inca and Sineu. These are great places to try Mallorcan classics like llom amb col (pork wrapped in cabbage) or frit mallorqui (fried offal). You can combine a trip to the weekly market with a visit to a cellar for an authentic day out.

Traditionally a celler had been a place where the wine was made and aged. These places were later transformed into restaurants specialising in Majorcan dishes, first aimed at the local residents, and later to tourists. I will give you a brief history of how cellers came about in Mallorca.

Before cars and vans became the norm, goods were transported around the island by mule-drawn carriages. This made a cross-island journey a slow affair. Its also fair to say that the men who were transporting goods were never in a hurry to get from A to B. So, a journey from one side of the island to the other could easily take a couple of days, meaning many people wanted to sleep overnight.

Along the old main road from Puerto Andratx to Puerto Alcudia there were roadside taverns called hostals that put up people and mules for the night. Now although these were at strategic points on the route, the main stop-off point and the favourite resting place for most people was Inca. As the geographical centre of the island it was the ideal stop on such a long journey. And Inca was well prepared to handle travellers. As it is also in the heart of one of the island’s main wine-producing areas, Inca was a major supplier of wines from the barrel.

The authentic cellars were below ground level so were cooler than premises at ground level. The better ones had several wines in barrels and people who lived nearby, as well as those who came from far away, took along wicker-covered flagons that were filled direct from the barrels. However, travellers going either east or west across the island, often wanted something to eat. That was easy enough because the celler owner’s wife always had country bread at hand and it was easy to serve a few slices with sobrasada or other kinds of local charcuterie. Travellers were soon interested in eating something more substantial. So, she began to make larger amounts of what the family were eating for lunch or dinner and she served that as the dish of the day. All housewives were good cooks in those days, some were better than others and many of the cellers started to serve two dishes instead of just one and even offer desserts.

Long before visitors from every corner of the island were pulled towards Inca, Sineu, Petra, Palma or Algaida. Inca was already famous with the locals as a haven for good Majorcan cooking. I can testify to this myself as this town has a large range of very good, affordable eating places.

Cellers were started as large and convenient places where people bought and drank wine. But, soon the wine-dispensing cellers became the restaurants they are today. The food served was only Majorcan cooking. Usually from a family- recipes and although the dishes were the familiar local kind, each family had variations that made their versions different. Some of the cellers have been in the hands of the same family group for decades producing a strong connection with the past. That’s why you will find an unbroken line of tradition in the cellers and other village restaurants that have been in the same family for generations. And it is this dedication to cooking as it was done more than 100 years ago that keeps people going back to them.

The most famous is the Celler Sa Premsa Restaurant, a true Mallorcan treasure located within the island’s capital city of Palma. You dine in a rustic restaurant surrounded by wooden barrels and local flair. The menu comprises of genuine traditional local cuisine, giving its visitors a little snippet of the island's culinary secrets. It has been famous since the 1960s.

Celler Can Amer in Inca, is located in a building which is classed as historic heritage. The food is delicious including roast sucking pig. Also, in Inca, is the Celler can Ripoll, famous for its cuisine since the 1940s, which has a pretty garden terrace. The building dates back to 1768, so ideal for history lovers as well as foodies.

When in Mallorca, you should definitely try some typical local food. There are various restaurants to be explored around the island and they will be full of Mallorcan patrons as well as been popular with tourists. These, are such a different experience and the cooler temperature is idea for eating on very hot days. I’m sure you will enjoy it very much!

Con Pescado- With Fish

I have talked about the importance of fish in the Mediterranean diet before. In the UK, Fish and Chips is one of the most popular dishes, now whilst I am a big fan too, battered and fried fish with fried potatoes is not a healthy meal even with all the benefits of fish. When I googled fish, it brought up nearby Fish and Chip shops which says a lot.

