The traditional Pasteli sweet is made from carob pod syrup.
Exclusively produced in the village of Anogyra, Pasteli is made by slowly boiling carob pod pulp until it forms into a thick, sticky liquid, which turns into a nutritious sweet that resembles toffee. A variation of pasteli is coated with sesame seeds.
Carob trees are found in abundance across the island, yet the Pasteli sweet is considered a special treat since it is a handmade, time consuming and difficult to produce.
Pasteli is only made during the coolest months of the year, between September and May as the sweet is difficult to shape in the heat.
The carob tree is an indigenous species to the island and it is believed to have been cultivated for over four thousand years. In yesteryears, carob was one of the island’s major export, commonly known at the time as ‘black gold’ and highly recognised for its versatility, high nutritional value and hardiness which enabled it to be stored and transported across long distances.