In the Algarve (south of Portugal) carob is called "cacao from Algarve". It is also naturally sweet and is used in baking as an alternative to chocolate or as a spirit! Enjoy this tasty carob spirit as an aperitive or a digestive.
FUN FACT! Since the seeds of the carob tree all weigh the same, they were used to weigh diamonds, silver and gold in the Middle East. The word "carat" refers to the official name of the carob tree: Ceratonia Siliqua. The system was eventually standardized, and one carat was fixed at 0.2 grams.