A Mediterranean diet incorporates the traditional healthy living habits of people from countries bordering the Mediterranean Sea, including: Greece, Italy and Spain. The Mediterranean diet varies by country and region. But generally, it's high in vegetables, fruits, legumes, nuts, beans, cereals, grains, fish and unsaturated fats such as olive oil. It usually includes a low intake of meat and dairy foods. Fish are important in the Mediterranean diet, which recommends consuming more fish (at least twice a week) than meat. Fatty fish; mackerel, herring, sardines, albacore tuna, salmon and lake trout are all rich in omega-3 fatty acids. (A type of polyunsaturated fat that may reduce inflammation in the body)

Conveniently close to the Mediterranean Sea, it’s no surprise that people in the Mediterranean eat mostly locally sourced seafood. Seafood, both fish and shellfish, are consumed several times per week. Naturally, the fresher, the better when it comes to the quality and taste of seafood.

I added more fish to my diet, whilst staying in Spain. However, Spanish Pescaderías or fish markets can be very intimidating and very different to the fish counters in the UK. Whole fish are displayed on ice, with large shiny eyes staring up at you and gaping mouths revealing rows of razor-sharp teeth. So many varieties are displayed it’s difficult to choose and certainly a linguistic challenge to explain what you want to buy.

In Mallorca, most of the fish on sale, is imported from mainland Spain due to the local decline. However, there are still some local varieties especially appreciated by the Mallorcans. Perhaps the most famous is the Gamba Roja de Sóller or Sóller Red Prawn which is fished daily and brought to Port de Sóller, where they are sold at the local fish market. These prawns can be eaten raw in carpaccio or tartare, baked in salt, fried or grilled. The most sought-after variety of fish is the raor or razorfish, which is considered the most coveted and expensive fish in the Balearic Islands. There are also plenty of Mediterranean rockfish species such as the caproig or the anfòs which are commonly used in stews. Popular local recipes include lobster casserole, sea bass in rock salt, seafood rice and greixonera de peix, a hearty fish stew cooked in an earthenware bowl. Which is my favourite way of eating fish in Mallorca. Native Mallorcans prefer their fresh seafood grilled with just a bit of salt and lemon and if you are sitting close to the sea this is just perfect. My local friends took me to a seafood restaurant and the meal its self was very simple, grilled fish and local vegetables without any sauce, but the freshness of both made it one of the best meals I have every had. The Balearic Islands have a lot of wonderful fish restaurants for ever budget, many with lovely views.

In Malaga, fried fish called pescaíto is the backbone of typical Malaga cuisine. Served at restaurants and beach bars throughout the city, plates of pescaíto are part and parcel of any Malagueños lunch or supper. Given its perfect seaside location, it probably comes as no surprise that one of the most popular tapas in Malaga is a form of seafood. The beachfront bars known as Chiringuitos, grill sewers of seafood known as espetos, sardines being the most popular, directly over an open flame on a grill made of an old fishing boat. Freshly fished from Malaga bay and grilled to perfection. If you only eat one thing while you’re here, make it these. I love to go for a long walk by the seafront and the sight and wonderful aromas of the Chiringuitos make it an unforgettable experience. There was talk about these been banned, to public outcry as these are so much part of the coastline.

Its impossible to visit Spain without having Tapas, and Malaga’s boquerones fritos, which are crispy fried anchovies are delicious and I don’t like the salty little fish usually. Octopus is also popular in Tapas, I can't say that I like it all that much, but I think its important to at least try local dishes.

If you are in Spain do remember that not only is fish good for health but it will be totally delicious too particularly with a chilled glass of wine and a sea front view.

Sea-Salt- Ses Saline’s d’Es Trenc

Now, I rarely use salt.I think processed table salt is just awful and I have found out recently just had bad it is for your health. Now despite the fact we’re constantly being advised to reduce our daily salt intake, this is the oldest and most used seasoning. Chefs and cooks can’t do without it!

