During the old days Zygi, the little fishing port east of Limassol, was used to export carob. But then Limassol itself became the main exporting port which handled all of the carob export from the Larnaca region. The word “Zygi” means ‘carob weighing scales’, and the cape close by, which is called Cape Dolos, was often referred to by local residents as Cap Carobiere.

Further west, there were a number of smaller carob ports known as Paraskalas, including Pissouri and Evdhimou. The old carob stores close to the shore can still be seen in both places. Donkeys would slowly wind their way down to the coast from the hill villages carrying large woven panniers of carobs. Until a few years ago, the old wooden jetty at Evdhimou where the carobs were loaded onto the waiting ships still stretched out into the sea. A strong winter storm in 1990, swept the jetty away, and now only the wooden piles remain, just visible above the waves. Paphos harbour was also used for exports using the large carob ware­houses situated in Ayios Pavlos.

The beautiful rose coloured carob wood is often used by local carpenters to make attractive furniture, and is much sought after by marquetry craftsmen. It is an extremely hard wood and was traditionally used to make farm tools and the sturdy hubs for wooden cartwheels. Carob wood burns very slowly with a distinc­tive aroma, much favoured by villagers to burn on their open fires in the winter months. Just before Christmas many families would prepare a good, steady fire using large carob logs, so that the traditional Hiromeri (pork soaked in red wine and coriander) can be hung at the side of the fireplace and gently smoked, ready for the family’s Christmas celebrations.

About eight miles inland from Evdhimou, lies the pretty village of Anoyira which has always been an important carob growing area. Every September the annual Pastelli festi­val is held in the village, when villagers and visitors alike join in the celebrations as another successful harvest is completed. Anoyira is well known for its Teratsomelo and Pastelli. During the festival, the heavy, sweet smell of carob fills the village air and everyone is given a piece of treacle-coloured Pastelli (carob toffee) to chew. Bottles of Teratsomelo can be bought at the festival or through­out the year from local supermar­kets.

It has a delicious taste poured over creamy Greek yoghurt or spread thickly on a slice of crusty bread. The syrup can also be added to milk to make a delicious drink.

Pastelli is produced by boiling the carob pods in water in a Hartchi (a large copper pot) for many hours over an open fire.

When the syrup has thickened, the pods are removed and the syrup is poured into large wooden trays and left to cool. Once it is cold, the hard pastelli is then broken into more manageable pieces with a stout iron bar.

The large pieces of Pastelli, molten toffee, are then spun and stretched like wool being spun. Then after the toffee will turn into a skein of burnished copper ready to be used.