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Carob Molasses

Carob is best known for disappointing people by not being chocolate. But I think this does a disservice to its unique qualities. Carob is a pod that grows wild on trees all over the north of Israel, and it has been used as a sweetener since biblical times. But it also has enough depth to take on savory ingredients. Carob molasses, available in jars as in the Galilee shop above, is made by cooking the fruit of the carob pod in water and reducing it until it is thick and glossy. The result is a “chocolaty” syrup that’s wonderful with sharp cheese, spooned over grilled meats, or drizzled over ice cream. (See Resources.)