Sea- salt does have greater health benefits, it has higher concentrations of magnesium, potassium, calcium and micro nutrients than table salt which makes it much better for us. In a warmer climate a degree of salt is required.

Mallorca combines the three factors needed for the production of pure and high-quality sea salt: crystal-clear sea water, high temperatures and sea breezes. Therefore, it’s no surprise that the extraction of this precious mineral started centuries ago. In fact, the first salt exploitation's in Mallorca date back to over 2,000 years ago. In recent times, this industry has grown significantly. The most important salt mines are located in Ses Salines d’Es Trenc. They produce an astounding amount of 15,000 tons of sea salt per year and cover an area of 172 hectares.

The Las Salinas factory produces salt in the method first used by the Phoenicians thousand's of years ago. The process of evaporation of the water in immense 'pans' produces pure, high quality salt. Las Salinas covers a vast area, as large man-made salt lakes on slightly different levels are required to process the gradually evaporating sea water as the salt crystals slowly form and are stored in great heaps. The salt is used for varying purposes; in industry, in the home, for chemical processes, water purification and in swimming pools. In cooking the salt can be used for everyday purposes both in fine and rough grains. The Flor de Sal (which translates as sea blossom salt) is a gourmet salt, which is a growing business as the demand increases for high quality, natural ingredients with home cooks and chefs alike.

Flor de Sal d’Es Trenc is harvested by hand. The salt workers still use traditional rakes to extract the salt flower from the surface of the water and then dry it under the sun. The production and packaging are also done by hand, a total of 15 people are involved in the process. The Flor de Sal is stored in natural baskets and then sun-dried the next day. Finally, it is flavoured with Mediterranean herbs and spices such as: orange, lemon, hibiscus, black olive, lavender and rosemary. Today’s ranges include limited editions, like curry and one with beetroot. All the additives, are fresh, natural, local and often organic. There is a plain variety which has nothing added or removed, making it a 100% natural. You only need to use a very small amount so it lasts for ages. My personal favourite is the lemon.

In fact, Flor de Sal d´es Trenc is the most precious salt in the Mediterranean and without a doubt one of the island’s most important products. Mallorca’s gastronomic reputation owes something to an enterprising Swiss-German woman, Katja Wöhr, who moved to the island in 2002. The previous year, she had been fascinated by the harvesting of Fleur de Sel during a visit to France. She came to Mallorca and was the first person to harvest and commercialise Flor de Sal from the salt marshes behind Es Trenc. Which is a white sandy beach within an officially protected area that’s home to 180 species of birds. In 2003, after obtaining the necessary licence, Katja and a friend began to harvest Flor de Sal manually, using the traditional French rake known as a lousse. Initially, they bagged the crystals and sold them, alongside an honesty box, at the entrance to the salt marshes. Visitors to the Es Trenc beach would buy the salt as a souvenir. Its still a great reminder of your holiday in Mallorca.

It was the involvement of Marc Fosh, the British chef and owner of the Michelin-starred restaurant Marc Fosh in Palma who aided the product’s early success. 

Marc explains, I’d already been using my own home-made flavoured salts in my kitchen and suggested producing flavoured flor de sal to. We had several different tastings over the following weeks and finally decided on black olive, Mediterranean herbs, and hibiscus, as the first, flavours.

 He attributes the real success to Katja who was a real trailblazer and he was extremely happy to play a small part in the success of Flor de Sal d’es Trenc.

You can buy online on the Flor de Sal d’Es Trenc website and at the company’s four shops on the island of Mallorca. Specialist food stores around the world do stock the range too. There are lots of flavoured salts on the market these days, but as a non-salt lover these have really converted me to using and enjoying a little more salt.

Carob Beans-Past and Future

Many of us haven’t ever heard or thought about carob bean since sometime in the 1990’s when it was  marketed as a healthy substitute for chocolate in our diets. It just didn’t quite catch on except for a certain type of health enthusiast. But with an abundant supply on Mallorca and some pretty serious health benefits, it may be time to take a second look at these bizarre-looking little pods with a long and important history on Mallorca.

