I know some of y'all here are from Mediterranean countries that grow carob. Please share with me what your experience is with traditional uses of carob (carob "molasses", pekmez, pastelaki, karamelli tal-ħarrub, sfoof, etc). This can be buying them, making them, not liking them, whatever.
Would love to learn more about the attitudes and history - I used to be able to see that on the birdsite but don't see much of it here.