Carob beans are actually legumes. They grow from old stems on short flower stalks, are quite broad and leathery-looking and can be as long as 30 centimetres in length. The taste is less bitter than chocolate and the flavour nutty. It’s naturally sweet, so additional sugar is often not required when used in cooking. The carob bean has an exceptional nutritional content and, in some circles, has been elevated to a super food category. Carob contains vitamins A, B, B2, B3 and D and it contains three times more calcium than milk. Carob is an excellent alternative to cocoa, as it is free from caffeine and fat. A powerful mix of fibre and minerals, it has been said it can help to reduce cholesterol and may even reduce the risk of heart disease as its contains antioxidants that can reduce high cholesterol.

One of Mallorca’s traditionally most important crops, the algarroba fruit or carob fruit. They are endemic to the Mediterranean and the Middle East where they have been cultivated for more than four millennia. The Algarrobo tree (Ceratonia siliqua or carob tree) is very characteristic of the Mediterranean region,carob trees love dry climates, and grow on land that isn’t much good for anything else. In Spain, it's the shape of the fruit that gave them their name, as Algarroba is the Persian word for "donkey's jawbone. Also known as “St. John’s Tree”, carob is even referenced in the Bible because, it is said that John the Baptist fed himself on carob beans in his time in the wilderness, which is why they are often called locust beans. The Moors first started growing carob as a crop and when the Spanish took over, they brought the tree to Mexico and South America. 

Its wood has traditionally been used as firewood, and its fruit, the carob, was used as feed for draught animals. There was a significant increase in the consumption of carobs between the last third of the nineteenth century and the beginning of the twentieth, and this was linked to the consumption by animals. Large quantities of carobs were exported both abroad and to Spain, but the progressive decline in the use of draught animals reduced the demand in carob beans. However, other uses were found for the carob, such as in the industrial production of chocolate with carob substituting cocoa and in the extraction of sugars, alcohol and laxatives.

 During the period of the Spanish Civil War and the post-war years, in which much of Spain suffered famine. The pods were ground to make a flour which made a coarse peasant bread. The carob also took on a special significance in the production of foodstuffs that could not be easily imported, such as coffee. In rural Mallorca there was at least one tree, planted close to the houses for shade and for the simple fact that it supplied nourishing food in times of the greatest need. During the Spanish Civil War children chewed on algarrobas as their favourite sweets.

The annual algarroba harvest is during September and October. You will see Mallorcan farmers beating long dark carob beans off their trees with long sticks. Unfortunately, in Mallorca over the last few years Algarrobo trees are more and more neglected. The cost of manpower is too high nowadays to harvest the carob pods and the cost per kilo too low. So, as with the majority of traditional cultivations, the carob tree has been in recession.

But all is not lost. Carob is an organic product and completely vegan and a developing market does exist, companies are looking at new ways to use these abundant crops and there is also a recovery foundation to help save the trees. In collaboration with APAEMA  – Association for the Ecological Farming Production of Mallorca, the Mallorca Preservation Foundation is funding the regeneration of 2000 non-productive carob trees in Mallorca from 2020.

For three generations, the family business of Es Garrover de Mallorca has been dedicated to the production and transformation of carob beans for animal consumption. However, Juana Verger decided to grow, process and sell organic Mallorcan carob intended for human consumption too.

Under the brand Johannis, Es Garrover de Mallorca produces a wide range of wonderful carob products. The passion dedicated in returning that superb qualities of carob to human consumption is a wonderful example of how talent and determination can return to agriculture and return the lost treasures of our ecosystem back into our diets and support our good health.

 https://www.esgarroverdemallorca.com/

I hope if you able, you will try some of these products. The Carob tree is very much part of the landscape of Mallorca and it would a terrible lose if they disappeared.